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Crock Pot Vegan Bean Cassoulet

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“This recipe is adapted from magpie diner's Vegan Bean Cassoulet, created as a crock pot recipe for the French Love Affair Challenge in ZWT8. All of magpie diner's lovely flavors come through here, but in a 'fix it in the morning and forget it 'til the evening' meal!”
6hrs 15mins

Ingredients Nutrition


  1. Slice the onions, about 1/4" thick. Chop the carrots, celery, and potatoes into 1/2" pieces. Slice the garlic.
  2. Put the onions, carrots, celery, potatoes, garlic and beans into the crock pot and stir to combine. Add herbes de provence, salt, pepper, and bay leaf and stir again.
  3. Pour tomatoes (undrained) and broth over the veggies in the pot.
  4. To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled. Sprinkle half of the bread crumbs on top of the crock pot mixture.
  5. Cover and cook on low heat 6-8 hours.
  6. Just before serving, saute remaining bread crumbs in a dry skillet until lightly toasted. Stir the cassoulet, then top with the toasted bread crumbs.

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