Recipe for Bean Cassoulet 
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Yield:
6
Ingredients:
Amount Ingredient
1 can vegetarian baked beans with juice - (16 oz)
(or a 16 oz can pork and beans with juice)
1 can butter beans - (15 1/2 oz) drained, rinsed
1 can red kidney beans - (15 1/2 oz) drained, rinsed
1 can stewed tomatoes with Italian seasoning
with juice - (14 1/2 oz) cut up
9 oz frozen baby lima beans
(or a 16 oz can baby lima beans rinsed and drained)
1 cup thinly-sliced carrots
1 cup chopped onions
1/2 tsp garlic salt
1/8 tsp fennel seed crushed
Instructions:
Instructions: In 3 1/2- or 4-quart slow cooker, combine all ingredients; mix well. Cover; cook on LOW for at least 8 hours or until vegetables are tender.

This recipe yields 6 servings.

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