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Thyme-Scented White Bean Cassoulet

Photo: Oxmoor House

Yield

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

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.

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

Nutrition 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

How to Make It

  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.

  2. 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.

  3. 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.

Cook's Notes

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