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    Slow Cooker Cassoulet


    • ½ 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
    • ¼ 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


    • Prep: 10
    • Cook: 6 hours+
    • Serves: 4-6

     stars  from 1 votes


    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.
    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.
    recipes/casserole/slow_cooker_cassoulet.txt · Last modified: 2018/07/22 06:26 (external edit)