Thyme-Scented White Bean Cassoulet

Thyme-Scented White Bean Cassoulet

Time: 8 hrs 45 mins

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onions
• 1 1/2 cups diagonally sliced carrots (1/2-inch thick slices)
• 1 cup diagonally sliced parsnip (1/2-inch thick slices)
• 3 garlic cloves, minced
• 3 cups cooked great northern beans, drained
• 3/4 cup vegetable broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (28 ounce) can diced tomatoes, undrained
• 1 bay leaf
• 1/4 cup dry breadcrumbs
• 1/4 cup grated fresh parmesan cheese
• 2 tablespoons butter, melted
• 2 links frozen italian vegetarian sausages, thawed and chopped (Boca)
• 2 tablespoons chopped fresh parsley

Directions

• 1 Heat oil in a big nonstick skillet over medium heat.
• 2 Add in onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender.
• 3 Place parsnip mixture in a 5-quart slow cooker; add in beans and next 6 ingredients.
• 4 Cover and cook on LOW for 8 hours or until vegetables are tender; discard bay leaf.
• 5 Combine breadcrumbs, cheese, and butter in a small bowl; toss with a fork until crumbs are moist.
• 6 Stir breadcrumb mixture and sausage into bean mixture; sprinkle with parsley.