Slow-Cooked White Bean Cassoulet

The longer you cook this cassoulet, the creamier and richer it gets.

Serves: 8Hands-on: 15 minutesTotal: 16 hours 15 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 1 lb. dried cannellini beans, soaked overnight in water to cover and drained
  • 1 tsp. canola oil
  • 2 medium parsnips, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 medium leeks, white and light green parts only, sliced
  • ½ tsp. ground fennel
  • 1 tsp. crushed rosemary
  • 1 tsp. dried parsley
  • ⅛ tsp. ground cloves
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 2 cups vegetable stock

Directions

  • Place the beans in a 4-quart slow cooker.
  • Heat the oil in a nonstick skillet over medium heat. Add the parsnip, carrots, celery, and leeks. Sauté for 1 minute, just until the color of the vegetables brightens. Add to the slow cooker along with the spices. Add the stock and stir.
  • Cook on low for 8 hours.