Slow Cooker Cassoulet
I use a 3qt. slow cooker and it's pretty full with this recipe, so use at least that size.
If you won't be around in 6 hours to test the beans, leave the whole thing on low for 8 hours and add salt at the very end before serving--your beans will be a little mushier and not perfect, but they'll still taste like a serving of awesome.
This will be a little soupy when it's done (unless your beans are rockstars and absorb all the liquid)...if you have leftovers, you'll notice the extra liquid gets soaked right up, so don't despair if it seems a little runny the first night.
This makes amazing leftovers, too.Submitted by: DAMIENDUCKS
CALORIES: 302 |
FAT: 10.8g |
PROTEIN: 18.7g |
CARBS: 33.6g |