12 Vegan Slow Cooker Recipes That Are Surprisingly Satisfying

Slow cookers help save time on busy days when you need a meal ready by dinner. These vegan recipes use basic ingredients to create filling dishes like stews and chilis. You can prepare most of them with minimal prep in the morning. The list includes options that work for weeknight meals or weekend batch cooking. Each one aims to deliver good flavor without extra steps.

Helpful Tips Before You Start

A few adjustments keep vegan slow cooker meals hearty and full of flavor.

Layer Tougher Vegetables First

Root vegetables and dense items like potatoes or carrots go on the bottom. They cook evenly and hold their texture through long hours.

Watch the Liquid Amount

Vegan dishes release more moisture than meat based ones. Start with less broth than the recipe suggests and add more only if needed near the end.

Add Umami Early

Stir in ingredients like tomato paste, soy sauce, or nutritional yeast at the beginning. These build satisfying depth without any animal products.

Save Delicate Greens for the End

Leafy greens and fresh herbs lose color and nutrients if cooked too long. Stir them in during the final 20 to 30 minutes.

Hearty Vegan Lentil Stew with Root Vegetables

This stew combines lentils with carrots, potatoes, and parsnips for a filling bowl that holds up well on cold days. It works best when you want a hands-off meal that still feels like real food rather than a light soup.

The lentils soften and thicken the broth while the root vegetables keep a gentle bite. Simple herbs give it a savory base without overpowering the natural sweetness of the vegetables.

Hearty Vegan Lentil Stew with Root Vegetables

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 cup dried green lentils, rinsed
• 2 carrots, peeled and sliced
• 2 medium potatoes, diced
• 1 parsnip, peeled and chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley, chopped, for serving

Instructions

 

• Place the lentils, carrots, potatoes, parsnip, onion, and garlic into the slow cooker.
• Add the vegetable broth, tomato paste, thyme, bay leaf, salt, and pepper. Stir until the tomato paste is mostly dissolved.
• Cover and cook on low for 7 hours or on high for 3.5 hours until the lentils are tender and the vegetables are soft.
• Remove the bay leaf. Taste and adjust salt or pepper if needed.
• Ladle into bowls and top with fresh parsley before serving.

Notes

Mash a few potato pieces against the side of the pot right before serving to make the stew thicker. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Skip the parsley if you do not have it on hand.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Smoky Three-Bean Chili with Sweet Potatoes

This chili brings together three kinds of beans and chunks of sweet potato in a slow cooker for a filling vegan meal. The sweet potatoes soften during cooking and balance the smoky spices, creating a thick stew that works well on busy weeknights or for weekend meal prep. It delivers steady warmth without being overly heavy.

The dish keeps its texture hearty thanks to the beans and potato pieces, while the smoked paprika and fire-roasted tomatoes give it a steady depth. Serve it with simple toppings so everyone can adjust the brightness and creaminess at the table.

Smoky Three-Bean Chili with Sweet Potatoes

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14 oz) fire-roasted diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for serving

Instructions

 

• Add the diced onion, minced garlic, and diced red bell pepper to the slow cooker.
• Stir in the cubed sweet potatoes, drained kidney beans, black beans, and pinto beans.
• Pour the fire-roasted tomatoes and vegetable broth over the mixture.
• Sprinkle in the chili powder, smoked paprika, cumin, salt, and black pepper. Stir everything until evenly combined.
• Cover and cook on low for 6 to 7 hours, until the sweet potatoes are tender.
• Taste and adjust salt or pepper if needed. Serve hot with fresh cilantro and lime wedges on the side.

Notes

If the chili thickens too much during cooking, stir in an extra splash of broth right before serving. The sweet potatoes release some natural sugars, so taste before adding more salt. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a little water to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Thai Coconut Chickpea Curry

This slow cooker curry combines tender chickpeas with creamy coconut milk and Thai red curry paste. It creates a hearty meal that feels rich without much effort. The vegetables soften just enough to soak up the flavors while the chickpeas stay satisfyingly firm.

It works well for weeknight dinners when you want something warm and filling. The finished dish has a balanced mix of spice, sweetness from the coconut, and a touch of brightness from lime.

Thai Coconut Chickpea Curry

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 (14 oz) can full-fat coconut milk
• 3 tablespoons red curry paste
• 1 yellow onion, diced
• 1 red bell pepper, sliced
• 2 carrots, peeled and sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 cup vegetable broth
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro and chopped peanuts for serving

Instructions

 

• Place the diced onion, sliced bell pepper, sliced carrots, minced garlic, and grated ginger in the slow cooker.
• Add the chickpeas, coconut milk, red curry paste, and vegetable broth. Stir until the curry paste is evenly mixed in.
• Cover and cook on low for 6 hours or on high for 3 hours until the vegetables are tender.
• Stir in the lime juice and season with salt and pepper to taste.
• Spoon the curry into bowls and top with fresh cilantro and chopped peanuts before serving.

