Rating: 3.5 stars
22 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2

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.

Robin Robertson
Recipe by Cooking Light October 2004

Gallery

Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender.

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  • 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.

Chef's Notes

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

Nutrition Facts

298 calories; fat 9.9g; saturated fat 3.9g; mono fat 3.6g; poly fat 1.6g; protein 13.8g; carbohydrates 40.5g; fiber 10.4g; cholesterol 14mg; iron 3.5mg; sodium 709mg; calcium 187mg.
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