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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 5 |
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Brimming with a trio of bean varieties, this recipe is as easy as one, two, three. You can serve it on the side or as a satisfying meatless main dish, says Carol Berigan of Golden, Colorado. The veggies add an interesting mix of tastes, colors and textures. 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 |
Directions:
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: 5 servings.
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