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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-serve chicken broth
  
• 1 (4.5-oz.) jar Green Giant Sliced Mushrooms, drained
  
• 1/4 teaspon 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
  






Instructions



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 30 to 35 minutes or until vegetables are tender.
   






Final Comments


5 (1 1/2-cup) servings