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Great Northern Bean and Veggie Sausage Cassoulet

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  • Prep 20 min
  • Total 7 hr 50 min
  • Servings 6
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Simmered all day in the slow cooker, this flavorful vegetarian stew makes a hearty dinner. You'll need only 20 minutes to get it cooking!
Created Sep 8, 2011
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Ingredients

  • 3 carrots, sliced (1 1/2 cups)
  • 1 large onion, finely chopped (1 cup)
  • 3 cans (15.5 oz each) great northern beans, drained, rinsed
  • 3/4 cup dry white wine or vegetable broth
  • 1/4 cup chopped dry-pack sun-dried tomatoes
  • 2 teaspoons dried minced garlic
  • 1 teaspoon dried thyme leaves
  • 1 dried bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (14 oz) frozen Italian-style soy-protein sausages with sun-dried tomatoes and basil, each cut into 3 pieces
  • 1 can (14 oz) diced tomatoes, undrained
  • 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
  • 1 tablespoon finely chopped fresh thyme leaves

Steps

  •  
    1
    Spray 3- to 4-quart slow cooker with cooking spray. In slow 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 top.
  •  
    2
    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.
  •  
    3
    Just before serving, remove bay leaf. Sprinkle with parsley and fresh thyme.

Nutrition Information

No nutrition information available for this recipe
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