March 23, 2011

3-Bean Pot

6 Mushrooms, sliced
3/4 cup Chopped Onion
2 cloves Garlic, minced
1 medium Zucchini, cut into 1/2-inch chunks
1 (15 oz) can White Beans, drained
1 (15 oz) can Red Beans, drained
1 (15 oz) can Black Beans, drained
1 (8.25 oz) can Sliced Carrots, drained
2 (14.5 oz) cans Cajun Style Stewed Tomatoes
1/3 cup Fresh Basil, chopped
1/2 tsp White Pepper
Combine all ingredients into a large pot. You can use a slow cooker, and leave on until hot, about 4 hours, or heat in large pot on stove until warm. Serve with cornbread.