Great Northern Bean and Veggie Sausage Cassoulet
6 servings (11⁄2 cups each)
Equipment
Ingredients
- 3 carrots sliced (11⁄2 cups)
- 1 large onion finely chopped (1 cup)
- 3 cans 15.5 oz each great northern beans, drained, rinsed
- ¾ cup dry white wine or vegetable broth
- ¼ cup chopped dry-pack sun-dried tomatoes
- 2 teaspoons dried minced garlic
- 1 teaspoon dried thyme leaves
- 1 dried bay leaf
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 package Italian-style soy-protein sausages with sun-dried tomatoes & basil, each cut into 3 pieces 14 oz frozen
- 1 can organic diced tomatoes, undrained 14.5 oz
- 2 tablespoons finely chopped fresh Italianflat-leaf parsley
- 1 tablespoon finely chopped fresh thyme leaves
Instructions
- Spray 3- to 4-quart slow cooker with cooking spray.
- In cooker, gently mix carrots, onion, beans, wine, sun-dried tomatoes, garlic, dried thyme, bay leaf, salt and pepper.
- Arrange soy-protein sausage pieces on top of beans.
- Pour tomatoes over all.
- Cover; cook on Low heat setting 7 hours 30 minutes to 8 hours 30 minutes or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes.
- Just before serving, remove bay leaf.
- Sprinkle with parsley and fresh thyme.
Notes / Tips / Wine Advice:
Be sure to keep the soy-protein links frozen until ready to add to the cassoulet. They will thaw and cook without overcooking while the cassoulet cooks. If you have a veggie sausage that is not frozen, cut it into 1- to 2-inch chunks and add it during the last hour of cooking.
Nutritional Information
Calories: 580 kcal