Tasty main dish or hearty side dish, it's your choice. Team these beans with biscuits and coleslaw for dinner one night soon.
Slow-Cooker Bean Cassoulet
- Prep Time 15 min
- Total 8 hr 15 min
- Servings 6
- Ingredients 10
Ingredients
- 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) 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)
Instructions
-
Step1In 3- to 4-quart slow cooker, mix ingredients.
-
Step2Cover; cook on Low heat setting 8 to 9 hours.
Nutrition
320
Calories
1g
Total Fat
17g
Protein
61g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 10
- Total Fat
- 1g
- 2%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 580mg
- 24%
- Potassium
- 1080mg
- 31%
- Total Carbohydrate
- 61g
- 20%
- Dietary Fiber
- 15g
- 62%
- Sugars
- 14g
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 70%
- 70%
- Vitamin C
- 15%
- 15%
- Calcium
- 10%
- 10%
- Iron
- 30%
- 30%
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 Choice
4Tips from the Betty Crocker Kitchens
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