White Bean Cassoulet for the Slow Cooker
Cozy up with a comforting bowl of White Bean Cassoulet for the Slow Cooker—an effortlessly hearty and flavorful one-pot meal perfect for busy weekdays or lazy weekends. This plant-based twist on a French classic combines tender cannellini or great northern beans, aromatic sautéed vegetables, and a medley of herbs and spices, all slow-cooked to perfection for deep, rich flavors. Smoky paprika and a hint of optional Parmesan rind elevate the dish, while a crunchy topping of panko breadcrumbs, fresh parsley, and bright lemon zest adds the perfect finishing touch. With minimal prep and maximum flavor, this slow-cooker cassoulet is a soul-warming vegetarian dinner that pairs beautifully with crusty bread for a rustic, satisfying meal.
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Recipe Information
Ingredients
- 1 pound dried white beans (such as cannellini or great northern beans)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 4 cups vegetable broth
- 1 15-ounce can crushed tomatoes
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 Parmesan rind (optional)
- 0.5 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
Instructions
Rinse the dried white beans thoroughly and soak them in water overnight, or for at least 8 hours. Drain and rinse the beans before cooking.
In a skillet over medium heat, heat the olive oil. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
Transfer the sautéed vegetables to the slow cooker. Add the soaked and drained white beans, vegetable broth, crushed tomatoes, thyme sprigs, bay leaf, smoked paprika, salt, black pepper, and Parmesan rind (if using). Stir to combine.
Cover the slow cooker and cook on low for 8 hours (or high for 4-5 hours), until the beans are tender and flavors are well-developed.
Before serving, remove the thyme sprigs, bay leaf, and Parmesan rind. Taste and adjust seasoning with additional salt and pepper if needed.
In a small bowl, combine the panko breadcrumbs, chopped parsley, and lemon zest. Sprinkle the mixture over each serving for added texture and brightness.
Serve the cassoulet warm with crusty bread on the side, if desired.
Nutrition Facts
Calories |
2498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 6369 mg | 277% | |
| Total Carbohydrate | 408.7 g | 149% | |
| Dietary Fiber | 98.4 g | 351% | |
| Total Sugars | 52.8 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1239 mg | 95% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 12163 mg | 259% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
