Three Bean Cassoulet
|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|
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.
4) Take out from cooker and serve immediately.