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.
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.