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Three-Bean Cassoulet Recipe

Photo by: Taste of Home

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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."

This recipe is:

Healthy

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9 Servings
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 (16 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.

Nutritional Analysis: One serving (3/4 cup) equals 197 calories, 1 g fat (trace saturated fat), 0 cholesterol, 687 mg sodium, 41 g carbohydrate, 9 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 vegetable.

Three-Bean Cassoulet published in Light & Tasty August/September 2001, p19