Photo: Oxmoor House
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.

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

Ratings & Reviews

Love this!

February 08, 2016
Just made this overnight in the slow cooker and it's great! I did change a few things slightly. I didn't cook any vegetables in the skillet before adding to the crockpot. Rather, I just put everything in the crockpot at the same time to cook overnight (vegetables, beans, spices, meat). I used chicken Italian sausage that was precooked and added it at the start with everything else. Had the meant not been precooked, I would have cooked it first. Oh, I also added celery because I had some that I needed to use up. I haven't even added the cheese and breadcumbs yet and I love it! 


December 23, 2015
We do everything on the stove top the night before and add browned vegetarian apple sage sausage and the breadcrumb mix the next day. The breadcrumb mixture makes the dish. It is outstanding! This is one of my favorite recipes.

So so good!

November 26, 2015
Made no changes except I used navy beans (cooked 3/4 of the way) and pork Italian sausage. So so good. Will make again

anncookie's Review

December 18, 2014
This is delicious! Do not skip the breadcrumbs, it makes the texture wonderful. I did add a bit of fresh garlic to the crumbs but otherwise followed exactly.

MaryBethWetli's Review

April 14, 2014

AnnaRos's Review

January 27, 2014
Always looking for a good crockpot recipe!! I doubled the garlic & thyme. Browned and added a couple of turkey Italian sausages, a pork chop and a leftover chicken thigh at the beginning, chopped them up right before serving. (Alas, no duck confit available.) I cooked it on low 7 1/2 hours, turned it up to high and left the lid off for the last half hour to reduce a bit. Don't skip the buttered-breadcrumb-and-cheese step!!! Served it in shallow bowls with crusty French rolls on the side. Merveilleux!

CurtisStotlar's Review

January 24, 2014

JKinLA's Review

December 02, 2013
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.

JenGutz's Review

March 08, 2013
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!

justbeth71's Review

February 24, 2013
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....