Notes

Taste the curry paste before adding the full amount if you prefer milder heat. Leftovers keep well in the fridge for up to four days and reheat smoothly with a splash of broth to loosen the sauce. Skip the peanuts if you need a nut-free version and serve over rice or quinoa instead.

Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board

Italian Minestrone Soup with White Beans and Kale

This soup turns simple pantry staples into a filling bowl that feels both familiar and fresh. White beans bring a soft bite while kale adds color and a slight chew that holds up well after hours in the slow cooker. The tomato broth stays light yet savory, making it easy to enjoy on its own or with a slice of bread.

It works well for weeknight dinners or weekend meal prep because everything goes into one pot with little hands-on time. The result is a balanced mix of tender vegetables, creamy beans, and greens that tastes even better the next day.

Italian Minestrone Soup with White Beans and Kale

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 4 cups vegetable broth
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chopped kale
• 1/2 cup dry small pasta such as ditalini or elbow

Instructions

 

• Place the onion, carrots, celery, garlic, cannellini beans, diced tomatoes, vegetable broth, Italian seasoning, salt, and black pepper into the slow cooker and stir to combine.
• Cover and cook on low for 6 hours until the vegetables are tender.
• Stir in the kale and dry pasta, then cover and cook for 30 more minutes on low until the pasta is cooked through and the kale has wilted.

Notes

Add the kale and pasta only at the end so the greens stay bright and the pasta does not turn too soft. If you prefer a thicker soup, mash a few beans against the side of the pot before serving. Leftovers keep in the refrigerator for up to four days and reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Cutting Board, Knife

Creamy Mushroom Stroganoff with Wide Noodles

This vegan stroganoff lets mushrooms do the heavy lifting in the slow cooker. They release their juices and soak up a savory broth that turns into a thick, creamy sauce by the end of cooking. Wide noodles catch every spoonful for a hearty bowl that feels both familiar and fresh.

The dish works well on weeknights when you want something warm and filling without much hands-on time. Earthy mushrooms, a touch of smoke from paprika, and a silky finish from coconut milk give it a balanced flavor and velvety texture.

Creamy Mushroom Stroganoff with Wide Noodles

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Pot
• Whisk
• Knife

Ingredients

  

• 1 pound cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 1/2 cups vegetable broth
• 2 tablespoons all-purpose flour
• 1 tablespoon vegan Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 cup full-fat coconut milk
• 8 ounces wide egg-free noodles
• Salt and black pepper to taste
• Fresh parsley, chopped (for serving)

Instructions

 

• Add the sliced mushrooms, diced onion, and minced garlic directly to the slow cooker insert.
• In a small bowl, whisk the vegetable broth and flour together until smooth. Pour the mixture over the mushrooms and stir once.
• Stir in the vegan Worcestershire sauce, smoked paprika, and thyme until everything is evenly combined.
• Cover and cook on low until the mushrooms are very tender and the sauce has thickened.
• While the sauce finishes, cook the wide egg-free noodles in a large pot of salted water according to the package directions. Drain and set aside.
• Stir the coconut milk into the slow cooker. Taste and adjust with salt and black pepper.
• Divide the noodles among bowls and spoon the mushroom sauce on top. Finish each serving with a sprinkle of chopped parsley.

Notes

Stir the coconut milk in only after the mushrooms are fully tender so the sauce stays smooth. If it thickens too much on standing, add a splash of broth when reheating. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little extra liquid to loosen the sauce.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Whisk, Knife

Spicy Ethiopian Lentil Wat

This lentil wat turns simple pantry staples into a thick, spiced stew that simmers hands-free in the slow cooker. The berbere seasoning gives it steady heat that builds without overwhelming the earthy lentils and tomato base.

It works well for weeknight dinners or weekend meal prep when you want something warming and filling. The finished dish has a hearty texture that holds up well over rice or flatbread.

Spicy Ethiopian Lentil Wat

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Course Main Course

Cuisine Ethiopian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 1/2 cups dried brown lentils, rinsed
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tablespoons berbere spice blend
• 1 can (15 oz) crushed tomatoes
• 3 1/2 cups vegetable broth
• 1/2 teaspoon salt
• Fresh cilantro, chopped, for serving

Instructions

 

• Place the diced onion, minced garlic, rinsed lentils, berbere spice blend, crushed tomatoes, vegetable broth, and salt directly into the slow cooker.
• Stir everything together until the spices and tomatoes are evenly distributed through the liquid.
• Cover and cook on low for 7 hours or on high for 3 1/2 to 4 hours, until the lentils are soft and the stew has thickened.
• Taste and add a pinch more salt if needed.
• Ladle into bowls and top each serving with a sprinkle of chopped cilantro.

