Active Time
20 Mins
Total Time
8 Hours 20 Mins
Yield
Serves 6 (serving size: about 1 1/3 cups)

A bit of sausage adds a zesty kick to this hearty bowl of beans and root veggies. If you can't find precooked sausage, buy it raw and sauté in step 1 with the veggies before loading and setting the slow cooker for the day.

How to Make It

Step 1

Heat a large nonstick skillet over medium. Add oil to pan; swirl to coat. Add onion, carrot, turnip, celery, and garlic; cook 5 minutes or until just tender.

Step 2

Place vegetable mixture in a 5-quart slow cooker. Add cannellini beans, sausage, tomatoes, chicken stock, thyme, salt, pepper, and bay leaf. Cover and cook on LOW 8 hours or until vegetables are tender.

Step 3

Melt butter in a small skillet over medium. Add breadcrumbs; cook 3 minutes or until browned, stirring frequently. Remove pan from heat; stir in cheese. Stir half of breadcrumb mixture into cassoulet in slow cooker; sprinkle remaining breadcrumb mixture and parsley evenly over each serving.

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Ratings & Reviews

wonderful for a cold night!

PatriciaH6911
November 20, 2016
Just received my new CL and tried this recipe today.  It is called warm and cozy and it is just that!  Made just as directed, didn't change a thing.  Will definitely be on our winter rotation list!