White Bean Cassoulet

Smack-It Thyme-Scented White Bean Cassoulet

(Plant based, No fat - Esselstyn - option)


2 tablespoons canola oil or 3/4 cup vegetable broth
1 1/2 cups chopped onion
1 1/2 cups (1/2-inch-thick) slices diagonally cut carrot
1 cup (1/2-inch-thick) slices diagonally cut parsnip
2 garlic cloves minced or 2 teaspoons prepared minced garlic
3 cups cooked Great Northern beans
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (28-ounce) can diced tomatoes, undrained
smack of PepperSmack™ pepper paste, coarse pepper or pepper dust (the size of smack depends on heat tolerance)
1 bay leaf
1/2 cup dry breadcrumbs - Use whole grain or Ezekiel Bread
2 Italian sausage links or meat substitute for plant based/no oil diet (see attached) chopped
2 tablespoons chopped fresh parsley


Heat oil or 1/4 cup vegetable broth in a large nonstick skillet over medium heat. Add onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender. Continue adding broth as needed.  Place in a 5-quart electric slow cooker. Add beans and next 7 ingredients (through bay leaf). Cover and cook on low 8 hours or until vegetables are tender.  In the last 2 hours stir sausage into bean mixture.  Continue cooking.  Stir breadcrumb mixture into bean mixture.  Serve and sprinkle with parsley.  Of course, additional PepperSmack™ pepper paste, coarse pepper or pepper dust can be used on finished meat or paste can be plopped on plate and eaten with the meal.