Slow-Cooked Bean Cassoulet

Add a variety of beans together with vegetables for a slow-cooked, no-fuss cassoulet dinner. A perfect French cuisine.

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  • prep time 15 min
  • total time 8 hr 15 min
  • ingredients 10
  • servings 6
 

Ingredients

1
(16-oz.) can vegetarian baked beans, undrained
1
(15 1/2-oz.) can butter beans, drained, rinsed
1
(15 1/2- or 15-oz.) can red kidney beans, drained, rinsed
1
(14 1/2-oz.) can Italian-seasoned stewed tomatoes, undrained, cut up
1
(9-oz.) pkg. frozen baby lima beans in a pouch
1
cup thinly sliced fresh carrots
1
cup chopped onions
1/2
teaspoon garlic salt
1/8
teaspoon fennel seed, crushed
1/8
teaspoon ground red pepper (cayenne)

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LOCATION

Steps

  • 1 In 3 1/2- to 4-quart slow cooker, combine all ingredients; mix well.
  • 2 Cover; cook on low setting for at least 8 hours.
  • 1 In 3 1/2- to 4-quart slow cooker, combine all ingredients; mix well.
  • 2 Cover; cook on low setting for at least 8 hours.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
510
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
8g,
8%
),
Cholesterol
55mg
55%;
Sodium
1300mg
1300%;
Total Carbohydrate
56g
56%
(Dietary Fiber
8g
8%
  Sugars
28g
28%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
20%;
Calcium
10%;
Iron
20%;
Exchanges:
2 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.