Bean Cassoulet
By: Anonymous
Published: Wednesday, February 10, 2010 - 7:08pm

Ingredients




1 can vegetarian baked beans with juice - (16 oz)
(or a 16 oz can pork and beans with juice)
1 can butter beans - (15 ½ oz) drained, rinsed
1 can red kidney beans - (15 ½ oz) drained, rinsed
1 can stewed tomatoes with Italian seasoni
with juice - (14 1/2 oz) cut up
9 ounces frozen baby lima beans
(or a 16 oz can baby lima beans rinsed and drained)
1 cup thinly-sliced carrots
1 cup chopped onions
teaspoon garlic salt
teaspoon fennel seed crushed
teaspoon cayenne

Preparation

1 In 3 1/2- or 4-quart slow cooker, combine all ingredients; mix well. Cover; cook on LOW for at least 8 hours or until vegetables are tender. 2 This recipe yields 6 servings.