Name: Three-Bean Cassoulet
Prep time: 5 min
Cook time: 5 min
Yield: 5
Ingredients: 2 cans (14-1/2 ounces each) stewed tomatoes -; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained -; 1 can (15-1/2 ounces) great northern beans, rinsed and drained -; 1 can (16 ounces) butter beans, rinsed and drained -; 1 cup finely chopped carrots -; 1 cup finely chopped onion -; 2 garlic cloves, minced -; 1 bay leaf -; 2 teaspoons dried parsley flakes -; 1 teaspoon dried basil -; 1/2 teaspoon salt -; 1/2 teaspoon dried thyme -; 1/8 teaspoon pepper -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Three-Bean Cassoulet

1. 2 cans (14-1/2 ounces each) stewed tomatoes -

2. 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained -

3. 1 can (15-1/2 ounces) great northern beans, rinsed and drained -

4. 1 can (16 ounces) butter beans, rinsed and drained -

5. 1 cup finely chopped carrots -

6. 1 cup finely chopped onion -

7. 2 garlic cloves, minced -

8. 1 bay leaf -

9. 2 teaspoons dried parsley flakes -

10. 1 teaspoon dried basil -

11. 1/2 teaspoon salt -

12. 1/2 teaspoon dried thyme -

13. 1/8 teaspoon pepper -

How to cook deliciously - Three-Bean Cassoulet

1. Stage

In an ungreased 3-qt. baking dish, combine all ingredients. Cover and bake at 350° for 60-70 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf.