A wintertime favorite in my kitchen. I've made it with pork sausage, turkey sausage, and meatless sausage. It is delicious either way.
Thyme-Scented White Bean Cassoulet
JasonBurn Posted: 01/04/11
carolfitz Posted: 12/20/08
I used this as a base for a cassoulet light on meat, rather than staying vegetarian or trying to modify a meat-heavy recipe. Kept the basic proportions & crockpot. Used sweet turkey Italian sausage broken into bit-sized pieces rather than Boca. Added more garlic, used chicken broth instead of vegetable, used fresh thyme. After 6hrs added 1/2c white wine. At 7hrs put into 350 oven. Added 2 cloves garlic to seasoned bread crumbs, pulsed to combine with cheese and butter. At 8hrs added topping to casserole in oven to brown. Very good.
EllenDeller Posted: 04/13/10
This is very good with either turkey Italian sausage or the vegetarian type. I just don't like parsnips, so I add an extra carrot and some crushed red papper. Otherwise, I simply cook on the stovetop the night before and let the flavors mingle until tomorrow's dinner. Good with salad or steamed kale with a crusty bread. Serving size is a bit small for big eaters or athletic men: my husband eats about three servings.
wrobkymb Posted: 01/09/09
Very tasty! The garlic may need to be decreased, slightly. I doubled the vegetables and the results were great! It smells great while it is cooking, too!
Belanos Posted: 01/06/09
This was delicious, and I'll definitely be making it again. Given its not-that-attractive appearance, it could be okay for special occasions, depending on whom you're cooking for. I used canned beans and prepared the sausage according to the package directions as I had forgotten to thaw it first. I also forgot to add the vegetable broth when putting the ingredients in the crockpot, but it came out fine.
sonora Posted: 02/16/09
Made this for vegan friends, they agree it's one of the best recipes they've tasted. No slow cooker, so I just used canned beans and cooked over very low heat for four or five hours til all the ingredients had melded together but still held their individual shapes. I doubled the vegetables and used more beans than called for as well. I browned slices of apple potato sausage separately, and added them at the end with bread crumbs/Earth Balance, no cheese. This dish looked gorgeous and rich and tasted complex and satisfying. With a mixed green salad it was a wonderful meal. I intend to make it again many times, and my vegan friends will be adding it to their repertoire as well.
inthekitchen2 Posted: 10/17/10
Added some leftover chicken...both light and dark meat, as well. Turned out great...lots of flavor!
eurocook Posted: 02/06/11
Took recommendations to add flavor: no thyme, so used "pasta seasoning" - basil, thyme, oregano, rosemary. One can of Great Northern + one can of black beans. Used a medium sized hard Italian sausage with a black pepper casing. Diced & sauteed, then added one hour before finish. Whirled 2 garlic cloves into breadcrumb mixture. Transferred to baking dish, topped with breadcrumbs and broiled on lo for 5 min. Perfect!
JenGutz Posted: 03/08/13
My family loves this recipe and it has become a winter staple. We use venison keilbasa and double it. With a husband and 3 teenage boys, there are never any leftovers!
Debo73 Posted: 11/19/12
Made as directed except turned my slow cooker to the "keep warm setting." After 8 hours it was just a lot of mush. Left out the sausage, cheese and breadcrumbs, added some water, and it made a tasty bean soup.
justbeth71 Posted: 02/24/13
This was absolutely delicious! Elegant comfort food - and just as yummy the second day. I enjoyed it with a nice glass of rose from Provence. Will definitely make again....
mophilipps Posted: 03/14/12
This was horrible; my husband and I ate it since there were no other options to whip up quickly, and I had to throw out all of the leftovers since we only finished what we needed to for sustenance. I usually make a quick white bean casserole from this website, but wanted to try something new since I wanted to use my slow cooker that day. I am definitely going back to the old recipe!
JKinLA Posted: 12/02/13
Delicious, great winter stew. I put a pound of pork shoulder and some chicken thigh meat in at the beginning, and used chicken stock instead of vegetable broth. In the last hour I sauteed two Italian sausages and added them. I will definitely make this again.