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Slow cooker leek and bean cassoulet

2 ratings

This veggie twist on the French classic pairs herby leeks with white beans and a crunchy, garlicky crumb topping.

This recipe is part of a budget slow cooker vegetarian meal plan for four. In March 2023, it was costed at an average of £3.92 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard.

Ingredients

For the bean base

For the crumb topping

Method

  1. To make the bean base, place the leeks, sage, stock cube and herbs in the slow cooker pot. Pour in 500ml/18fl oz water. Stir the beans into the pot, cover with the lid and cook on low for 3½–4 hours until the leeks are really soft.

  2. Meanwhile, make the crumb topping. Mash the oil and garlic together in a large bowl with a fork. Stir through the breadcrumbs thoroughly so the garlicky oil is well distributed and then stir in the cheese. Season well with salt and pepper.

  3. Stir the lemon zest into the bean base and season with salt and pepper. Preheat the grill to medium.

  4. Transfer the bean mixture to a wide, shallow ovenproof dish like a shallow casserole or baking dish. Spread the crumb mixture evenly over the top and grill for about 8 minutes until the topping is golden brown and crisp. Serve immediately.

Recipe Tips

You can also make the crumbs on the stovetop: keep the bean base warm in the slow cooker pot and mix together the garlicky breadcrumbs but don’t add the cheese. Fry the crumbs in a frying pan, stirring constantly, until golden brown and crisp. Remove from the heat and stir in the cheese, then scatter the crumb topping directly over portions of the bean base.

Any leftover beans and crumbs can be frozen separately for up to 3 months.

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