White Bean Cassoulet for the Slow Cooker

Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

This dish has a lovely scent of thyme and a robust stew like consistency. Uses a 5 qt slower cooker. It comes from an old issue of Cooking Light Magazine

Ingredients Nutrition


  1. Heat olive oil in a large nonstick skillet over medium heat. Add chopped onion, carrot slices, parsnip slices and garlic. Cover and cook 5 minutes; stirring occasionally.
  2. Place cooked mixture into the slow cooker. Add beans and next 6 ingredients (through Bay leaf). Cover and cook on LOW 8 hours or until vegetables are tender. Remove Bay leaf.
  3. Sauté sausage until browned. Drain off fat.
  4. Combine breadcrumbs, parmesan cheese and melted butter in a small bowl; toss with a fork until moist. Stir breadcrumb mixture and cooked sausage into bean mixture; sprinkle with parsley.


Most Helpful

This is a great healthy and inexpensive filling meal. I add extra white beans because I love them so much. The breadcrumbs at the end really make it a special dish. Thanks!

LaTigress April 01, 2010

This is a great cassoulet! I doubled the garlic, parsnips and broth, halved the sausage (DH doesn't like too much) and topped this with lots of parsley. The flavors go well together, with the parsnips adding a bit of sweetness. I think adding the breadcrumb mixture at the end makes a difference too. Thanks!

Maito June 12, 2008

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