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    Ratatouille Bean Stew

    Source of Recipe

    Pillsbury Casseroles & Slow Cooker Meals

    List of Ingredients

    • 1 cup dried garbanzo beans
    • 1 medium onion, chopped
    • 2 garlic cloves, minced
    • 1 (14 1/2-oz.) can ready-to-srve chicken broth
    • 1 (4.5-oz.) jar Green Giant Sliced Mushrooms, drained
    • 1/4 teaspoon salt
    • 1 large zucchini, sliced
    • 1 medium red or green bell pepper, cut into pieces
    • 1 teaspoon dried Italian seasoning
    • 1 (14.5-oz.) can diced tomatoes with Italian-style herbs, undrained


    1. Soak beans as directed on package for 6 to 8 hours.

    2. In 3 1/2 to 4-quart slow cooker, combine garbanzo beans, onion, garlic, broth, mushrooms and salt; mix well.

    3. Cover; cook on low setting for 10 to 12 hours.

    4. About 35 minutes before serving, stir in zucchini, bell pepper, Italian seasoning and tomatoes. Cover; cook on high setting an additional 3o to 35 minutes or until vegetables are tender.

    Final Comments

    5 (1 1/2-cup) servings




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