Slow-Cooker White Bean and Fresh Thyme Scented White Bean Cassoulet

This recipe is adapted from the All-New Complete Cooking Light Cookbook. Originally when I planned on making this dish it was to be unseasonable cool. It turned out to be 85 degree day, so this meal was a little hot and heavy for the temp. But it was delicious nonetheless. For the vegetarian sausage, purchase your favorite kind. In the past I have used Boca sausages but I am unable to find those in my area. For this recipe I used Tofurky Italian Sausages and I was very pleased with them.

1 tablespoon olive oil
1/2 onion, chopped
1 carrot, sliced
1 medium sized turnip bottom, diced
2 garlic cloves, minced
2 (15 ounce) cans Great Northern Beans, rinsed and drained
1 cup vegetable broth
1 teaspoon fresh thyme(remove leaves from stems)
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes, un-drained
2 links vegetarian Italian style sausage, thawed (if needed), sauteed and sliced
1/4 cup dry bread crumbs
1/4 cups grated Parmesan cheese
2 tablespoons unsalted butter, melted
Heat the oil in a skillet over medium heat. Add the onion, carrot, turnip and garlic. Cover and cook for about 5 minutes or until tender. Place the vegetables in the crockery portion of your slow-cooker. Stir in the beans, broth, thyme, pepper and tomatoes. Cover and cook on low for a total of 8 hours or until the vegetables are tender. At the 6 hour mark, saute the sausage in a skillet, slice it and add the sausage to the cassoulet. Continue to cook for the additional time need to reach 8 hours or until the vegetable are tender. Combine the melted butter, breadcrumbs, and cheese together in a small bowl. Stir the breadcrumb mixture into the finished cassoulet. Serve warm and enjoy!