Slow Cooker Cassoulet - cooking recipe

Ingredients

2 links andouille sausages, diced
2 teaspoons olive oil (if needed)
1 medium onion, diced
3 -4 large carrots, sliced diagonally
2 celery ribs, diced
5 garlic cloves, minced
1 tablespoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried sage
2 (14 ounce) cans great northern beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 cup chicken stock or 1 cup vegetable stock
salt and pepper
1 tablespoon butter, melted
1/4 cup grated parmesan cheese
1/4 cup panko breadcrumbs (or regular breadcrumbs)

Preparation

Saute sausage in large skillet over medium heat till browned. Remove with slotted spoon.
Add onion, carrots, celery, and garlic to sausage drippings and saute till onions turn translucent, about 5 minutes, adding olive oil if needed to prevent sticking. Add thyme, rosemary, and sage and saute till fragrant, a minute or two.
Combine onion mixture, sausage, beans, tomatoes, and stock in 3.5 quart (or larger) slow cooker. Cover and cook 8 hours on LOW.
Just before serving, combine melted butter, parmesan, and bread crumbs, stirring till well coated. Sprinkle crumb mixture over each serving.