White Bean Cassoulet

Kathy Embry


Butter tossed crumbs stirred in at the end give this a stewlike consistency.


★★★★★ 1 vote

30 Min
8 Hr
Slow Cooker Crock Pot


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1 Tbsp
olive oil
1 1/2 c
onion, chopped
11/2 c
(1/2 inch thick) diagonally sliced carrots
1 c
(1/2 inch thick) diagonally sliced parsnip
2 clove
garlic, minced
links of smoked sausage, sliced
3 c
great northern or navy beans, cooked
3/4 c
vegetable or chicken broth
1/2 tsp
dried thyme
1/4 tsp
1/4 tsp
1 -28 oz. can(s)
diced tomatoes undrained
bay leaf
1/4 c
dry breadcrumbs
1/4 c
fresh, grated parmesan cheese

How to Make White Bean Cassoulet


  • 1Heat oil in large skillet. Add next 4 ingredients. Cover and cook for 5 minutes or until tender.
  • 2Pour into 5 qt. Crock pot. Add next 8 ingredients.
  • 3Cook on low for 8 hours.
  • 4Combine bread crumbs, cheese and butter in small bowl. Toss with fork until moist.
  • 5Stir into completed bean cassoulet. Sprinkle with parsley.

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About White Bean Cassoulet

Main Ingredient: Beans/Legumes
Regional Style: French
Other Tag: Quick & Easy

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