Rosemary and Olive Cassoulet

Name: Rosemary and Olive Cassoulet
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 4-6 serving(s)
Ingredients: 2 cups great northern beans or 2 cups lima beans; 4 cups water, plus more for soaking; 1/2 tablespoon reduced-sodium vegetable broth; 2 bay leaves; 2 medium garlic cloves, minced; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon extra virgin olive oil; 1/3 cup kalamata olive, pitted drained; 4 rosemary sprigs

Submitted by Broke Guy

"One of the perfect dishes for Meatless Mondays."

Download

Ready In:: 5hrs 15mins
Ingredients:: 9
Serves:: 4-6

ingredients

2 2 cups great northern beans or 2 cups lima beans
4 cups water, plus more for soaking
¹⁄₂ tablespoon reduced-sodium vegetable broth
2 bay leaves
2 medium garlic cloves, minced
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₂ teaspoon extra virgin olive oil
¹⁄₃ cup kalamata olive, pitted drained
4 rosemary sprigs

directions

Place the beans in a crock pot and cover with water. Cover and soak overnight.
Drain and rinse the beans and return them to the crock pot.
Add the water, broth, bay leaves, garlic and pepper, stirring well.
Set the crock pot to high and cook for 4-5 hours.
Drizzle the olive oil onto the beans and top with the olives and rosemary. Replace the lid on the crock pot and set aside for 20 to 30 minutes to allow the flavors to mingle. Stir well and serve.