Thyme Scented White Bean Cassooulet Recipes

Steps:

• Heat oil in a big nonstick skillet over medium heat.
• Add in onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender.
• Place parsnip mixture in a 5-quart slow cooker; add in beans and next 6 ingredients.
• Cover and cook on LOW for 8 hours or until vegetables are tender; discard bay leaf.
• Combine breadcrumbs, cheese, and butter in a small bowl; toss with a fork until crumbs are moist.
• Stir breadcrumb mixture and sausage into bean mixture; sprinkle with parsley.

Steps:

• Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
• Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
• Combine all ingredients in a food processor and puree until smooth.
• Preheat the oven to 400 degrees F.
• Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.

Steps:

• Heat olive oil in large nonstick skillet. Add onion, carrots, and garlic. Cover and cook 5 minutes, stirring occasionally.
• Place onion mixture in crock pot. Add beans, vegetable broth, thyme, salt, pepper, tomatoes, and bay leaf. Cover and cook on low for 8 hours or until vegetables are tender.
• Combine bread crumbs, Parmesan, and butter in small bowl. Toss with a fork until moist.
• Stir breadcrumb mixture and sausage into bean mixture. Sprinkle with parsley.
• For Meatless Italian Sausage use a Vegetarian or Vegan sub such as Boca.

Steps:

• Heat olive oil in a large nonstick skillet over medium heat. Add chopped onion, carrot slices, parsnip slices and garlic. Cover and cook 5 minutes; stirring occasionally.
• Place cooked mixture into the slow cooker. Add beans and next 6 ingredients (through Bay leaf). Cover and cook on LOW 8 hours or until vegetables are tender. Remove Bay leaf.
• Sauté sausage until browned. Drain off fat.
• Combine breadcrumbs, parmesan cheese and melted butter in a small bowl; toss with a fork until moist. Stir breadcrumb mixture and cooked sausage into bean mixture; sprinkle with parsley.

Steps:

• Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges.
• Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour.
• Stir in sausage and allow to cook for 10 more minutes.
• Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
• Sauteed Italian Sausage:.
• Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
• Spinach Pesto:.
• Combine all ingredients in a food processor and puree until smooth.
• Garlic Parmesan Crostini:.
• Preheat the oven to 400 degrees F.
• Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.