So, what exactly is a cassoulet you might be thinking? Well, it’s a slow-cooked dish from the south of France that usually contains meat, pork skin and white beans. This cassoulet has 2 out of those 3 things… Pork skin is the only thing missing.
In the bowl of my slow cooker I combined dry Northern beans, beef kielbasa that I sliced into 1-inch pieces, chicken broth, diced tomatoes, onion, garlic, thyme and salt and set it to cook on low for 8 hours…
But, after checking on it after 7 hours I decided that my cassoulet was done as I didn’t want my beans to turn into mush.
To go along with this hearty soup I toasted 8 1/2-inch buttered baguette slices that I then cubed…
And then topped my cassoulet with.
Yum… This is the perfect dish for these cold winter days.
Slow Cooker Kielbasa and White Bean Cassoulet
1 1/2 cup dried white beans, Northern or Navy Beans
1 pound kielbasa, cut into 1-inch pieces
3 cups low-sodium chicken broth
1 15-ounce can diced tomatoes with juice
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons fresh thyme leaves, chopped
Kosher salt and black pepper
8 1/2-inch slices of baguette, buttered and toasted, cut into cubes
Combine the beans, kielbasa, broth, tomatoes, onion, garlic, thyme and 1/2 teaspoon salt in a 4 -to- 6 quart slow cooker.
Cover and cook on low for 7 to 8 hours, until the beans are tender and creamy (check the beans after 7 hours) or on high for 5 hours. Season with salt and pepper.
Serve topped with the baguette cubes.
Recipe from Real Simple Magazine