Recipe - Four Beans And A Pea Cassoulet

1 cn (16oz.) stewed tomatoes
undrained; cut up
1 cn (15.5oz.) butter beans;
drained
1 cn (15.5oz.) great northern
beans; drained
1 cn (15.5oz.) black beans;
drained
1 cn (15.5oz.) garbanzo beans
(chickpea); drained
1 cn (15.5oz.) kidney beans;
drained
1 cup Carrots; finely chopped
1 cup White onions; chopped
2 Garlic cloves; chopped
2 NuMex Big Jim green chiles;
roasted, peeled, seeded,
deveined and finely
chopped, or 2, (4oz.) cans
New Mexico green chiles,
chopped
2 teaspoon Driedparsley flakes
1 teaspoon Driedbasil leaves
One half teaspoon Driedthyme leaves
One half teaspoon Salt
1/8 teaspoon Fresh ground black pepper
1 Bay leaf

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.

In a 2quart slow cooker, combine all ingredients; cover. Cook on high
setting for 30 minutes. Reduce to low setting; cook for 5 to 6 hours or
until vegetables are tender. Remove bay leaf before serving.

Makes 8 servings.

Posted to FOODWINE Digest by Becky Holt becky@YOGI.NMMI.CC.NM.US on Apr
1, 1998