Notes

If the stew thickens too much after cooking, stir in a splash of broth or water to loosen it before serving. Leftovers keep well in the fridge for four days and reheat smoothly on the stovetop with a little extra liquid. For milder heat, start with one tablespoon of berbere and add more at the end once you taste it.

Course: Main Course
Cuisine: Ethiopian
Equipment: Slow Cooker, Knife, Cutting Board

Moroccan Chickpea Tagine with Apricots and Couscous

This slow cooker tagine brings together chickpeas, sweet dried apricots, and warm spices for a hearty vegan meal. It works well on busy weeknights when you want something filling without much hands-on time. The result is a balanced mix of savory, sweet, and gently spiced flavors with a thick, stew-like texture.

The dish pairs nicely with fluffy couscous to soak up the sauce. It makes a reliable option for meal prep or casual dinners with friends.

Moroccan Chickpea Tagine with Apricots and Couscous

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Slow Cooker
• Small Pot
• Knife

Ingredients

  

• 2 cans chickpeas, drained and rinsed
• 1 cup dried apricots, chopped
• 1 large onion, diced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup couscous
• 1 1/2 cups water
• 2 tablespoons chopped fresh parsley
• 2 tablespoons sliced almonds

Instructions

 

• Add the chickpeas, apricots, onion, carrots, garlic, diced tomatoes, vegetable broth, cumin, cinnamon, ginger, turmeric, salt, and black pepper to the slow cooker.
• Stir everything together until the spices are evenly distributed.
• Cover and cook on low for 6 hours or on high for 3 hours until the carrots are tender.
• About 10 minutes before serving, bring the water to a boil in a small pot. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
• Spoon the tagine over the couscous. Top each serving with parsley and sliced almonds.

Notes

If the tagine seems too thick after cooking, stir in a splash of extra broth to loosen it. For a brighter finish, add a squeeze of lemon juice right before serving. Leftovers keep well in the fridge for up to three days and reheat easily on the stovetop with a little water. You can swap the almonds for toasted pumpkin seeds if you need a nut-free option.

Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Small Pot, Knife

BBQ Pulled Jackfruit Sandwiches with Slaw

This recipe turns canned jackfruit into a tender, smoky filling that works well for busy weeknights or casual weekend meals. The slow cooker does most of the work, letting the BBQ sauce soak into the fruit while the onions soften. Crunchy slaw adds freshness and texture that balances the sweet and savory notes of the pulled jackfruit.

BBQ Pulled Jackfruit Sandwiches with Slaw

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Forks

Ingredients

  

• 2 (20-ounce) cans young green jackfruit in water, drained and rinsed
• 1 medium yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup vegan BBQ sauce, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded green cabbage
• 1 large carrot, shredded
• 2 tablespoons vegan mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• 4 whole wheat sandwich buns

Instructions

 

• Add the drained jackfruit, sliced onion, minced garlic, smoked paprika, cumin, salt, pepper, and 3/4 cup of the BBQ sauce to the slow cooker. Stir gently to coat the jackfruit evenly.
• Cover and cook on low for 6 hours or on high for 3 hours until the jackfruit is very soft.
• Use two forks to shred the jackfruit directly in the slow cooker. Stir in the remaining 1/4 cup BBQ sauce and let it warm for 10 more minutes.
• While the jackfruit finishes, combine the shredded cabbage, shredded carrot, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper in a mixing bowl. Toss until the vegetables are lightly coated.
• Spoon the pulled jackfruit onto the bottom halves of the sandwich buns. Top each with a generous scoop of slaw and close with the bun tops.

Notes

Shred the jackfruit while it is still warm for the best texture. If the filling seems dry after cooking, stir in an extra spoonful of BBQ sauce before serving. Leftovers keep well in the refrigerator for three days and reheat easily in a skillet over medium heat with a splash of water to loosen the sauce.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Forks

Butternut Squash and Sage Risotto

This slow cooker risotto combines sweet butternut squash with earthy sage for a creamy, comforting dish that feels special without constant stirring. It works well for cool evenings when you want a hands-off meal that still delivers big flavor. The texture stays rich and velvety while the squash softens into tender bites.

The sage adds a savory herbal note that balances the natural sweetness of the squash. Serve it as a satisfying main course that comes together with basic pantry staples and minimal active time.

Butternut Squash and Sage Risotto

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Skillet
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups arborio rice
• 4 cups vegetable broth
• 3 cups butternut squash, peeled and cubed
• 2 tablespoons fresh sage, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onion softens.
• Transfer the onion mixture to the slow cooker. Add the arborio rice, vegetable broth, butternut squash, sage, salt, and black pepper.
• Stir everything together, cover, and cook on low for 2 1/2 to 3 hours. Stir once halfway through if possible.
• Check the rice near the end of cooking. It should be creamy and the squash should be fork-tender. Turn off the slow cooker and let it sit for 5 minutes before serving.

