A cassoulet is a typical French dish that generally consists of pork, goose or duck that is typically slow-cooked in an earthenware pot. Our take on this hearty and flavorful dish is to use a slow cooker and make the whole process even easier! We love this dish for a variety of reasons; it’s easy to make, feeds a large group with minimal effort and it tastes so good that we look forward to making it for days (and sometimes even weeks) in advance. The foundation for this recipe is pretty simplebeans and your choice of meatso it’s really nice to have on hand and be able to adapt to best fit whatever you have in your kitchenit’s a dish that doesn’t disappoint, so try it out and get ready to go back for seconds!
Slow Cooker Cassoulet
- 4-6 sweet Italian sausage links, skins pierced all over with a fork
- 1/2 pound lean boneless pork loin roast, fat trimmed, cubed
- 2 (15 oz.) cans cannellini beans (or your choice white beans)
- 1 (14.5 oz.) can diced tomatoes, drained
- 3 large cloves garlic, minced
- 1 large white onion, chopped
- 1 bay leaf
- 1/4 cup parmesan cheese, grated
- 2 sprigs fresh rosemary
- 1 teaspoon dried thyme
- kosher salt and freshly ground pepper, to taste
- In a large skillet over medium-high heat, cook sausage until browned on all sides, then cut into small rounds and transfer to slow cooker.
- Add chopped onion to skillet and saute for 5 minutes, or until tender. Add garlic and cook for another 1-2 minutes, or until toasted.
- Transfer to slow cooker and season with salt, pepper. Add bay leaf, rosemary and thyme.
- Place cubed pork in slow cooker and pour in tomatoes and beans.
- Cover and cook on low for 5-6 hours.
- Taste and adjust seasoning, if necessary. Transfer to serving bowls and garnish with parmesan cheese.
Recipe adapted from My Recipes