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Rosemary and Olive Cassoulet

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“One of the perfect dishes for Meatless Mondays.”
READY IN:
5hrs 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the beans in a crock pot and cover with water. Cover and soak overnight.
  2. Drain and rinse the beans and return them to the crock pot.
  3. Add the water, broth, bay leaves, garlic and pepper, stirring well.
  4. Set the crock pot to high and cook for 4-5 hours.
  5. 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.

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