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Slow Cooker Italian Sausage and Cannellini Bean Cassoulet
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 tablespoon olive oil
  • 4 Italian sausage links
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Chopped fresh parsley for serving
  • Grated Parmesan cheese for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the sausage links and cook until browned on all sides, about 5 minutes. Transfer the sausages to the slow cooker.
  • Add the diced onion and minced garlic to the same skillet. Cook for 2 minutes until the onion softens, then scrape everything into the slow cooker.
  • Add the drained cannellini beans, diced tomatoes, chicken broth, dried thyme, and dried oregano to the slow cooker. Stir gently to combine.
  • Season with salt and black pepper. Cover and cook on low for 6 hours or on high for 3 hours.
  • Slice the sausages into thick pieces and return them to the slow cooker. Stir to mix everything together.
  • Serve hot, topped with chopped fresh parsley and grated Parmesan cheese.

Notes

Slice the sausages after cooking so they stay juicier during the long simmer. If the stew thickens too much, stir in a splash of extra broth before serving. Leftovers reheat well and taste even better the next day once the flavors have settled.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet