Friday, March 04, 2011

Three Bean Cassoulet...

1 cup dried lima beans
1 cup dried great Northern beans
1 cup dried garbanzo beans
4-1/2 cups water
16 oz. bag baby carrots
1 onion, chopped
3 garlic cloves, minced
1 Tbsp. dried parsley flakes
1 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/8 tsp. white pepper
1 bay leaf
14 oz. can diced tomatoes, undrained
2 Tbsp. tomato paste
Cover beans with cold water in large saucepan. Bring to a boil and boil for 1 minute. Remove from heat, cover, and let sit for 1 hour. Drain beans. Combine drained beans, 4-1/2 cups water, carrots, onion, garlic and seasonings except salt, tomatoes, and tomato paste in 3-1/2 to 4 quart slow cooker. Mix well to combine. Cover and cook on high heat for 30 minutes. Reduce heat to low and cook for 8-9 hours or until beans and vegetables are tender. Stir in tomatoes, tomato paste, and salt, cover, and cook 1 hour longer on low. Remove bay leaf before serving. 4 servings.
This recipes is so very healthy. It's pretty good too, but it's a little too healthy for me. Next time I make it, I'm going to add some pre-cooked ham cubes or a few bacon crumbles. I don't want to destroy the healthy, but it just needs a little more flavor. And, I may use black beans as one of the beans because I think it needs more color as well. But, I will definitely make it again. 10 minutes prep time and it cooks all day.

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