Three-Bean Cassoulet crockpot French recipe

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Three-Bean " Cassoulet " crockpot

 

1 cup dried lima beans or kidney beans

1 cup dried great Northern beans

1 cup dried garbanzo beans

4 1/2 cups water

1 bag baby carrots

1 onion, chopped

3 garlic cloves, minced

1 tbsp. dried parsley flakes

1 tsp. dried basil leaves

1/2 tsp. dried thyme leaves

1/2 tsp. salt

1/4 tsp. pepper

1 bay leaf

1 14 oz. can diced tomatoes, undrained

 

Cover beans with cold water in large saucepan. Bring

to a boil and boil for 1 minute. Remove from heat,

cover, and let sit for 1 hour. Drain beans. Combine

drained beans, 4-1/2 cups water, carrots, onion,

garlic and seasonings except salt and tomatoes in

3-1/2 to 4 quart slow cooker.

Mix well to combine. Cover and cook on high heat for

30 minutes. Reduce heat to low and cook for 8-9 hours

or until beans and vegetables are tender. Stir in

tomatoes and salt, cover, and cook 1 hour longer on

low. Remove bay leaf before serving.

Serves 4.