Vegetarian Cassoulet

Cooking Time: 2 Hr    Servings: 4

Products needed:

Traditional 18 Year Balsamic Vinegar

Ingredients:

• 2 tablespoons Olive Scene Mushroom & Sage Infused Olive Oil
• 1 large onion, chopped
• 3 carrots, peeled and diced
• 1 lb dry navy beans, soaked overnight
• 4 cups mushroom broth
• 1 cube vegetable bouillon
• 1 teaspoon Olive Scene 18 Year Traditional Balsamic Vinegar*
• 1 bay leaf
• 4 sprigs fresh parsley
• 1 sprig fresh rosemary
• 1 sprig fresh lemon thyme, chopped
• 1 sprig fresh savory
• 1 large potato, peeled and cubed

Directions:

1. Heat a small amount of Olive Scene Mushroom & Sage Infused Olive Oil in a skillet over medium heat.
2. Cook and stir chopped onions and carrots in oil until tender.
3. In a slow cooker, combine beans, carrots and onion, broth, bouillon, balsamic vinegar and bay leaf.
4. Pour in water if necessary to cover ingredients with liquid.
5. Tie together parsley, rosemary, thyme, and savory, and add to the pot.
6. Cook on Low for 8 hours.
7. Stir in potato, and continue cooking for 2 hours.
8. Remove herbs before serving. 
9. If possible give the beans a stir every couple of hours.

*can also use dark chocolate, espresso, or fig