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Slow-Cooker Bean Cassoulet

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By Betty Crocker Kitchens
Updated Jul 23, 2009
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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
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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

  • Step 
    1
    In 3- to 4-quart slow cooker, mix ingredients.
  • Step 
    2
    Cover; 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
4
*Percent Daily Values are based on a 2,000 calorie diet.

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