Makes 4 servings
A cassoulet (or “bean pot stew” in French) is traditionally a baked casserole featuring tender, slow-cooked beans. This crockpot version retains the richness of the original dish but doesn’t require you to be hovering around the oven for hours.
- 1 cup dried lima beans or kidney beans
- 1 cup dried great Northern beans
- 1 cup dried garbanzo beans
- 4-1/2 cups water
- 1 bag baby carrots
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon parsley
- 1 teaspoon basil
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 1 (14-ounce) can diced tomatoes, undrained
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 and tomatoes 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 and salt, cover, and cook 1 hour longer on low. Remove bay leaf before serving.
Servings per Recipe: 4Amount per Serving
Calories from Fat:
Total Fat: 3g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.