Three-Bean Cassoulet
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."
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
Reviews
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.
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!