Thyme-Scented White Bean Cassoulet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Butter-tossed breadcrumbs stirred in at the end give this dish a robust stewlike consistency. Meatless Italian sausage stands in for the traditional pork sausage. With this recipe, you can also sauté the sausage slices in a nonstick skillet over medium-high heat until browned, then stir into the dish. Ingredients:
1 tablespoon olive oil |
1 1/2 cups chopped onion |
1 1/2 cups (1/2-inch-thick) slices diagonally cut carrot |
1 cup (1/2-inch-thick) slices diagonally cut parsnip |
2 garlic cloves, minced |
3 cups cooked great northern beans |
3/4 cup organic vegetable broth |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (28-ounce) can diced tomatoes, undrained |
1 bay leaf |
1/4 cup dry breadcrumbs |
1 ounce grated fresh parmesan cheese (about 1/4 cup) |
2 tablespoons butter, melted |
2 links frozen meatless italian sausage, thawed and chopped |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender.
2. Place in a 5-quart electric slow cooker. Add beans and next 6 ingredients (through bay leaf). Cover and cook on low 8 hours or until vegetables are tender.
3. Combine breadcrumbs, cheese, and butter in a small bowl; toss with a fork until moist. Stir breadcrumb mixture and sausage into bean mixture; sprinkle with parsley.
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