Ingredients
- 1 garlic clove
- 4 oz fresh snap beans or other green beans
- 1 zucchini
- 1/3 cup chopped white onion
- 1 cup Romano beans
- ¾ cup black-eyed peas
- 1 cup tomato sauce
- 1 cup chicken broth or water
- 1 tsp dried parsley flakes
- ½ tsp dried basil
- 1/8 tsp salt
How to Make It
- Preheat oven to 350°F.
- Smash, peel, and chop the garlic clove.
- Wash the snap beans and drain. Trim the ends and cut off any brown spots.
- Wash, peel, and slice the zucchini.
- Bring a pot of water to a boil. Blanch the snap beans in the boiling water for about 3 minutes, until they turn bright green.
- Combine all ingredients in an ungreased 1½- or 2-quart casserole dish.
- Bake for 2 to 2½ hours, stirring occasionally until the vegetables are tender and the cassoulet has thickened.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 160 kcal Calories from Fat: 13.5 kcal |
|
% Daily Value*
|
| Total Fat 1.5 g 4% |
Trans Fat 0.0 g |
carbohydrates 31 g 24% |
Protein 10 g 20% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |