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0 Items

Yields1 Serving

INGREDIENTS 

 2 tbsp olive oil
 1 onion
 2 carrots, peeled and diced
 1 lb dry navy beans, soaked overnight
 4 cups mushroom broth
 1 cube vegetable bouillon
 1 bay leaf
 4 sprigs fresh parsley
 1 sprig fresh rosemary
 1 sprig fresh lemon thyme, chopped
 2 sprig fresh savory
 1 large potato, peeled and cubed

INSTRUCTIONS

1

Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.

2

In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water.

3

Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours.

4

Stir in potato, and continue cooking for 1 hour. Remove herbs before serving.

Ingredients

 2 tbsp olive oil
 1 onion
 2 carrots, peeled and diced
 1 lb dry navy beans, soaked overnight
 4 cups mushroom broth
 1 cube vegetable bouillon
 1 bay leaf
 4 sprigs fresh parsley
 1 sprig fresh rosemary
 1 sprig fresh lemon thyme, chopped
 2 sprig fresh savory
 1 large potato, peeled and cubed

Directions

1

Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.

2

In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water.

3

Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours.

4

Stir in potato, and continue cooking for 1 hour. Remove herbs before serving.

Vegetarian Cassoulet (Savory)