This classic French stew recipe is typically made with a variety of meats and simmered over the course of multiple days. In this easy, streamlined cassoulet, the slow cooker makes it a breeze to have a healthy dinner on the table when you get home.

Stacy Fraser
Source: EatingWell Magazine, November/December 2016
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Ingredients

Cassoulet
Breadcrumbs

Directions

Instructions Checklist
  • To prepare cassoulet: Combine beans, ham hock, onion, sliced garlic, bay leaves, thyme and salt in a 6- to 7-quart slow cooker. Add broth and juice from tomatoes (reserve the tomatoes). Nestle pork into the bean mixture.

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  • Cook tomato paste in a small saucepan over medium-high heat, stirring constantly, until deeply browned in several spots on the bottom, 2 to 3 minutes. Add wine and bring to a boil, stirring to dissolve the tomato paste and release the browned bits from the pan. Pour into the slow cooker. Coarsely chop the reserved tomatoes and spread over the top so the beans are mostly covered.

  • Cook on High for 6 hours or Low for 9 hours. Remove meat from the ham hock and chop; stir back into the stew. Discard the bay leaves.

  • To prepare breadcrumbs: Cook oil and breadcrumbs in a large nonstick skillet over medium heat, stirring often, until starting to crisp, 10 to 15 minutes. Add minced garlic; cook, stirring often, for 2 minutes. Remove from heat and stir in parsley. Serve the breadcrumbs over the cassoulet.

Tips

To make ahead: Soak beans and prep ingredients for Step 1 up to 1 day ahead. Prepare Step 2 just before turning on the slow cooker.

Equipment: 6- to 7-quart slow cooker

Tips: Soaking dry beans before slow-cooking ensures creamy results. Place in a bowl, cover with at least 2 inches of cold water and soak for 12 to 24 hours. In a hurry? Place beans in a large saucepan with enough cold water to cover by 2 inches. Bring to a boil for 2 minutes. Remove from heat, cover and let stand for 1 hour.

Nutrition Facts

540 calories; protein 34.7g 69% DV; carbohydrates 53.7g 17% DV; dietary fiber 14.3g 57% DV; sugars 5.9g; fat 18.5g 29% DV; saturated fat 5.4g 27% DV; cholesterol 63.7mg 21% DV; vitamin a iu 408.3IU 8% DV; vitamin c 23.9mg 40% DV; folate 165.9mcg 42% DV; calcium 220mg 22% DV; iron 5.8mg 32% DV; magnesium 119.3mg 43% DV; potassium 1192.3mg 33% DV; sodium 625mg 25% DV; thiamin 0.7mg 74% DV; added sugar 1g.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
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Rating: 3 stars
01/08/2017
This was easy enough to make but the flavor was not that exciting to me. Maybe because I added some extra water (I was worried about the beans cooking and not having enough water... didn't seem to be a valid worry- there was plenty of liquid) but it seemed to be missing something... maybe I wanted a little more acidity? I used crushed saltines instead of breadcrumbs because it's easier... probably not as healthy as whole wheat though.:) Read More
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