Notes

Stir once during cooking to help the rice release starch and stay creamy. If the mixture looks too thick near the end, add a splash of warm broth. Leftovers reheat well with a little extra broth to loosen the texture. Fresh sage gives the best flavor here, but dried sage can be swapped in at half the amount if needed.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Knife

Red Curry Tofu and Vegetable Stew

This red curry tofu and vegetable stew turns simple ingredients into a creamy, spiced meal with almost no effort. The slow cooker handles everything, making it ideal for weeknights or meal prep when you want something warm and filling.

The dish combines tender vegetables and firm tofu in a rich coconut broth. It delivers bold Thai flavors with a balanced mix of savory, slightly sweet, and fresh notes.

Red Curry Tofu and Vegetable Stew

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 (14-ounce) package firm tofu, pressed and cut into cubes
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 1 red bell pepper, sliced
• 3 tablespoons red curry paste
• 1 (14-ounce) can coconut milk
• 1 cup vegetable broth
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons tamari
• Juice of 1 lime
• Fresh basil leaves for garnish
• Cooked jasmine rice for serving

Instructions

 

• Place the onion, carrots, bell pepper, garlic, and ginger in the slow cooker.
• Add the red curry paste, coconut milk, vegetable broth, and tamari. Stir until the curry paste is fully mixed in.
• Gently fold in the tofu cubes so they are coated with the sauce.
• Cover and cook on low for 6 hours until the vegetables are soft.
• Stir in the lime juice right before serving.
• Spoon the stew over cooked jasmine rice and top with fresh basil leaves.

Notes

Stir the stew very gently at the end of cooking to keep the tofu pieces intact. If you prefer a thicker broth, remove the lid for the last 30 minutes. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board

Mexican Quinoa and Pinto Bean Casserole

This slow cooker casserole brings together quinoa and pinto beans with classic Mexican spices for a filling meal. It works well on busy weeknights when you want something hearty without much hands-on work. The result is a warm dish with tender grains, soft beans, and a lightly spiced tomato base.

It pairs nicely with fresh toppings that add brightness and creaminess to each bowl. The recipe stays entirely plant-based and comes together with pantry staples.

Mexican Quinoa and Pinto Bean Casserole

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1 cup uncooked quinoa, rinsed
• 2 (15-ounce) cans pinto beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes with green chilies
• 1 cup frozen corn kernels
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• Fresh cilantro, chopped, for serving
• Lime wedges, for serving
• Sliced avocado, for serving

Instructions

 

• Add the rinsed quinoa, pinto beans, diced tomatoes with green chilies, corn, onion, garlic, and bell pepper to the slow cooker.
• Pour in the vegetable broth and stir in the chili powder, cumin, and salt until everything is evenly combined.
• Cover and cook on low until the quinoa has absorbed most of the liquid and is tender.
• Stir the mixture once more, then divide into bowls.
• Top each serving with chopped cilantro, a squeeze of lime, and avocado slices.

Notes

Stir the casserole well before serving so the quinoa and beans stay evenly distributed. Leftovers keep in the fridge for three days and reheat smoothly with a splash of broth to loosen the texture. If you prefer milder heat, use plain diced tomatoes instead of the version with green chilies.

Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl

French-Style White Bean Cassoulet

This French-style white bean cassoulet offers a hearty plant-based take on a classic comfort dish. It works well for chilly evenings when you want a filling meal that requires little active time.

The result is a rich, savory stew with tender beans, earthy mushrooms, and aromatic herbs in a light tomato broth. The slow cooking brings out deep flavors while keeping the texture satisfying and thick.

French-Style White Bean Cassoulet

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1 pound dried white beans, soaked overnight and drained
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 8 ounces cremini mushrooms, quartered
• 4 garlic cloves, minced
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Add the soaked white beans, diced onion, sliced carrots, chopped celery, quartered mushrooms, minced garlic, diced tomatoes, vegetable broth, tomato paste, dried thyme, dried rosemary, and bay leaves to the slow cooker.
• Stir the mixture well so the tomato paste and herbs are evenly distributed throughout the ingredients.
• Cover the slow cooker and cook on low for 8 hours, until the beans are soft and the vegetables have melded into a thick stew.
• Remove the bay leaves, then stir in the salt and black pepper. Taste and adjust seasoning if needed.
• Ladle the cassoulet into bowls and sprinkle with the chopped fresh parsley before serving.

Notes

Soak the beans the night before to ensure they cook evenly without extra liquid adjustments. For a thicker texture, gently mash a cup of the beans against the side of the pot before serving. Leftovers keep well in the fridge for three days and reheat nicely on the stovetop with a splash of broth to loosen the consistency.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Cutting Board, Knife