Slow-Cooker Cassoulet

Name: Slow-Cooker Cassoulet
Total time: 5 min
Ingredients: 1/2 pound dried small white beans, like pea or navy; 4 cloves garlic, peeled and crushed, plus 1 tablespoon minced garlic; 1 medium-large onion, chopped; 2 carrots, peeled and cut into chunks; 2 cups cored and chopped tomatoes, with their juice (canned are fine); 3 or 4 sprigs fresh thyme or 1/2 teaspoon dried thyme; 2 bay leaves; 1/4 pound slab bacon or salt pork, in 1 piece; 4 sweet Italian sausages, about 3/4 pound; 1 pound boneless pork shoulder; 2 duck legs; Chicken, beef or vegetable stock, or water, or a mixture, as needed; Salt and freshly ground black pepper to taste; 1 cup plain bread crumbs, optional; Chopped fresh parsley for garnish

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Total: 5 hours

Servings: 4

Cost: $11.32 /serving

Author : Mark Bittman

carrot garlic italian sausage

Instructions

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Step 1

Combine beans, crushed garlic, onion, carrots, tomatoes, thyme, bay leaves and meats in a slow cooker, and turn heat to high. (If you like, brown sausage and duck legs in a skillet before adding.) Add stock or water to cover by 2 inches. Cover and cook until beans and meats are tender, 5 to 6 hours on high heat, 7 hours or more on low.

Step 2

When done, add salt and pepper to taste, along with minced garlic. If you like, remove cassoulet from slow cooker, and place in a deep casserole; cover with bread crumbs and roast at 400 degrees until bread crumbs brown, about 15 minutes. Garnish and serve.

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