A cassoulet is a labor intensive French casserole dish that is usually studded with several kinds of rich meats and beans simmered in a flavorful broth and then topped with crunchy breadcrumbs. This version is a bit different. There’s no meat, so it’s a great vegetarian main course, and it’s also not nearly as time and labor intensive (the traditional version can take several days to prepare!).
Instead, this is loaded with quick cooking vegetables and prepared in your slow cooker for a fabulous dish that is easy and full of flavor. If you have any left, it’s even better the next day, as the flavors have had time to meld together. Don’t be scared off by the long list of ingredients; it’s not as hard as it looks.
2 cups white beans, soaked overnight
1/2 cup brown lentils
1/2 cup olive oil
1/2 cup split peas
1 large onion, chopped
5 cloves garlic, minced
1 teaspoon dried thyme
4 medium carrots, chopped
4 stalks celery, chopped
1 cup red wine
Zest of 1 orange
1 14 ounce can crushed tomatoes
8 cups vegetable broth
1 bay leaf
1 cup fresh breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup chopped parsley
Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.
Add the beans, lentils, and peas to the slow cooker.
Heat the oil in a large skillet. Add the onions, carrots, celery and thyme. Season with salt and pepper. Cook until veggies are soft, about 5 minutes. Add this mixture to the slow cooker, along with the wine, orange zest, tomatoes, broth and bay leaf.
Cover and cook on high for 5 hours, or until beans are tender.
Remove the bay leaf from the pot. Combine the breadcrumbs, cheese and parsley in a small bowl. Sprinkle on top of the casserole.
Cook uncovered for 30 more minutes.
Serve warm.
