Great Northern Bean And Veggie Sausage Cassoulet
Ingredients
- 4 Medium carrots sliced (1½ cups)
- 1 large onion finely chopped (1 cup)
- 3 cans 15.5 oz each great northern beans, drained, rinsed
- ¾ cup dry white wine or vegetable broth
- ¼ cup chopped dry-pack sun-dried tomatoes
- 2 teaspoons dried minced garlic
- 1 teaspoon dried thyme leaves
- 1 dried bay leaf
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 package 14 oz frozen Italian-style soy-protein sausages with sun-dried tomatoes and basil, each cut into 3 pieces
- 1 can diced tomatoes undrained
- 2 tablespoons finely chopped fresh Italian flat-leaf parsley
- 1 tablespoon finely chopped fresh thyme leaves
Instructions
- Spray 3- to 4-quart slow cooker with cooking spray.
- In slow cooker, gently mix carrots, onion, beans, wine, sun-dried tomatoes, garlic, dried thyme, bay leaf, salt and pepper.
- Arrange soy-protein sausage pieces on top of beans.
- Pour diced tomatoes over top.
- Cover; cook on Low heat setting 7½ hours to 8½ hours or 3½ hours to 4½ hours on High heat setting.
- Just before serving, remove and discard bay leaf.
- Sprinkle with parsley and fresh thyme.
Nutrition values
Calories: 580 kcal