White Bean Cassoulet for the Slow Cooker

Submitted by Debi9400

"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"

 

• Ready In: 8hrs 20mins
• Ingredients: 17
• Serves: 6

ingredients

• 1 tablespoon olive oil
• 1 1⁄2 cups onions, chopped
• 1 1⁄2 cups carrots, diagonally cut into 1/2 inch thick slices
• 1 cup parsnip, diagonally cut into 1/2 inch thick slices
• 2 garlic cloves, minced
• 2 (16 ounce) cans white beans, rinsed & drained
• 3⁄4 cup vegetable broth
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 (28 ounce) can diced tomatoes, undrained
• 1 bay leaf
• 1⁄4 cup dry breadcrumbs
• 1⁄4 cup fresh parmesan cheese, grated
• 2 tablespoons butter, melted
• 1 lb Italian sausage, chopped
• 2 tablespoons fresh parsley

directions

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.

Reviews

[LaTigress]

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!

 

[Maito]

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!