Three-Bean Cassoulet Recipe: How to Make It

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