It’s the time of year for a hearty Slow Cooker Vegetable and Cider Cassoulet, a delicious and healthy take on the classic French dish.
Haricot and flageolet beans are slow cooked with butternut squash, veggies, bay, sage and thyme to be served with a crunchy breadcrumb topping. You can of course serve veggie sausages or meat sausages with the cassoulet if you wish but we love this just as it comes from the slow cooker pot.
A bean stew here at the Kitchen Shed is always popular, and whilst Guernsey Bean Jar is a firm favourite, I wanted to try an equally tasty meat free version.
I’ve used butternut squash from the Kitchen Shed pantry (last year’s harvest has kept really well) and a selection of vegetables; parsnips, celery, carrots, onions and leeks. By way of a change, I decided to use cider instead of wine and found it worked really well with the bay, sage and thyme to infuse with the slow cooked haricot and flageolet beans.
The optional crunchy topping of breadcrumbs tossed in olive oil, garlic and freshly chopped parsley is definitely worthwhile as a perfect finishing touch. The Cassoulet itself can be left to cook all day so when you arrive home you’re greeted with a wonderful aroma in your kitchen and an amazing, delicious one pot meal ready to go.
- 2 tablespoons rapeseed oil
- 2 onions - roughly chopped
- 450 g chopped vegetables of your choice ( I used celery, parsnip, carrots and leeks)
- 450 g diced butternut squash
- 2 garlic cloves - crushed
- 1 x 400 g can haricot beans - drained
- 1 x 400 g can of flageolet beans - drained
- 1 x 400 g can chopped Italian tomatoes
- 250 ml (1 cup) cider or wine
- 125 ml vegetable stock
- 2 large sage leaves - chopped
- 2 bay leaves
- 1 teaspoon freshly chopped thyme
- Salt and pepper to taste
- 85 g fresh breadcrumbs
- 2 garlic cloves - crushed
- 3 tablespoons olive oil
- 2 tablespoons freshly chopped parsley
- Spray or lightly grease your slow cooker pot.
- In a large frying pan, saute your onions in oil for about 10 minutes until soft and transfer to your slow cooker pot.
- Use your pan again to gently fry the butternut squash, diced vegetables and garlic for about 5 minutes before transferring them to your slow cooker pot.
- Add beans, tomatoes, cider, vegetable stock and herbs to your slow cooker pot and stir well.
- Cook on low for 8 hours or on high for 4 hours. Add salt and pepper to taste.
- Serve with the crunchy breadcrumb topping if using.
Optional: Make your topping
- Preheat oven to 350°F / 180°C / Gas Mark 4
- Toss your breadcrumbs with garlic, parsley and olive oil and place on a baking tray.
- Bake for 10 to 12 minutes, checking halfway through cooking time and move the breadcrumbs about to prevent burning.
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I’m entering Slow Cooker Vegetable & Cider Cassoulet into a few challenges this month:
- Farmersgirl Kitchen & Baking Queen74’s Slow Cooked Challenge hosted by Janice over at Farmersgirl Kitchen.
- Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Camilla.
- The Extra Veg Challenge created by Michelle from Utterly Scrummy & Helen from Fuss Free Flavours & hosted this month by Helen.
- Corina’s blog challenge Cook Once Eat Twice over at Searching For Spice.
- Charlotte’s Food Year Link Up Challenge over at Charlotte’s Lively Kitchen.
And linking to: Fiesta Fridays