Crockpot recipes |
Bean Cassoulet |
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| 1 can vegetarian baked beans with juice - (16 oz) (or a 16 oz can pork and beans with juice) 1 can butter beans - (15 1/2 oz) -- drained, rinsed 1 can red kidney beans - (15 1/2 oz) -- drained, rinsed 1 can stewed tomatoes with Italian seasoning with juice - (14 1/2 oz) -- cut up 9 ounces frozen baby lima beans (or a 16 oz can baby lima beans rinsed and drained) 1 cup thinly-sliced carrots 1 cup chopped onions 1/2 teaspoon garlic salt 1/8 teaspoon fennel seed -- crushed 1/8 teaspoon cayenne |
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In 3 1/2- or 4-quart slow cooker, combine all ingredients; mix well. Cover; cook on LOW for at least 8 hours or until vegetables are tender. |
