Sunday, March 20, 2011

Crockpot Cooking FTW!

A cassoulet is generally a bean dish that's full of meat and baked in an oven all day.  This recipe is a very nice, vegetarian, slow cooker recipe.  You do need to exercise caution with your slow cooker when making some bean dishes.  Particularly those with kidney beans.  Kidney beans must boil or the beans will be underdone and toxic.  These beans were very well done and we all survived.  This recipe was submitted by "Liz" to

Vegetarian Cassoulet
Yield 8 servings
2 T olive oil
1 onion
2 carrots, peeled and diced
1 pound dry navy beans, soaked overnight
4 C mushroom broth
1 cube vegetable bullion
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

1. Heat a small amount of oil in a skillet over medium heat.  Cook and stir onion and carrots in oil until tender.
2. In a slow cooker, combine beans, carrots and onion, mushroom broth, bullion, 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.
3. Stir in potato, and continue cooking for 1 hour.  Remove herbs before serving.
Liz says, "If you are home while this recipe is cooking, give the beans a stir every couple of hours."

My substitutions/additions:
I didn't change much on this one, but I did use vegetable stock instead of mushroom and Better than Bullion mushroom base instead of the bullion cube.

Review: Fan-freakin-tastic.  I loved this recipe.  I could do without the bay leaf because I don't like it, but otherwise, this is perfect.  It's great the second day, too.  The boys and the man liked it too!  Keeper!

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