Three-Bean Cassoulet Recipe

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Three-Bean Cassoulet Recipe
Three-Bean Cassoulet Recipe photo by Taste of Home
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Three-Bean Cassoulet Recipe

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Publisher Photo
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."
MAKES:
5 servings
TOTAL TIME:
Prep: 5 min. Bake: 1 hour
MAKES:
5 servings
TOTAL TIME:
Prep: 5 min. Bake: 1 hour

Ingredients

  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 can (19 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 dried thyme
  • 1/2 teaspoon salt
  • 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 before serving. Yield: 9 servings.
Originally published as Three-Bean Cassoulet in Light & Tasty August/September 2001, p19

Nutritional Facts

1-1/3 cups: 274 calories, 2g fat (0 saturated fat), 0 cholesterol, 1107mg sodium, 57g carbohydrate (13g sugars, 14g fiber), 14g protein.

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  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 can (19 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 dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  1. 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 before serving. Yield: 9 servings.
Originally published as Three-Bean Cassoulet in Light & Tasty August/September 2001, p19

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Reviews forThree-Bean Cassoulet

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MY REVIEW
abbasgael User ID: 5941136 268035
Reviewed Jun. 16, 2017

"It wasn't bad, but I won't be making it again. It just seemed to be missing something. After a few bites I sprinkled some cheese on top. That helped a little bit."

MY REVIEW
llgregg User ID: 6977060 204393
Reviewed Nov. 15, 2012

"So nice not to be loaded down with sugar and salt and fat in this protein loaded entree! Good tasting vegetables to which you can add meat or cheese if desired to augment the protein of the beans. Garbanzo beans, by the way, ARE chickpeas. Dried beans can be soaked and cooked to make enough to equal the appropriate amounts for the contents of the cans to both cut down the salt (and additives) and cut down costs. One can add rice, pasta, or potatoes with broth or stock or water to the baking medley to make it even more of a one vessel meal. The spices could remain the same but in proportion to the added ingredients, which would not require, necessarily, even doubling amounts. A teaspoon of cilantro or cumin would be good, particularly if fresh. Very tasty and healthy. Thanks!"

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