30ounceswhite beans of choicecans, rinsed and drained
Breadcrumbs
1cupbread crumbscoarse, good quality
2tablespoonsolive oil
1garlic cloveminced
1lemonzested
1/4cupparsleyfresh, finely chopped
Instructions
Heat a large skillet over medium heat. Add the olive oil, leeks and celery. Cook until soft. Add the carrots and cook until lightly browned. Add the garlic and cook for 1 more minute. Season with salt and pepper.
Add the mixture to the slow cooker, followed by the rest of the cassoulet ingredients. Cook on low heat for 4-6 hours, until vegetables are tender. Lightly mash some of the beans to thicken the cassoulet.
Make the breadcrumbs by combining the breadcrumbs with the olive oil and garlic. Lay in an even layer on a baking sheet and lightly toast in a 350 degree oven, about 10 minutes. Allow to cool and combine with the parsley and lemon zest.
To serve, spoon the cassoulet into individual ramekins and sprinkle with bread crumbs. Alternatively, sprinkle breadcrumbs directly on the cassoulet in the slow cooker and serve from there.