Ingredients for White Bean Cassoulet For The Slow Cooker
- 1 tablespoon olive oil
- Onions
- Carrots
- Parsnip
- Garlic Cloves
- White Beans
- Vegetable Broth
- Dried Thyme
- Salt
- Black Pepper
- Diced Tomatoes
- Bay Leaf
- Dry Breadcrumbs
- Fresh Parmesan Cheese
- Butter
- Italian Sausage
- Fresh Parsley
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How to Make White Bean Cassoulet For The Slow Cooker
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
- Add 1 medium chopped onion, 1 medium carrot sliced, 1 medium parsnip sliced, and 2 cloves minced garlic.
- Cover and cook for 5 minutes, stirring occasionally.
- Transfer the cooked vegetable mixture to your 5-quart slow cooker.
- Add 1 (15-ounce) can cannellini beans (drained and rinsed), 1 (14.5-ounce) can diced tomatoes (undrained), 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 bay leaf to the slow cooker.
- Cover and cook on low for 8 hours, or until vegetables are tender.
- Remove the bay leaf.
- While the cassoulet simmers, cook 1 pound Italian sausage (removed from casings) in a skillet over medium heat until browned. Drain off any excess fat.
- In a small bowl, combine 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, and 2 tablespoons melted butter.
- Toss with a fork until evenly moistened.
- Stir the breadcrumb mixture and cooked sausage into the bean mixture in the slow cooker.
- Sprinkle with 2 tablespoons chopped fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
36g
Fat
55g
Carbs
18g
