Vegetarian Cassoulet In A #CrockPot #Recipe!

Hey Everyone!! :-)

This is one of my favorite Fall recipes. It takes a little planning, but it always sticks to your ribs and warms you up on a chilly evening. Enjoy! :-)

Ingredients:
6 cups water
4 cups vegetable broth
1 cup white wine (your choice)
4 cups breadcrumbs
1lb cannellini beans
1 30oz can crushed tomatoes
3 onions
5 carrots
4 celery ribs
1 fennel bulb chopped
10 cloves garlic
6 sprigs fresh thyme
1/2 cup fresh parsley chopped
2 bay leaves
2 cloves
1/2 cup olive oil
1/4 cup butter melted
Salt and pepper to taste

Add the water, beans, 1 onion cut in half with one clove stuck in each half, 1 carrot cut in half, 1 rib of celery cut in half, 2 cloves of garlic cut in half, 1 bay leaf, 2 sprigs of thyme, and salt and pepper to taste to the crockpot. Cook on low overnight or cook on high for 4-5 hours or until beans are tender. Remove and discard all the vegetables, garlic, leaf and sprigs. Drain the beans and return them to the crockpot.

Chop the remaining onions, celery, and carrots. Finely mince the remaining garlic. Remove the remaining thyme from the sprigs and finely chop or grind the leaves. In a skillet, add half the olive oil, the remaining onions, carrots, celery, 7 cloves of the minced garlic, the fennel, and salt and pepper to taste. Cook until the vegetables soften and start to caramelize and add the contents of the pan to the crockpot. Deglaze the pan with the wine and add it to the crockpot. Add the vegetable stock, remaining bay leaf, thyme, and salt and pepper to taste to the crockpot. Cover and cook on low for 4-5 hours. Add the tomatoes and stir the crockpot contents. Taste and adjust seasoning as necessary. Add additional vegetable stock if it's needed. Cook on low for an additional 4-5 hours.

In a bowl, whisk together the remaining olive oil, garlic, the butter, the parsley, and salt and pepper to taste. Toss in the breadcrumbs and stir or toss until the crumbs are evenly coated. Spread the breadcrumbs out on a baking sheet and bake at 350 degrees Fahrenheit for approximately 7 minutes. Stir the crumbs and continue to bake for approximately 7 more minutes or until crumbs are golden brown.

Remove and discard the bay leaf and serve the beans and vegetables warm in a bowl and sprinkle some of the breadcrumbs over the top just before serving.

Bon appetit!