Three-Bean Cassoulet

By dashy_65

Ingredients

• 2 cans (14-1/2 ounces each) stewed tomatoes
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (16 ounces) 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 salt
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper

Details

Servings 9

Preparation

Step 1

In an ungreased 3-qt. baking dish, combine all ingredients. Cover and bake at 350° for 60-70 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf. Yield: 9 servings.

Nutritional Analysis: One serving (3/4 cup) equals 197 calories, 1 g fat (trace saturated fat), 0 cholesterol, 687 mg sodium, 41 g carbohydrate, 9 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 vegetable.