Slow cooker leek and bean cassoulet recipe
 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. 500g/1lb 2oz leeks, trimmed and thinly sliced (or use 500g/1lb 2oz frozen sliced leeks)1 heaped tbsp finely chopped fresh sage1 vegetable stock cube, crumbled1 tsp dried mixed herbs2 x 400g tins white beans (such as cannellini, haricot or butterbeans), drained and rinsed1 lemon, zest onlysalt and freshly ground black pepper 500g/1lb 2oz leeks, trimmed and thinly sliced (or use 500g/1lb 2oz frozen sliced leeks) 1 heaped tbsp finely chopped fresh sage 1 vegetable stock cube, crumbled 1 tsp dried mixed herbs 2 x 400g tins white beans (such as cannellini, haricot or butterbeans), drained and rinsed 1 lemon, zest only salt and freshly ground black pepper 2 tbsp olive oil (or melted butter)3 garlic cloves, crushed125g/4½oz wholemeal bread, whizzed or grated into breadcrumbs 50g/1¾oz vegetarian hard cheese, very finely gratedsalt and freshly ground black pepper 2 tbsp olive oil (or melted butter) 3 garlic cloves, crushed 125g/4½oz wholemeal bread, whizzed or grated into breadcrumbs 50g/1¾oz vegetarian hard cheese, very finely grated salt and freshly ground black pepper Method 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.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. Stir the lemon zest into the bean base and season with salt and pepper. Preheat the grill to medium. 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. 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. 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. 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. 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. Stir the lemon zest into the bean base and season with salt and pepper. Preheat the grill to medium. Stir the lemon zest into the bean base and season with salt and pepper. Preheat the grill to medium. 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. 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.