A cassoulet (or “bean pot stew” in French) is traditionally a baked casserole featuring tender, slow-cooked beans. This slow cooker version retains the richness of the original dish but doesn’t require you to be hovering around the oven for hours.
Makes 4 servings
1 cup dried lima beans or kidney beans
1 cup dried great Northern beans
1 cup dried garbanzo beans
4-1/2 cups water
1 lb baby carrots
1 onion, chopped
3 garlic cloves, minced
1 tablespoon parsley
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 (14-ounce) can diced tomatoes, undrained
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Cover beans with cold water in large saucepan. Bring to a boil and boil for 1 minute. Remove from heat, cover, and let sit for 1 hour. Drain beans. Combine drained beans, 4-1/2 cups water, carrots, onion, garlic and seasonings except salt and tomatoes in 3-1/2 to 4 quart slow cooker. Mix well to combine. Cover and cook on high heat for 30 minutes. Reduce heat to low and cook for 8-9 hours or until beans and vegetables are tender. Stir in tomatoes and salt, cover, and cook 1 hour longer on low. Remove bay leaf before serving.
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