Cassoulet
8 hours 25 minutes lMakes 10 cups
This richly flavored cassoulet uses
three varieties of canned beans. Serve
with a whole wheat baguette to sop up
every bit of juice.
2 14.5-oz. cans no-salt-added
fire-roasted diced tomatoes,
undrained
2 cups low-sodium vegetable
broth
1 15-oz. can no-salt-added
kidney beans, rinsed and
drained
1 15-oz. can no-salt-added
cannellini beans, rinsed and
drained
1 15-oz. can no-salt-added red
beans, rinsed and drained
1 cup chopped onion
1 cup coarsely chopped carrots
1/2 cup chopped celery
1/2 cup chopped parsnips
2/3 cup red wine or low-sodium
vegetable broth
6 garlic cloves, roughly
chopped
2 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
2 cups thinly sliced stemmed
kale (optional)
2 Tbsp. balsamic vinegar
Sea salt and freshly ground
black pepper, to taste
- In a 5- to 6-qt. slow cooker combine
the first 13 ingredients (through
rosemary).
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