Slow cooker vegetarian cassoulet

    (56)
    9 hours 20 min

    Haricot beans are slow cooked with vegetables and fresh herbs including parsley, rosemary and lemon thyme.


    1 person made this

    Ingredients
    Serves: 8 

    • 2 tablespoons olive oil
    • 1 onion
    • 2 carrots, peeled and diced
    • 450g dry haricot beans, soaked overnight
    • 1L mushroom stock
    • 1 vegetable stock cube
    • 1 bay leaf
    • 4 sprigs fresh parsley
    • 1 sprig fresh rosemary
    • 1 sprig fresh lemon thyme, chopped
    • 1 sprig fresh savory
    • 1 large potato, peeled and cubed

    Method
    Prep:20min  ›  Cook:9hr  ›  Ready in:9hr20min 

    1. Heat a small amount of oil in a pan over medium heat. Cook and stir onion and carrots in oil until tender.
    2. In a slow cooker, combine beans, carrots and onion, mushroom stock, vegetable stock cube and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme and savory; add to the pot. Cook on Low for 8 hours.
    3. Stir in potato, and continue cooking for 1 hour. Remove herbs before serving.

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    Reviews & ratings
    Average global rating:
    (56)

    Reviews in English (42)

    by
    189

    This was absolutely delicious. I made mushroom broth in my crockpot the night prior to assembling this recipe, using 1/2 lb sliced mushrooms, 1/2 white onion, chopped and 4 cups of water. I actually reserved some of the mushrooms and added them to the ingredients. I wanted a lot more veggies in this stew, so I doubled the carrots and potatoes and added some celery. I used a "chicken seasonings blend" of fresh rosemary, thyme and sage from the supermarket as a shortcut, and that worked out great! This recipe is really adaptable to however you want to make it, but it's just as delicious precisely as written.  -  10 Jan 2005  (Review from Allrecipes US | Canada)

    by
    79

    This was really good the only thing I might do different next time is used canned beans rather than dry. It was like soup when I started but by the time the beans had cooked the liquid was almost gone, what was left was kinda slimmy. It's still very good, I love the flavor. Next time i will cook on the stove, used canned beans added the potatoes at the same time and only cook til potatoes are done, then it should be more like a soup. I might play around w/ dried spices also cause the fresh ones are to expensive and I usually only end up using a tiny bit then they go bad so its a waste of money.  -  20 Dec 2007  (Review from Allrecipes US | Canada)

    by
    55

    this is a great recipe. I made one change to make it fat free. simmer onion and carrots in a small amount of water or vegetable broth this omits the oil.  -  24 Apr 2006  (Review from Allrecipes US | Canada)

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