Vegetarian Cassoulet

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"From our weekday newspaper The West Australian. Times are estimated and based on a cooking in a slow cooker on low."

Original is 6-8 servings


  • Serving Size: 1 (426.8 g)
  • Calories 225.1
  • Total Fat - 7.5 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 2.7 mg
  • Sodium - 1209.9 mg
  • Total Carbohydrate - 35.3 g
  • Dietary Fiber - 6.7 g
  • Sugars - 14.8 g
  • Protein - 6 g
  • Calcium - 157.5 mg
  • Iron - 3.5 mg
  • Vitamin C - 24.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Place white beans in a large bowl and cover with cold water and soak, covered, overnight and then drain beans and rinse well and place in a 4-5 litre slow cooker.

Step 2

Heat oil in a frying pan over a medium to high heat and add leeks, celery and carrots and cook, stirring, for 5 minutes or until leek is soft and then add garlic and cook stirring until fragrant and then add to the slow cooker with sauce and stock and season with salt and pepper and then cover with lid and cook on low for 11 to 12 hours, or on high for 7 to 8 hours, or until beans are tender.

Step 3

Stir in shredded silverbeet in the last 5 minutes of cooking.

Step 4

Meanwhile, tear bread into 3cm pieces and place on a greased oven tray and cook in a hot oven (200C) for 5 to 10 minutes or until golden.

Step 5

Stir in parsley into cassoulet and serve topped with garlic bread.


No special items needed.

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