White Bean Cassoulet for the Slow Cooker |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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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:
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.
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