Slow-Cooked Bean Cassoulet (Low-fat)

[Guest guest]

Slow-Cooked Bean Cassoulet (Low-fat)

Makes 6 (1 1/4 cup) servings

 

1 (16 oz.) can vegetarian baked beans, undrained

1 (15.5 oz.) can butter beans, rinsed

1 (15.5 oz.) red kidney beans, drained, rinsed

1 (14.5 oz.) can stewed tomatoes with Italian seasoning, undrained, cut up

1 (9 oz.) pkg. frozen baby lima beans

1 cup thibly sliced carrots

1 cup chopped onions

1/2 tsp. garlic salt

1/8 tsp. fennel seed, crushed

1/8 tsp. ground red pepper (cayenne)

 

In 3 1/2 or 4 qt. crockpot, combine all ingredients, mix well.

 

Cover, cook on LOW for at least 8 hrs. or until vegetables are tender.

 

Per serving:

cal 260, fat 1g, sat fat 0g, sod 920mg, carb 50g, fiber 12g, prot 13g

Exchanges: 3 starch, 1 veg

Points: 3

 

Pillsbury Easy Weeknight Meals