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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 302.0
  • Total Fat: 10.8 g
  • Cholesterol: 23.2 mg
  • Sodium: 430.0 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 13.0 g
  • Protein: 18.7 g

View full nutritional breakdown of Slow Cooker Cassoulet calories by ingredient
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Slow Cooker Cassoulet

Submitted by: DAMIENDUCKS

Introduction

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.
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.

Number of Servings: 6

Ingredients

    1 cup dried white beans (about 1/2 pound; I prefer great northern)
    water to cover beans by 1" in slowcooker
    4 oz. chorizo or spicy sausage
    2 large carrots, diced
    2 large stalks celery, diced
    1 medium onion, diced
    4 cloves garlic, smashed
    2 c.diced tomatoes (canned works great--don't drain)
    2 T. dried thyme
    1/4 tsp. powdered dried rosemary (or 1/2 tsp. regular dried needles)
    1/4 tsp. dried sage
    1/4 c. chopped fresh parsley
    pinch salt
    1/4 c. breadcrumbs
    1/2 c. grated parmesan cheese
    1/2 T. butter

Directions

Place beans in bottom of slow cooker. Cover with 1" water.

Saute sausage to render fat (about 5 minutes over medium heat); remove meat from skillet with slotted spoon and drain.

Add carrots, celery, onion, & garlic to rendered fat. Saute over medium low heat till onions are soft and golden (7-8 minutes). Remove with slotted spoon and drain.

In a small bowl, combine drained meat, sauteed vegetables, tomatoes, thyme, rosemary, and sage and stir to combine. Add to beans in slow cooker (don't bother stirring--this way your beans will be submerged and you won't end up with crunchy floaters that don't cook properly). DO NOT ADD SALT YET OR BEANS WILL BE TOUGH.

Cook on low heat for 6 hours. When six hours are up, add a pinch of salt, stir pot and test beans for doneness. Turn slow cooker up to high heat and continue testing beans every 20 minutes or so till done (should take about 40 minutes).

While beans finish cooking, melt butter in small bowl. Stir in breadcrumbs, parsley, and cheese; set aside.

When beans are done, ladle mixture into bowls and top with parsley mixture. Serve with crusty french bread.

Number of Servings: 6

Recipe submitted by SparkPeople user DAMIENDUCKS.






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