Slow Cooker Bean Cassoulet
Recipe from Betty Crocker

Tasty main dish or hearty side dish, it's your choice. Team these beans with biscuits and coleslaw for dinner one night soon.


Slow Cooker Bean Cassoulet

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Servings: 6 servings (1 1/4 cups each)
Prep Time: 15 mins
Total Time: 8 hrs 15 mins
Related Categories: Baked Beans, French Cassoulet, Kidney Bean Salad, Slow Cooker, Stew, Vegetarian
 
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Ingredients
  • 1   can
    vegetarian baked beans, undrained (16 ounces)
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  • 1   can
    butter beans, drained, rinsed (15.5 ounces)
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  • 1   can
    Progresso® red kidney beans, drained, rinsed (15 ounces)
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  • 1   can
    Italian-style stewed tomatoes, undrained, cut up (14.5 ounces)
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  • 1   box
    Green Giant® frozen baby lima beans, thawed (9 ounces)
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  • 1   cup
    thinly sliced carrots (2 medium)
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  • 1   cup
    chopped onions (2 medium)
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  • 1/2   teaspoon
    garlic salt
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  • 1/8   teaspoon
    fennel seed, crushed
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  • 1/8   teaspoon
    ground red pepper (cayenne)
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Directions
1.
In 3- to 4-quart slow cooker, mix ingredients.
2.
Cover; cook on Low heat setting 8 to 9 hours.
Nutrition information
Calories 320 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 580mg; Total Carbohydrate 61g (Dietary Fiber 15g, Sugars 14g); Protein 17g. Daily Values: Vitamin A 70%; Vitamin C 15%; Calcium 10%; Iron 30%. Exchanges: 2 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Very Lean Meat. Carbohydrate Choices: 4. Percent Daily Values are based on a 2,000 calorie diet
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