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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