Hey guys! Sorry I have neglected the blog. I’ve been slowly getting back into the swing of things with work. I’m still trying to figure out how to mostly work from home and be with Landon most days. Thankfully my parents are able to help pretty much at any moment, which is extremely helpful. When I get those last minute phone calls to go look at houses they always seem to come up when my parents aren’t already here babysitting.
Now that I am finding more time to cook again, I wanted to share a recipe with you all that I recently tried. There have been quiet a few gloomy and rainy days here lately, which makes me want to get my crock pot out and pretend like it’s winter out. I tried a Sausage and White Bean Cassoulet and it turned out delicious! Here is a list of ingredients and just a few steps to follow. If you do try it out, enjoy! 🙂 Happy cooking and happy Wednesday to all!
Sausage and White Bean Cassoulet
What you will need:
2 (16 ounce) cans Great Northern beans, undrained
1 (28 ounce) can diced tomatoes, undrained (I already had a can of crushed in my pantry and it worked just fine!)
1 (14 ounce) package smoked turkey sausage, sliced
3/4 cup vegetable broth
3 medium carrots, sliced
1 cup raw onion
2 garlic cloves
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1/2 cup fine, dry breadcrumbs
1/4 cup freshly grated Parmesan cheese
*Combine first 11 ingredients in a slow cooker. Cover and cook on LOW for 5 to 6 hours or until vegetables are tender. (I always put a liner in my crockpot for a much easier clean up!)
*Remove and discard bay leaf.
*Stir in bread crumbs then serve. Sprinkle each serving with Parmesan cheese and voila! Enjoy!