Thyme-Scented White Bean Cassoulet

By Meals_by_Mel

Robin Robertson, Cooking Light

OCTOBER 2004

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 vegetable broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (28-ounce) can diced tomatoes, undrained
• 1 bay leaf
• 1/4 cup dry breadcrumbs
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 tablespoons butter, melted
• 2 links meatless Italian sausage (such as Boca), thawed and chopped
• 2 tablespoons chopped fresh parsley

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 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.

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.

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.