Ingredients
- 358 grams dried white beans (dry 2 cups)
- 2 tablespoons olive oil
- 2 leeks, halved, washed and cut into 1cm pieces
- 2 stalks celery, cut into 2cm pieces
- 2 carrots, large, peeled and quartered lengthways and cut into 2cm pieces
- 4 garlic cloves, minced
- 800 grams pasta sauce (tomato pasta sauce, 2 x 400 grams jars)
- 3 cups vegetable stock
- Salt, to taste
- Pepper, to taste
- 250 grams silverbeet (trimmed and shredded, 1/2 a bunch was specified - a bunch in Australia is 500 grams)
- 120 gram bread loaf (garlic bread loaf, frozen and defrosted)
- 1/2 cup parsley leaves, chopped (fresh)
How to Make
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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.
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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.
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Step 3: Stir in shredded silverbeet in the last 5 minutes of cooking.
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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.
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Step 5: Stir in parsley into cassoulet and serve topped with garlic bread.
We hope you enjoy this recipe!
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