Thyme-Scented White Bean Cassoulet

Thyme-Scented White Bean Cassoulet
Photo by Oxmoor House

Ingredients

  • ¼ teaspoon black pepper
  • 1 (28-ounce) can diced tomatoes, undrained
  • 2 tablespoons butter, melted
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • 2 links meatless Italian sausage (such as Boca), thawed and chopped
  • 2 tablespoons chopped fresh parsley
  • + 10 more ingredients
    • 1 bay leaf
    • ¾ cup vegetable broth
    • 2 garlic cloves, minced
    • 1 ½ cups (1/2-inch-thick) slices diagonally cut carrot
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • 1 cup (1/2-inch-thick) slices diagonally cut parsnip
    • 3 cups cooked Great Northern beans
    • 1 ½ cups chopped onion
    • ¼ cup dry breadcrumbs
    • 1 tablespoon olive oil

Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender. 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. Comb...

View full recipe at My Recipes

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