Someone asked for some good vegetarian slow cooker recipes today and I found this little beauty. A cassoulet, originating in the south of France, is a slow cooked bean stew. This recipe suits a slow cooker well.
Slow cookers are an absolute necessity for the busy cook who wants to make sure his or her family eats well. Having a meal which can be quickly prepared in the morning, is cooking all day and is ready when you get in tired from work takes away the temptation to grab a quick take-away or bung “something and chips” in the oven. They are great for using up leftover vegetables too, as you can put just about anything in to make a stew or casserole.
- 75 ml olive oil
- 1 mild onion, chopped
- 3 garlic cloves, left whole
- 2 carrots, chopped
- 2 celery sticks, chopped
- 2 × 400g tins chopped tomatoes, drained
- 1 ×680g bottle tomato passata
- 2 tbsp sage
- 2 tbsp thyme
- 2 ×400g tins haricot beans, drained and rinsed
- 2×400g tins butter beans, drained and rinsed
- Pinch of sugar
Heat 2 tablespoons of oil over a medium heat in a saucepan and cook the onion, 3 of the garlic cloves, the carrots and the celery for about 5 minutes, until softened. Add to the slow cooker
In the same pan, (you don’t need to be washing up two pans now!), heat the tomatoes and passata and season well. Pour into the slow cooker with the sage, thyme, haricot beans, butter beans, sugar and 3 tbsp of the oil.
Cook for 4 hours on the high setting or 8 hours on low.
Enjoy with some crusty bread.