Three Bean Cassoulet Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 can: 16 oz stewed tomatoes,
2 tsp: Dried parsley,
1 can: 15.5 oz Butter beans,
1 tsp: Dried basil,
1 can: 15.5 oz Great Northern beans,
1/2 tsp: Dried thyme,
1 can: 15.5 oz Garbanzo beans,
1/2 tsp: Salt,
1 cup: Finely chopped carrots,
1/8 tsp: Pepper,
1 cup: Chopped onion,
1: Bay leaf,
2 Cloves: garlic, minced
Directions:
CROCK POT DIRECTIONS Combine all ingredients in 2 quart slow cooker;
cover. Cook on high 30 min. Reduce to low; cook 5 to 6 hours or until
vegetables are tender. Remove bay leaf.
OVEN DIRECTIONS Heat oven to 350 F. Combine all ingredients in
ungreased 2 quart casserole. Bake at 350 F for 35 to 45 min or until
vegetables are tender, stirring occasionally. Remove bay leaf.
Submitted By LORRIE SMITH On 10-20-95
Source from luhu.jp
cover. Cook on high 30 min. Reduce to low; cook 5 to 6 hours or until
vegetables are tender. Remove bay leaf.
OVEN DIRECTIONS Heat oven to 350 F. Combine all ingredients in
ungreased 2 quart casserole. Bake at 350 F for 35 to 45 min or until
vegetables are tender, stirring occasionally. Remove bay leaf.
Submitted By LORRIE SMITH On 10-20-95
Source from luhu.jp