Name: Slow Cooker Cassoulet
Prep time: 1 h 5 min
Cook time: 6 h
Total time: 7 h 5 min
Ingredients: 1 bay leaf; 4 sprigs parsley; 1 sprig rosemary; 1 sprig thyme, chopped; 1 sprig savory; 2 Tbsp. extra virgin olive oil; 1 white onion, diced; 2 large carrots, peeled and diced; 2 celery stalks, diced; 1 lb. button mushrooms, sliced; 1 lb. dry great northern beans, soaked overnight*; 2 garlic cloves, crushed; 4 cups vegetable broth; 1 vegetable bouillon cube; Salt and black pepper, to taste

Slow Cooker Cassoulet

5.0 from 1 vote

Course: Lunch, Dinner, MainCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

hour

minutes

Cooking time

hours

A hearty slow‑cooker cassoulet filled with tender white beans and aromatic herbs.

Cook Mode

Keep the screen of your device on

Ingredients

1 bay leaf
4 sprigs parsley
1 sprig rosemary
1 sprig thyme, chopped
1 sprig savory
2 Tbsp. extra virgin olive oil
1 white onion, diced
2 large carrots, peeled and diced
2 celery stalks, diced
1 lb. button mushrooms, sliced
1 lb. dry great northern beans, soaked overnight*
2 garlic cloves, crushed
4 cups vegetable broth
1 vegetable bouillon cube
Salt and black pepper, to taste

Directions

Wrap the bay leaf, parsley, rosemary, thyme, and savory in cheesecloth. Tie with twine.
Add all the ingredients, except the salt and pepper, to the slow cooker and cook on low for 6 hours. Remove the herb bundle before serving. Season with the salt and pepper.

Notes

*Note: To reduce cooking time for the beans, cover them with water and bring to a boil. Boil for 2 minutes. Cover and let stand for 1 hour before using.

Nutrition Facts

Calories: 500kcal