Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Bean and Vegetable Cassoulet with Brown Rice
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8 ounce can baby lima beans, drained |
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16 ounce great northern beans, drained |
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1 cup chopped red bell pepper |
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½ onion, chopped |
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¼ cup chopped unpeeled zucchini (add more) |
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1 teaspoon granulated garlic |
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¼ teaspoon pepper |
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1 (14.5 ounce) Swanson’s chicken broth (or 1 ¼ cups vegetable broth) |
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¼ cup dry white wine |
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½ cup long grain brown rice (I used instant) |
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1 can original Rotel tomatoes and green chilies |
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1 TBSP minced tarragon |
Combine the beans (both kinds), red bell pepper, onion, zucchini, garlic, pepper, chicken broth, and wine. Cover, bring to a boil, and then simmer about half an hour. Add rice, tomatoes, and tarragon. Cook until rice is done and most of the liquid absorbed.
NOTE: This is a recipe I found in the Ft. Myers News-Press on March 25, 2009. It is for a slow cooker and called for ½ cup of each of the dry beans, soaking over night, and then cooking as stated the next day. I do not have, want, or need a slow cooker, so I just bought canned beans and went from there. It did call for a 14.5 ounce can of whole tomatoes, but we like Rotel, so I substituted that, as I did the instant rice (which I keep here) for long grain. I’ll probably add less chicken broth next time since I use instant rice. It called for 2 TBSP fresh tarragon, but that can be strong and I knew I wouldn’t have the volume I would have if I had used the dry beans, so I cut that back. If you are doing weight watchers, this makes six (¾ cup) servings that are 2 points per serving. It has a really good flavor, too, with the Rotel tomatoes!