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Bean Cassoulet

1 can vegetarian baked beans with juice - (16 oz) (or a 16 oz can 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 seasoning with juice - (14 1/2 oz) -- cut up
9 ounces frozen baby lima beans (or a 16 oz can baby lima beans rinsed and drained)
1 cup thinly-sliced carrots
1 cup chopped onions
1/2 teaspoon garlic salt
1/8 teaspoon fennel seed -- crushed
1/8 teaspoon cayenne

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.

This recipe yields 6 servings.

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