Ingredients
1
can (16 oz) vegetarian baked beans, undrained
1
can (15.5 oz) butter beans, drained, rinsed
1
can (15 oz) Progresso™ red kidney beans, drained, rinsed
1
can (14.5 oz) Italian-style stewed tomatoes, undrained, cut up
1
box (9 oz) frozen baby lima beans, thawed
1
cup thinly sliced carrots (2 medium)
1
cup chopped onions (2 medium)
1/2
teaspoon garlic salt
1/8
teaspoon fennel seed, crushed
1/8
teaspoon ground red pepper (cayenne)
Preparation
In 3- to 4-quart slow cooker, mix ingredients.
Cover; cook on Low heat setting 8 to 9 hours.
