White Bean Cassoulet
This is a vegan, slow cooker version of the classic French dish cassoulet, a bean and meat stew traditionally cooked in a clay pot for hours.
Serves: 8Hands-on: 15 minutesTotal: 16 hours 15 minutesDifficulty: Easy
- 1 lb. dried cannellini beans
- 2 large leeks (white and pale green parts only)
- 1 tsp. canola oil
- 1 cup crushed tomatoes
- 2 cups vegetable broth
- 1⁄2 tsp. ground fennel
- 1 tsp. fresh rosemary
- 1⁄8 tsp. ground cloves
- 1⁄4 tsp. kosher salt
- 1⁄4 tsp. freshly ground black pepper
- The night before making the soup, place the beans in a 4 to 5-quart slow cooker. Fill with water to 1 inch below the top of the insert. Soak overnight.
- Drain the beans and return them to the slow cooker.
- Slice only the white and pale green parts of the leek into 1⁄4-inch rounds. Cut the rounds in half.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the leeks. Sauté for 1 minute until the leeks begin to wilt. Add leeks to the slow cooker. Stir in tomatoes, broth, fennel, rosemary, cloves, salt, and pepper.
- Cook on low for 8 hours.