Per 11⁄2 cups
1 clove garlic
4 ounces fresh snap beans
1⁄3 cup chopped white onion
1 cup Romano beans (also called Italian flat beans)
3⁄4 cup black-eyed peas
1 cup tomato sauce
1 cup vegetable broth
1 teaspoon dried parsley flakes
1⁄2 teaspoon dried basil
1⁄8 teaspoon (or to taste) salt
Preheat oven to 350°F.
Smash, peel, and chop the garlic clove. Wash the snap beans and drain. Trim the ends and cut off any brown spots. Wash, peel, and slice the zucchini.
Bring a pot of water to a boil. Blanch the snap beans in the boiling water for about 3 minutes, until they turn bright green.
Combine the garlic, snap beans, zucchini, onion, Romano beans, black-eyed peas, tomato sauce, and chicken broth in an ungreased 11⁄2- or 2-quart casserole dish.
Stir in the dried parsley, dried basil, and the salt.
Bake for 2–21⁄2 hours, stirring occasionally, until the vegetables are tender and the cassoulet has thickened.