Crock-Pot Cassoulet

Categories: Casseroles- One Dish Meals

Ingredients

• 1/2 lb. dried small white beans, like pea or navy or 1 (15oz.) can small white beans
• 4 cloves garlic, peeled and crushed PLUS 1 Tbsp. minced garlic, divided use
• 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 tsp. dried thyme
• 2 bay leaves
• 1/4 lb. slab bacon or salt pork, in 1 piece
• 4 sweet Italian sausages
• 1 lb. boneless pork shoulder
• 2 duck legs Or chicken thighs
• Chicken, beef or vegetable stock, or water, or a mixture, as needed
• salt and ground black pepper to taste
• 1 cup plain bread crumbs, optional
• Chopped fresh parsley for garnish

Directions

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.

2. Cover and cook until bens and meats are tender, 5 to 6 hours on high; 7 hours or more on low.
3. 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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