Slow Cooker Sausage and White Bean Cassoulet
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
Ingredients
- 4 Italian sausages
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 3 garlic cloves, minced
- 1 can (14 ounces) diced tomatoes
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Place the sausages in a large skillet over medium heat and cook until lightly browned on all sides. Transfer them to the slow cooker.
- Add the diced onion, sliced carrots, and minced garlic to the slow cooker.
- Pour in the drained white beans, diced tomatoes with their juice, and chicken broth.
- Stir in the dried thyme, bay leaf, salt, and black pepper.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the vegetables are soft and the flavors have blended.
- Remove the bay leaf, slice the sausages into thick pieces, and return them to the slow cooker. Stir gently to combine.
- Sprinkle with chopped fresh parsley just before serving.
Notes
For a thicker broth, mash a few beans against the side of the slow cooker and stir them back in during the last 30 minutes. Leftovers reheat well the next day and the flavors taste even better after sitting overnight. Serve with crusty bread to soak up the broth.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Cutting Board
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Cutting Board