This slow-cooker cassoulet comes together quickly without fuss. Mashing some of the beans makes the broth creamier, while a topping of toasted panko adds contrasting crunchiness. Serve with a crusty baguette to sop up every last drop of the sauce. Garnish with fresh thyme sprigs, if desired.

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Source: Everyday Slow Cooker

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Recipe Summary

active:
20 mins
total:
3 hrs 50 mins
Servings:
4
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the sausage in a large nonstick skillet over medium-high, stirring to crumble the sausage, until the oil begins to release, about 2 minutes. Add the onion, celery, carrots, and 2 tablespoons of the thyme to the skillet; cook, stirring occasionally, 5 minutes. Stir in the tomato paste; cook, stirring constantly, 1 minute. Stir in the tomatoes, pepper, and salt; bring to a boil over medium-high.

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  • Transfer the sausage mixture to a 6-quart slow cooker; stir in the chicken stock. Mash 1/2 cup of the rinsed beans. Add the mashed and whole beans to the slow cooker. Cover and cook on LOW until the vegetables are tender, 3 hours and 30 minutes to 4 hours.

  • Heat the oil in a small skillet over medium. Add the panko, and cook, stirring constantly, until golden brown, 3 to 4 minutes. Stir the remaining 1 teaspoon thyme into the panko. Divide the sausage mixture among 4 bowls; top with the toasted panko mixture, and serve immediately.

Tips

Multicooker Directions: In Step 1, place the sausage in the inner pot of a 6-quart multicooker. With the lid off, press SAUTÉ [Normal], and cook uncovered, stirring often, until the oil begins to release. Add the onion, celery, carrots, and 2 tablespoons of the thyme; cook uncovered, stirring often, 5 minutes. Stir in the tomato paste; cook, stirring constantly, until blended. Stir in the tomatoes, pepper, and salt; bring to a boil. Turn off the cooker. Stir in the chicken stock. Mash 1/2 cup of the rinsed beans. Add the mashed and whole beans to the pot. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the vegetables are tender, about 4 hours. Complete Step 3.

Nutrition Facts

404 calories; protein 19g 38% DV; carbohydrates 42g 14% DV; exchange other carbs 3; dietary fiber 11g 44% DV; sugars 8g; fat 18g 28% DV; saturated fat 5g 25% DV; sodium 570mg 23% DV.