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Yield
6 servings (serving size: 1 1/3 cups)
Photo: Oxmoor House

How to Make It

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.

Step 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.

Step 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.

Chef's Notes

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

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