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Three Bean Cassoulet

Ingredients
  Canned stewed tomatoes 16 Ounce, coarsely chopped (1 Can, Undrained)
  Canned butter beans 15 1⁄2 Ounce, drained (1 Can, Green Giant / Joan Of Arc)
  Canned great northern beans 15 1⁄2 Ounce, drained (1 Can, Green Giant / Joan Of Arc)
  Canned garbanzo beans 15 1⁄2 Ounce, drained (1 Can, Green Giant / Joan Of Arc)
  Carrots 1 Cup (16 tbs), finely chopped
  Onions 1 Cup (16 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Dried parsley flakes 2 Teaspoon
  Dried basil leaves 1 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bay leaf 1
Directions

MAKING
1) Take a 2-quart slow cooker and combine all ingredients in it. Cover and cook over high setting for about 30 minutes.
2) Reduce setting to low and cook for another 5-6 hours or until vegetables turn tender.
3) Remove bay leaf.

SERVING
4) Take out from cooker and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Slow Cooked
Dish: 
Soup
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Bean
Preparation Time: 
5 Minutes
Cook Time: 
390 Minutes
Ready In: 
395 Minutes
Servings: 
4

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