Thyme-Scented White Bean Cassoulet |
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Prep Time: 45 Minutes Cook Time: 480 Minutes |
Ready In: 525 Minutes Servings: 6 |
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From Cooking Light. Per 1 1/3 cup serving: 314 calories, 10.2 g fat, 16.4 g protein, 41.9 g carb, 11.6 g fiber, 13 mg cholesterol. Ingredients:
1 tablespoon olive oil |
1 1/2 cups chopped onions |
1 1/2 cups diagonally sliced carrots (1/2-inch thick slices) |
1 cup diagonally sliced parsnip (1/2-inch thick slices) |
3 garlic cloves, minced |
3 cups cooked great northern beans, 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 grated fresh parmesan cheese |
2 tablespoons butter, melted |
2 links frozen italian vegetarian sausages, thawed and chopped (boca) |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat oil in a big nonstick skillet over medium heat.
2. Add in onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender.
3. Place parsnip mixture in a 5-quart slow cooker; add in beans and next 6 ingredients.
4. Cover and cook on LOW for 8 hours or until vegetables are tender; discard bay leaf.
5. Combine breadcrumbs, cheese, and butter in a small bowl; toss with a fork until crumbs are moist.
6. Stir breadcrumb mixture and sausage into bean mixture; sprinkle with parsley.
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