Monday, November 9, 2015

Slow-cooker Smoked Sausage Cassoulet

I'm in love with my crock-pots. Yes, crock-pots plural. They make preparing a yummy meal a breeze. I mean, who doesn't like the concept of set it and forget it?

Now, most of us know a good crock-pot recipe is rarely just set it and forget it. There is usually some sort of prep like browning your roast that needs to happen before the cock-pot can work its magic. This recipe is no different, but like all good crock-pot recipes it is so worth a little prep to come back a few hands-off hours later to a hot meal that's ready to go.

There is no roast to brown in the recipe. Prep includes getting the delicious sauce base going on the stove, getting all your meat chopped and ready for action, and smushing some of your beans to set yourself up for a nice, thick stew consistency later. I'd say that's worth it for being able to walk away for 5 hours and come back to a meal that is perfect for a work night, but also worthy of company.

Ladies and gentlemen, start your slow cookers! This one is a winner!

Slow-cooker Smoked Sausage Cassoulet
From: Cooking Light
Servings: about 6
Time: about 30 minutes active, 5 hours inactive

- 2 slices of bacon
- 2 cups onion, chopped
- 1 tsp of dried thyme
- 1/2 tsp of dried rosemary
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cans (14.5oz) diced tomatoes, drained
- 2 cans (15oz) great northern beans, rinsed and drained
- 1 lb lean, boneless pork roast, trimmed and cut into 1 ince cubes
- 1/2 lb smoked sausage, cut into 1/2 inch cubes
- 8 tsp finely shredded Parmesan cheese

Cook bacon in a large skillet until crisp. Remove bacon and set aside until cool, then crumble.

In pan with bacon drippings, add onion, thyme, rosemary, and garlic. Saute three minutes or until tender. Stir in the crumbled bacon, salt, pepper, and tomatoes. Bring to a boil and then remove from heat.

Place one of the cans of beans in a large bowl and mash with a potato masher until chunky. Add the remaining can of beans, pork and sausage to the bowl and stir well. 

Place half of the bean mixture in the bottom of your 3.5 quart slow cooker. Layer half of the tomato and onion mixture on top of your first bean layer. Repeat the layers. 

Cover and cook on low for 5 hours.

This is my before shot. Beautiful layers just waiting to be braised into deliciousness. 

After! Liquid from the veggies has cooked out to create a yummy, thick sauce.

Ladle into bowls and top with the Parmesan cheese.

This is perfect for an easy, week night supper or you could serve with crusty bread and wine for an easy dinner with guests. I hope you enjoy!

Nutrition Facts: (based on 6 servings)
Calories 409, Total Fat 15g, Saturated Fat 6g, Cholesterol 75mg, Sodium 1196mg, Potassium 14mg, Total Carbohydrate 34g, Fiber 9g, Sugars 8g, Protien 33g. 


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