March 23, 2011
3-Bean Pot
6 Mushrooms, sliced 3/4 cup Chopped Onion 2 cloves Garlic, minced 1 medium Zucchini, cut into 1/2-inch chunks 1 (15 oz) can White Beans, drained 1 (15 oz) can Red Beans, drained 1 (15 oz) can Black Beans, drained 1 (8.25 oz) can Sliced Carrots, drained 2 (14.5 oz) cans Cajun Style Stewed Tomatoes 1/3 cup Fresh Basil, chopped 1/2 tsp White Pepper |
Combine all ingredients into a large pot. You can use a slow cooker, and leave on until hot, about 4 hours, or heat in large pot on stove until warm. Serve with cornbread. |