Italian Bean Casserole (Crock-Pot)
From: Hamilton Beach "One Step Prep," adaptation by Julie Kay
3 (16-oz) cans red kidney beans, drained
3 (16-oz) cans chick peas (garbanzo beans), drained
3 (16-oz) cans cannellini beans, drained
3 (16-oz) cans great Northern beans, drained
1 tsp. salt
1 tsp. garlic powder
1 tsp. Italian seasonings
2 envelopes dry onion soup mix
Combine all ingredients in at least a 6-quart slow cooker*.
Stir well, cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Serves 8-10
*Note:
If you have a smaller slow cooker, you may use one can each of beans and cut seasonings in half.
Recipe submitted by ~Donna~ V on 10/22/1999
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