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


  • 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
  • 2
    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
  • 1
    bay leaf
  • 1/4 c
    dry breadcrumbs
  • 1/4 c
    fresh, grated parmesan cheese

How to Make White Bean Cassoulet


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

Printable Recipe Card

About White Bean Cassoulet

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

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