Slow cooker butter bean and tomato cassoulet
Creamy butter beans, tomatoes, herbs and wine, with a crisp garlicky crumb on top. French farmhouse comfort, no meat needed.
- Time6 hrs 30
- LevelEasy
- Costabout £1.49 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the beans, tomatoes, onion, carrots, celery, half the garlic, wine, stock, tomato purée, thyme and bay leaves in the slow cooker with a little pepper. Stir.
- 2
Cover and cook on low for 6 hours, until the vegetables are soft and the sauce has thickened.
360 min - 3
Heat the olive oil in a frying pan and fry the breadcrumbs with the rest of the garlic for 3 minutes until golden and crunchy. Stir in the parsley.
3 min - 4
Remove the bay leaves. Taste the cassoulet and add salt if it needs it.
- 5
Serve in bowls topped with the crunchy crumbs.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.