Slow-Cooker Bean Cassoulet

Slow-Cooker Bean Cassoulet

Tasty main dish or hearty side dish, it's your choice. Team these beans with biscuits and coleslaw for dinner one night soon.

Prep Time

15

Minutes

Total Time

8:15

Hrs:Mins

Makes

6

servings

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.
Makes 6 servings (1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Toss in 1/2 cup of cooked and crumbled bacon.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 580mg;
  • Total Carbohydrate 61g
    • (Dietary Fiber 15g,
    • Sugars 14g),
  • Protein 17g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.