Slow Cooker Bean Cassoulet

 

1

can (16 oz) vegetarian baked beans, undrained

1

can (15.5 oz) butter beans, drained, rinsed

1

can (15 oz) Progresso® red kidney beans, drained, rinsed

1

can (14.5 oz) Italian-style stewed tomatoes, undrained, cut up

1

box (9 oz) Green Giant® frozen baby lima beans, thawed

1

cup thinly sliced carrots (2 medium)

1

cup chopped onions (2 medium)

1/2

teaspoon garlic salt

1/8

teaspoon fennel seed, crushed

1/8

teaspoon ground red pepper (cayenne)

• 1 In 3- to 4-quart slow cooker, mix ingredients.
• 2 Cover; cook on Low heat setting 8 to 9 hours.