Three Bean Cassoulet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* 1 cup dried lima beans * 1 cup dried great Northern beans * 1 cup dried garbanzo beans * 4-1/2 cups water * 16 oz. bag baby carrots * 1 onion, chopped * 3 garlic cloves, minced * 1 Tbsp. dried parsley flakes * 1 tsp. dried basil leaves * 1/2 tsp. dried thyme leaves * 1/2 tsp. salt * 1/8 tsp. white pepper * 1 bay leaf * 14 oz. can diced tomatoes, undrained * 2 Tbsp. tomato paste
Cover beans with cold water in large saucepan. Bring to a boil and boil for 1 minute. Remove from heat, cover, and let sit for 1 hour. Drain beans. Combine drained beans, 4-1/2 cups water, carrots, onion, garlic and seasonings except salt, tomatoes, and tomato paste in 3-1/2 to 4 quart slow cooker.
Mix well to combine. Cover and cook on high heat for 30 minutes. Reduce heat to low and cook for 8-9 hours or until beans and vegetables are tender. Stir in tomatoes, tomato paste, and salt, cover, and cook 1 hour longer on low. Remove bay leaf before serving. 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MRSLOOPER.
Mix well to combine. Cover and cook on high heat for 30 minutes. Reduce heat to low and cook for 8-9 hours or until beans and vegetables are tender. Stir in tomatoes, tomato paste, and salt, cover, and cook 1 hour longer on low. Remove bay leaf before serving. 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MRSLOOPER.
Nutritional Info Amount Per Serving
- Calories: 306.2
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,230.6 mg
- Total Carbs: 61.8 g
- Dietary Fiber: 16.1 g
- Protein: 14.2 g
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