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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 419.3
  • Total Fat: 13.4 g
  • Cholesterol: 74.3 mg
  • Sodium: 777.7 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 8.4 g
  • Protein: 38.4 g

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

Submitted by: KIMKIMMY1

Introduction

This hearty soup is exploding with flavors. Meat lovers will crave this bacon-packed and sausage-enriched delight. For a thicker consistency, let the cassoulet stand 30 minutes before serving. This hearty soup is exploding with flavors. Meat lovers will crave this bacon-packed and sausage-enriched delight. For a thicker consistency, let the cassoulet stand 30 minutes before serving.
Number of Servings: 8

Ingredients

    2 bacon slices
    2 cups chopped onion
    1 teaspoon dried thyme
    1/2 teaspoon dried rosemary
    3 garlic cloves, minced
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    2 (14.5-ounce) cans diced tomatoes, drained
    2 (15-ounce) cans Great Northern beans, rinsed and drained
    1 pound lean boneless pork loin roast, trimmed and cut into 1-inch cubes
    1/2 pound reduced-fat smoked sausage, cut into 1/2-inch cubes
    8 teaspoons finely shredded fresh Parmesan cheese
    8 teaspoons chopped fresh flat-leaf parsley

Directions

1. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.
2. Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.

Serving Size: 1 cup Cassoulet, 1tsp Parmesan cheese, 1tsp Parsley

Number of Servings: 8

Recipe submitted by SparkPeople user KIMKIMMY1.






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