Slow-Cooked Bean Cassoulet |
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| Servings | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 260 | 10 | 1g | 920mg | 50g | 13g | 0mg |
| INGREDIENTS: | ||
| 1 (16-oz) can vegetarian baked beans, undrained | 1 (15.5-oz) can butter beans, drained, rinsed | 1 (15.5-oz) red kidney beans, drained, rinsed |
| 1 (14.5-oz) can stewed tomatoes with Italian seasoning, undrained, cut up | 1 (9-oz) frozen baby lima beans | 1 cup thinly sliced carrots |
| 1 cup chopped onions | 1/2 teaspoon garlic salt | 1/8 teaspoon fennel seed, crushed |
| 1/8 teaspoon ground red pepper (cayenne) | ||
| 1 | In 3-1/2 or 4-quart crock-pot combine all ingredients; mix well. |
| 2 | Cover; cook on low setting for at least 8 hours or until vegetables are tender. |