White Bean Cassoulet--- -Crock Pot
Source: recipezaar.
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
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 parsnips, 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
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 occassionaly.
2. Place cooked mixture into the slow cooker. Add beans and next 6 ingrediants (through Bay leaf). Cover and cook on LOW 8 hours or until vegetables are tender. Remove Bay leaf.
3. Saute 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.
Nutrition Facts
Calculated for 1 serving (497g)
Recipe makes 6 servings
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