Three-Bean Cassoulet
TOTAL TIME: Prep: 5 min. Bake: 1 hour
YIELD: 5 servings.
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
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2 cans (14-1/2 ounces each) stewed tomatoes
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 can (15-1/2 ounces) great northern beans, rinsed and drained
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1 can (16 ounces) butter beans, rinsed and drained
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1 cup finely chopped carrots
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1 cup finely chopped onion
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2 garlic cloves, minced
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1 bay leaf
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2 teaspoons dried parsley flakes
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1 teaspoon dried basil
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1/2 teaspoon salt
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1/2 teaspoon dried thyme
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1/8 teaspoon pepper
Directions
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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.
Nutrition 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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