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Categories:
beans vegetarian pork butter beans red kidney beans tomatoes baby lima beans beans carrots onions garlic salt cayenne
Viewed: 40 - Published at: 9 years agoIngredients
- 1 can baked beans vegetarian, with juice -, 16 oz
- 16 ounces pork and beans with juice
- 1 can butter beans 15 1/2 oz drained, rinsed
- 1 can red kidney beans 15 1/2 oz drained, rinsed
- 1 can stewed tomatoes with Italian seasoni
- juice with, 14 1/2 oz cut up
- 9 ounces baby lima beans frozen
- 16 ounces baby lima beans rinsed and drained
- 1 cup sliced carrots thinly-
- 1 cup onions chopped
- 1 teaspoon garlic salt
- 1 teaspoon fennel seed crushed
- 1 teaspoon cayenne
Method
- In 3 1/2- or 4-quart slow cooker, combine all ingredients; mix well.
- Cover; cook on LOW for at least 8 hours or until vegetables are tender.
