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!
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.
Made no changes except I used navy beans (cooked 3/4 of the way) and pork Italian sausage. So so good. Will make again
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.
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!
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.
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!
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....
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.
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!
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!
A wintertime favorite in my kitchen. I've made it with pork sausage, turkey sausage, and meatless sausage. It is delicious either way.
Added some leftover chicken...both light and dark meat, as well. Turned out great...lots of flavor!
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.
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.
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!
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.
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 bite-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.