Slow-Cooked Bean Cassoulet (Lowfat-Crockpot)

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Slow-Cooked Bean Cassoulet (Lowfat-Crockpot)

Makes 6 (1 1/4 cup) servings

 

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

1 (15 1/2 oz.) can butter beans, rinsed, drained

1 (15 1/2 oz or 15 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 tsp. garlic salt

1/8 tsp. fennel seed, crushed

1/8 tsp. ground red pepper, cayenne

 

In 3 1/2 - 4 qt. slow cooker, combine all ingredients; mix well.

 

Cover; cook on LOW for at least 8 hrs.

 

Per serving: cal 260, fat 1g, sat fat0g, chol 0g, sod 920mg, carb 50g, fiber

12g, prot 13g

Exchanges: 3 starch, 1 veg

Points: 3

 

Pillsbury One-Dish Meals Cookbook