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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Slow Cooker White Bean Cassoulet

By Chef Sara

Once a relic of the '70s, the slow cooker is making a comeback, and for good reason. At the end of a long day, what could be better than coming home to a hot meal, ready and waiting? This recipe for Slow Cooker White Bean Cassoulet makes a hearty, stick-to-your-ribs meal with humble, easy-to-find ingredients that won't break the bank. And unlike traditional French cassoulet, which is loaded with animal ingredients, this vegan version is totally cruelty-free. Cannellini beans provide plenty of protein in this filling stew, but if you'd like even more protein, stir in a few sliced vegan sausages just before serving. 

A stove-top version of this recipe is in our cookbook, Compassionate Cuisine.

Photo: Alexandra Shytsman

Ingredients

 1 tablespoon olive oil
 4 medium shallots or 1 yellow onion, chopped
 3 medium carrots, sliced
 3 stalks celery, diced
 6 cloves garlic, minced
 1 pound (two 8 ounce packages) cremini (baby bella) or button mushrooms, thickly sliced
 3 medium red potatoes, cut into 1/2-inch pieces
 2 (13.5 ounce) cans cannellini beans, rinsed and drained
 1 (14.5 ounce) can diced tomatoes
 3 cups vegetable broth
 1 tablespoon chopped fresh thyme, or 1 1/2 teaspoons dried thyme
 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary
 1 1/2 teaspoons dried Herbes de Provence (optional - substitute additional thyme and rosemary if you don't have this herb blend)
 ½ teaspoon salt, plus more to taste
 Freshly ground black pepper, to taste
 ½ cup fresh parsley, leaves only, chopped

Directions

1

[For best flavor, sauté the vegetables before adding to the slow cooker. If you’re short on time, this step can be skipped.]

Heat the oil in a medium sauté pan or skillet over medium-high heat. When hot, add the shallots, carrots, celery, and a pinch of salt, and cook until the vegetables are beginning to soften, about 5 minutes. Add the garlic and mushrooms, and cook for an additional 4 to 5 minutes, until the garlic is fragrant and the mushrooms have released their liquid.

Transfer the cooked vegetables to a large (5 to 6-quart capacity) slow cooker, then add the potatoes, beans, canned tomatoes, broth, herbs, salt, and a few grinds of black pepper. Stir, cover, and set to cook on high for 4 to 6 hours, or low for 8 to 10 hours. Taste and adjust seasonings as necessary. Just before serving, stir in the fresh parsley.

The cassoulet will keep in the refrigerator for up to five days. Cooled portions can be frozen for up to three months.

Notes

Slow Cooker White Bean Cassoulet
IngredientsDirections

Slow Cooker White Bean Cassoulet

DifficultyEasyCook Time2 hrs 20 mins
YIELDS
6 to 8 servings

White bean cassoulet
INGREDIENTS

 1 tablespoon olive oil
 4 medium shallots or 1 yellow onion, chopped
 3 medium carrots, sliced
 3 stalks celery, diced
 6 cloves garlic, minced
 1 pound (two 8 ounce packages) cremini (baby bella) or button mushrooms, thickly sliced
 3 medium red potatoes, cut into 1/2-inch pieces
 2 (13.5 ounce) cans cannellini beans, rinsed and drained
 1 (14.5 ounce) can diced tomatoes
 3 cups vegetable broth
 1 tablespoon chopped fresh thyme, or 1 1/2 teaspoons dried thyme
 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary
 1 1/2 teaspoons dried Herbes de Provence (optional - substitute additional thyme and rosemary if you don't have this herb blend)
 ½ teaspoon salt, plus more to taste
 Freshly ground black pepper, to taste
 ½ cup fresh parsley, leaves only, chopped

DIRECTIONS

1

[For best flavor, sauté the vegetables before adding to the slow cooker. If you’re short on time, this step can be skipped.]

Heat the oil in a medium sauté pan or skillet over medium-high heat. When hot, add the shallots, carrots, celery, and a pinch of salt, and cook until the vegetables are beginning to soften, about 5 minutes. Add the garlic and mushrooms, and cook for an additional 4 to 5 minutes, until the garlic is fragrant and the mushrooms have released their liquid.

Transfer the cooked vegetables to a large (5 to 6-quart capacity) slow cooker, then add the potatoes, beans, canned tomatoes, broth, herbs, salt, and a few grinds of black pepper. Stir, cover, and set to cook on high for 4 to 6 hours, or low for 8 to 10 hours. Taste and adjust seasonings as necessary. Just before serving, stir in the fresh parsley.

The cassoulet will keep in the refrigerator for up to five days. Cooled portions can be frozen for up to three months.

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