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1/2 pound small white beans, like pea or navy
4 cloves garlic, peeled and crushed, plus 1 tablespoon
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 teaspoon
2 bay leaves
1/4 pound slab bacon or salt pork, in 1 piece
4 sweet Italian sausages, about 3/8 pound
1 pound boneless pork shoulder
2 duck legs
Chicken, beef or vegetable stock, or water, or
a mixture, as needed
Salt and freshly ground black pepper to taste
1 cup plain bread crumbs, optional
Chopped fresh parsley for garnish.
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.
Cover and cook until beans and meats
are tender, 5 hours on high heat, 7 hours
or more on low.
2. 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 400F degrees
until bread crumbs brown, about 15 minutes.
Garnish and serve.
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