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Slow Cooker Sausage and White Bean Cassoulet
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 tablespoon olive oil
  • 4 pork sausages, sliced into rounds
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (14 ounces) diced tomatoes with juices
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the sausage slices and cook until lightly browned on both sides.
  • Add the onion, garlic, and carrots to the skillet. Cook for 3 to 4 minutes until the vegetables begin to soften.
  • Transfer the sausage and vegetable mixture to the slow cooker.
  • Add the cannellini beans, diced tomatoes with their juices, chicken broth, thyme, bay leaf, salt, and black pepper. Stir everything together.
  • Cover and cook on low for 6 to 7 hours until the beans are soft and the flavors have blended.
  • Remove the bay leaf and stir in the fresh parsley just before serving.

Notes

Brown the sausage first to build deeper flavor in the finished broth. If the cassoulet seems too thick after cooking, stir in a splash of extra broth. Leftovers reheat well on the stovetop with a little added liquid to loosen the texture. Serve with crusty bread on the side.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Skillet