Slow Cooker Cassoulet

5.0 (1 reviews)

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

• 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.

Makes 4-6 servings

*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.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind