This delicious cassoulet is perfect for your slow cooker, and an easy meal to assemble when you’re short on time in the morning. You can make this a vegan option, or add organic sausage as pictured here. The resulting dish at the end of the day is aromatic and delicious.
Ingredients
(all organic, please)
1 large yellow sweet onion
1 cup baby carrots, cut in half
3 garlic cloves, minced
3 cups Great Northern or Canneloni beans
(I recommend pre-cooking; if you use canned please use Eden brand to avoid BPA toxin lining the can)
1 cup baby organic tomatoes, sliced in half
1/2 cup vegetable stock
1/4 cup apple cider vinegar
1 inch wide piece of kombu (a seaweed that’s found dried in the Asian section of your market)
himalayan sea salt
ground pepper
*optional- add 3 sliced organic turkey sausages
Add all ingredients to the slow cooker.. and wait 8 hours until ready.
I served this dish with millet on the side.
Do you have cooling directions for those of us that do not have slow cookers?
Kathleen, you can use a Dutch Oven, stove top, on simmer for about 3-4 hours. Check for tenderness and melding flavors. Good luck, let us know how you do.
Holli,
Loved this !! Can’t wait to make it..
jackie
We added escarole and did not use tomatoes over Thanksgiving. You can also add kale or spinach for a richer taste.
I’m so glad you loved it!
xo
Can black beans be used as a substitution?
I haven’t tried that, but I would say yes. It’ll be a little bit stronger in flavor, but sounds good to me!
Have fun Paula!