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White Bean Cassoulet for the Slow Cooker

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“This dish has a lovely scent of thyme and a robust stew like consistency. Uses a 5 qt slower cooker. It comes from an old issue of Cooking Light Magazine”
READY IN:
8hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a large nonstick skillet over medium heat. Add chopped onion, carrot slices, parsnip slices and garlic. Cover and cook 5 minutes; stirring occasionally.
  2. Place cooked mixture into the slow cooker. Add beans and next 6 ingredients (through Bay leaf). Cover and cook on LOW 8 hours or until vegetables are tender. Remove Bay leaf.
  3. Sauté sausage until browned. Drain off fat.
  4. Combine breadcrumbs, parmesan cheese and melted butter in a small bowl; toss with a fork until moist. Stir breadcrumb mixture and cooked sausage into bean mixture; sprinkle with parsley.

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