Friday, November 12, 2010

White Bean Cassoulet in the Slow Cooker

Cassoulet is a hearty, slow-cooked bean stew hailing from the south of France. It typically contains pork sausage, goose or duck. The meat here has been replaced with Tofurkey Italian sausage. Cassoulet was named after its cooking vessel, the cassole, a deep, rounded earthenware pot and dates back to the 14th century.

Difficulty Level: Facile (Easy)

What you need:
  • 1 tbsp. virgin olive oil
  • 1 1/2 cups leeks, chopped
  • 2-3 cloves garlic, minced
  • 1 large celery stalk, chopped
  • 2 cups cannellini beans
  • 1 14.5 oz. can diced tomatoes
  • 1 link Tofurkey sausage, chopped
  • 2 tsp. fresh thyme
  • 2 bay leaves
  • 2 tbsp. toasted breadcrumbs
  • salt, pepper, to taste
What to do:
  1. Turn slow-cooker on high setting. Heat oil, leeks and garlic. Cook for 5 minutes. Add celery and cook for another 5 minutes.
  2. Switch setting to low and add the rest of the ingredients, stirring to combine. Let cook for 5-6 hours.  Serves 2-4 Bon Appetit!


  1. Aimee,

    I love your idea of using the slow cooker for the cassoulet. Brilliant! I will be using that soon. ;-)

    enjoy your weekend,

  2. Merci Ali.
    We really like it.