Three-Bean Cassoulet Recipe

Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 197
  • Fat:
  • 1 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 687 mg
  • Carbohydrate:
  • 41 g
  • Fiber:
  • 9 g
  • Protein:
  • 10 g
  • Diabetic Exchange:
  • 2 starch, 2 vegetable.


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Three-Bean Cassoulet

Light & Tasty
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Brimming with a trio of bean varieties, this recipe is as easy as one, two, three. "You can serve it on the side or as a satisfying meatless main dish," says Carol Berigan of Golden, Colorado. "The veggies add an interesting mix of tastes, colors and textures."

SERVINGS: 9

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 5 min. Bake: 1 hour

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 (15 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

Directions:

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. Yield: 9 servings.

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