Best Thyme Scented White Bean Cassoulet Recipes

Thyme-Scented White Bean Cassoulet image

Provided by ratherbeswimmin

Categories Beans

Time 8h45m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups diagonally sliced carrots (1/2-inch thick slices)
1 cup diagonally sliced parsnip (1/2-inch thick slices)
3 garlic cloves, minced
3 cups cooked great northern beans, drained
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 grated fresh parmesan cheese
2 tablespoons butter, melted
2 links frozen italian vegetarian sausages, thawed and chopped (Boca)
2 tablespoons chopped fresh parsley

Steps:

Heat oil in a big nonstick skillet over medium heat.
Add in onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender.
Place parsnip mixture in a 5-quart slow cooker; add in beans and next 6 ingredients.
Cover and cook on LOW for 8 hours or until vegetables are tender; discard bay leaf.
Combine breadcrumbs, cheese, and butter in a small bowl; toss with a fork until crumbs are moist.
Stir breadcrumb mixture and sausage into bean mixture; sprinkle with parsley.

Nutrition Facts : Calories 288.2, Fat 9.9, SaturatedFat 4, Cholesterol 13.8, Sodium 336.7, Carbohydrate 39.5, Fiber 11, Sugar 8.1, Protein 13.5

Thyme-Scented White Bean Cassoulet image

Provided by @MakeItYours

Number Of Ingredients 17

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

Steps:

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.