Thyme-Scented White Bean Cassoulet

Thyme-Scented White Bean Cassoulet Recipe

Photo: Oxmoor House

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.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 298
Fat 9.9 g
Satfat 3.9 g
Monofat 3.6 g
Polyfat 1.6 g
Protein 13.8 g
Carbohydrate 40.5 g
Fiber 10.4 g
Cholesterol 14 mg
Iron 3.5 mg
Sodium 709 mg
Calcium 187 mg

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

Preparation

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.

Note:

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

Robin Robertson,

Cooking Light

October 2004
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