CROCK POT VEGAN BEAN CASSOULET
This recipe is adapted from magpie diner's recipe #373286, created as a crock pot recipe for the French Love Affair Challenge in ZWT8. All of magpie diner's lovely flavors come through here, but in a 'fix it in the morning and forget it 'til the evening' meal!
Provided by loof751
Categories One Dish Meal
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Slice the onions, about 1/4" thick. Chop the carrots, celery, and potatoes into 1/2" pieces. Slice the garlic.
- Put the onions, carrots, celery, potatoes, garlic and beans into the crock pot and stir to combine. Add herbes de provence, salt, pepper, and bay leaf and stir again.
- Pour tomatoes (undrained) and broth over the veggies in the pot.
- To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled. Sprinkle half of the bread crumbs on top of the crock pot mixture.
- Cover and cook on low heat 6-8 hours.
- Just before serving, saute remaining bread crumbs in a dry skillet until lightly toasted. Stir the cassoulet, then top with the toasted bread crumbs.
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Nazmul Islam joy
[email protected]I don't recommend this recipe.
April McCoy
[email protected]This recipe was a disappointment.
Kat Guerrero (SendMeARaven)
[email protected]I wouldn't make this again.
Mahamudul Shihab
[email protected]Bland and boring.
Krasimir Hristov
[email protected]Not my favorite.
Md Soam
[email protected]Meh.
Okolie Dennis
[email protected]This recipe is a keeper!
Mikenna Impey
[email protected]I'll definitely be making this again!
Attaullah Afridi
[email protected]Delicious and easy to make!
Guadalupe Garcia
[email protected]This was a great recipe! The cassoulet was hearty and flavorful, and it was a great way to use up some leftover vegetables. I also liked that it was a one-pot dish, which made cleanup a breeze.
Mostafa Ellithy
[email protected]I found this recipe to be a bit too time-consuming. I ended up using canned beans instead of dried beans, which cut down on the cooking time significantly. The cassoulet was still delicious, but I think I'll stick to using canned beans in the future.
MR: NESAR
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and herbs, and it turned out much better. I also used a mix of beans and lentils, which gave the cassoulet a nice texture.
Jn Daniel
[email protected]I've made this recipe several times and it's always a winner! The cassoulet is hearty and flavorful, and it's a great way to use up leftover beans. I like to add a bit of smoked paprika to the sauce for extra flavor.
Swat 1234
[email protected]This was a delicious and easy recipe! I used a mix of canned and dried beans, and it turned out great. The sauce was rich and flavorful, and the beans were tender and creamy. I served it with a side of rice and it was a perfect meal.
Nicolas Elias
[email protected]I'm not vegan, but I love this recipe! The cassoulet is hearty and flavorful, and it's a great way to get your daily dose of vegetables. I've made it several times and it's always a hit with my family and friends.
Nipayon Chakma
[email protected]This recipe was easy to follow and the cassoulet turned out great! I used a mix of beans and lentils, and added some extra vegetables like carrots and celery. It was a delicious and satisfying meal.
Bright Nkrumah
[email protected]I followed the recipe exactly and it turned out perfectly! The cassoulet was hearty and delicious, and it was even better the next day. I served it with a side of crusty bread and a green salad.
Ryan Gainer
[email protected]This vegan cassoulet was a hit! The beans were tender and flavorful, and the sauce was rich and savory. I loved the addition of the vegetables, which added a nice crunch and sweetness to the dish. I will definitely be making this again!