Three Bean Cassoulet

I don't know whether I would call this a stew or a solid entree, but whatever it was, it was good! I really did not think I would like it, I made it just because it would be cheap, but it was sooooo good! I ate it with a crusty roll and a spoon as my utensils and loved every moment if it.

Need MORE reasons to make this dish?
-its good for you! Very high in fiber and protein and counts as 2 or 3 veggie servings if you eat an entree size portion
-super easy. Chop. Mix. Bake, mixing occasionally.
-freezes well. I froze the leftovers in individual portions and microwave them for a great quick lunch
-Did I mention it is cheap and delicious? It cost about $5 to make 5-6 dinners that I loved!
-It makes an entry for Legume Love Affair

Three Bean Cassoulet

• 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 (15 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- I didn't have, so I used oregano
  
• 1/8 teaspoon pepper

Directions:

In an ungreased 3-qt. baking dish (I used a 9x13 pan), combine all ingredients. Cover and bake at 350° for 60-70 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf.