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Receta Four Beans And A Pea Cassoulet
by Global Cookbook

Four Beans And A Pea Cassoulet
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Ingredientes

  • 1 can (16-ounce.) stewed tomatoes undrained, cut up
  • 1 can (15.5-ounce.) butter beans, liquid removed
  • 1 can (15.5-ounce.) great northern beans, liquid removed
  • 1 can (15.5-ounce.) black beans, liquid removed
  • 1 can (15.5-ounce.) garbanzo beans (chick-pea), liquid removed
  • 1 can (15.5-ounce.) kidney beans, liquid removed
  • 1 c. Carrots, finely minced
  • 1 c. White onions, minced
  • 2 x Garlic cloves, minced
  • 2 x NuMex Big Jim green chiles, roasted, peeled, seeded, deveined and finely minced, or possibly 2, (4-ounce.) cans New Mexico green chiles, minced
  • 2 tsp Dry-parsley flakes
  • 1 tsp Dry-basil leaves
  • 1/2 tsp Dry-thyme leaves
  • 1/2 tsp Salt
  • 1/8 tsp Fresh grnd black pepper
  • 1 x Bay leaf

Direcciones

  1. Here is a recipe in return for the cherry dumpling recipe. Thanks Joe my boss was thrilled. The recipe comes from the cookbook "Sassy Southwest Cooking" by our local writer Clyde Casey. This is one if his favorites so he tells me.
  2. In a 2-qt slow cooker, combine all ingredients; cover. Cook on high setting for 30 min. Reduce to low setting; cook for 5 to 6 hrs or possibly till vegetables are tender. Remove bay leaf before serving.
  3. Makes 8 servings.