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Slow-Cooked Bean Cassoulet

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  • 15 min prep time
  • 8 hr 15 min total time
  • 10 ingredients
  • 6 servings
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Add a variety of beans together with vegetables for a slow-cooked, no-fuss cassoulet dinner. A perfect French cuisine.

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)

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
510
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
8g
40%
Cholesterol
55mg
18%
Sodium
1300mg
54%
Total Carbohydrate
56g
19%
Dietary Fiber
8g
32%
Sugars
28g
Protein
18g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
20%
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.
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