Slow-Cooked Bean Cassoulet

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

  • 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)
  • 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
    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.
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