Slow Cooker Three Bean Cassoulet

[Guest guest]

Slow Cooker Three Bean Cassoulet

 

 

1 cup dried lima beans

1 cup

dried great Northern beans

1 cup dried garbanzo beans

4 1/2 cups

water

16 ounces baby carrots -- (1 bag)

1 onion -- chopped

3 garlic

cloves -- minced

1 tablespoon dried parsley flakes

1 teaspoon dried basil

leaves

1/2 teaspoon dried thyme leaves

1/2 teaspoon salt

1/8 teaspoon

white pepper

1 bay leaf

14 ounces diced tomatoes -- (1 can) undrained

2

tablespoons tomato paste

 

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, tomatoes, and tomato paste

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, tomato paste, and salt, cover,

and cook 1 hour longer on low. Remove

bay leaf before serving.

 

4

servings

 

This meatless low fat main dish is full of hearty beans and

vegetables.

 

Source:

" Linda Larsen, busycooks.about.com "

S(Formatted

by Chupa Babi):

" Jan 2010 "

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Per Serving (excluding unknown items): 575 Calories; 5g Fat (7.4%

calories from

fat); 32g Protein; 106g Carbohydrate; 31g Dietary Fiber; 0mg

Cholesterol; 417mg

Sodium. Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 3 1/2

Vegetable; 1/2 Fat.

 

Source:  Chupababi