Une Nouvelle Recette

For those of you, like me, who didn't take 4 years of French in high school, that says "a new recipe". Why French? No, I'm not getting "fancy schmancy" on you, but technically today's recipe is French. According to Wikipedia, cassoulet is a rich, slow-cooked bean stew or casserole containing meat and white beans. Well, isn't it a coincidence then that I found this on one of my favorite blogs, A Year of Slow Cooking--the go to place for all things crockpot/slow cooker. The first time I ever saw a cassoulet was on The Next Food Network Star a couple years ago when Lisa Garza competed. She was one of my favorite contestants of all time, and although she didn't win, I've always remembered her making this amazing looking bean dish. Alex loves the lima beans at Cracker Barrel and this reminded me so much of those, I knew I just had to try it. With baby back ribs on the grill, and beans cooking all day in the crockpot, my house is going to stay nice and cool even though supper will be warm and tasty! Plus, I've just increased your vocabulary and the next time you have a dinner party you can impress your guests w/ all of your fancy French knowledge:)

Lima Bean Cassoulet

1 lb. dried lima beans (soaked over night)
28 oz can diced tomatoes
2 cups diced ham
1 medium yellow onion, chopped
3 minced garlic cloves
1/2 tsp black pepper
1 TBS dried mustard
1 c. water

Soak the beans in enough water to cover them 4 inches, b/c they will expand. Drain and rinse beans. Put into crockpot. Add fresh cup of water. Add ham. Pour in whole can of tomatoes. Add onions and garlic. Stir in spices. Cover and cook on low 6-8 hours, or until beans are tender.