From the Kitchen of Rachel Sipchen
16 ounce stewed tomatoes, undrained, cut
1 can butter beans, drained
1 can garbanzo beans (chickpeas), drained1 can great northern beans,drained
1 cup finely chopped carrots
1 bay leaf
1 cup chopped onions
2 garlic cloves, minced
2 teaspoons dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
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Combine all ingredients in ungreased casserole.
Bake at 350 degrees for 30 - 35 minutes
or till veggies tender;
stir occasionally.
Remove bay leaf.
(May cook in slow cooker, covered on high for 30 minutes, then low for 5 - 6 hours or till veggies tender.)
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