Three-Bean Cassoulet Recipe

Three-Bean Cassoulet Recipe

  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 (19 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 (15.5 ounce) can great northern beans, rinsed and drained
  • 1 (15 ounce) can 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 dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  1. In an ungreased 3-qt. baking dish, combine all ingredients. Cover and bake at 350 degrees F for 60-70 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf before serving.
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