Vegetarian Cassoulet

icandoit
icandoit Posts: 4,163 Member
edited September 18 in Recipes
White beans slow cooked with vegetables and fresh herbs--parsley, rosemary, lemon thyme, and savory.


Prep Time: 20 Minutes
Cook Time: 9 Hours
Ready In: 9 Hours 20 Minutes
Yields: 8 servings
INGREDIENTS
2 tablespoons olive oil
1 onion
2 carrots, peeled and diced
1 pound dry navy beans, soaked overnight
4 cups mushroom broth
1 cube vegetable bouillon
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

DIRECTIONS
Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.
In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours.
Stir in potato, and continue cooking for 1 hour. Remove herbs before serving.
NUTRITION INFORMATION
Servings Per Recipe: 8

Amount Per Serving

Calories: 279

Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 141mg
Total Carbs: 47.4g
Dietary Fiber: 16.2g
Protein: 15.3g

Replies

  • icandoit
    icandoit Posts: 4,163 Member
    White beans slow cooked with vegetables and fresh herbs--parsley, rosemary, lemon thyme, and savory.


    Prep Time: 20 Minutes
    Cook Time: 9 Hours
    Ready In: 9 Hours 20 Minutes
    Yields: 8 servings
    INGREDIENTS
    2 tablespoons olive oil
    1 onion
    2 carrots, peeled and diced
    1 pound dry navy beans, soaked overnight
    4 cups mushroom broth
    1 cube vegetable bouillon
    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

    DIRECTIONS
    Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.
    In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours.
    Stir in potato, and continue cooking for 1 hour. Remove herbs before serving.
    NUTRITION INFORMATION
    Servings Per Recipe: 8

    Amount Per Serving

    Calories: 279

    Total Fat: 4.3g
    Cholesterol: 0mg
    Sodium: 141mg
    Total Carbs: 47.4g
    Dietary Fiber: 16.2g
    Protein: 15.3g
This discussion has been closed.

Categories