Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn 16 oz stewed tomatoes 2 ts Dried parsley
1 cn 15.5 oz Butter beans 1 ts Dried basil
1 cn 15.5 oz Great Northern beans 1/2 ts Dried thyme
1 cn 15.5 oz Garbanzo beans 1/2 ts Salt
1 c Finely chopped carrots 1/8 ts Pepper
1 c Chopped onion 1 Bay leaf
2 Cloves garlic, minced

CROCK POT DIRECTIONS Combine all ingredients in 2 quart slow cooker;
cover. Cook on high 30 min. Reduce to low; cook 5 to 6 hours or until
vegetables are tender. Remove bay leaf.

OVEN DIRECTIONS Heat oven to 350 F. Combine all ingredients in
ungreased 2 quart casserole. Bake at 350 F for 35 to 45 min or until
vegetables are tender, stirring occasionally. Remove bay leaf.
Submitted By LORRIE SMITH On 10-20-95

Browse by categories