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White Bean Cassoulet
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 2 tbs | olive oil |
| 1 | onion, chopped |
| 8 oz | carrots, halved |
| 2 | garlic |
| cloves minced | |
| 15.5 oz | white beans, drained & rinsed |
| 28 oz | diced tomatoes |
| 1 tbs | tomato paste |
| 1/2 c | vegetable stock |
| 1/4 c | white wine |
| 2 | bay leaves |
| 1 tsp | thyme |
| 1/2 c | bread crumbs |
| Veggie Sausage | |
| 1 tbs | parsley, fresh- Chopped |
Heat oil in skillet over medium heat. Add onion, carrots, garlic, and cover to cook until soft about 5 mins
Transfer mixture to slow cooker. Add beans, tomatoes, tomatoe paste, stock, wine, bay leaves and thyme. Salt and pepper to taste. Cook on low for 8 hours
Toast bread crumbs in small skillet with 1 tablespoon of oil
When done cooking remove bay leaves, stir in veggie sausages and top with bread crumbs
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