SLOW-COOKER CASSOULET
Many look down their noses at the slow cooker, but it's perfect for some dishes. Stews, for one. This sausage, duck and white bean stew is rich and hearty, and you can leave the dish wholly unattended for five to seven hours as it cooks. Brown the meat before you put it in the pot or not.
Provided by Mark Bittman
Categories dinner, soups and stews, main course
Time 5h
Yield At least 4 servings
Number Of Ingredients 15
Steps:
- 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 to 6 hours on high heat, 7 hours or more on low.
- 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 400 degrees until bread crumbs brown, about 15 minutes. Garnish and serve.
EASY AND DELICIOUS SLOW COOKER CASSOULET
I am married to a chef, but I can't cook. So I make a lot of food in my slow cooker when it's my night to cook. We love France and French cooking, and this recipe is a wonderfully simple, elegant cassoulet that even I can make and he loves. Wonderful for cold nights and dinner parties. Double the recipe for leftovers - it melds overnight very well.
Provided by smart cookie
Categories World Cuisine Recipes European French
Time 4h45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
- Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
- Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.
Nutrition Facts : Calories 521.9 calories, Carbohydrate 52.9 g, Cholesterol 68.4 mg, Fat 18.9 g, Fiber 12.1 g, Protein 35.5 g, SaturatedFat 5.4 g, Sodium 641.2 mg, Sugar 4.7 g
SLOW-COOKER PORK CASSOULET
Impress your friends and family with our mouthwatering Slow-Cooker Pork Cassoulet. This hearty stew is made with pork shoulder, sausage, bacon and beans.
Provided by My Food and Family
Categories Beans
Time 7h45m
Yield 6 servings, about 1-1/4 cups each
Number Of Ingredients 11
Steps:
- Combine all ingredients except beans, bacon and cheese in slow cooker; cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 3 to 4 hours).
- Add beans to ingredients in slow cooker; cook, covered, on HIGH 15 min. or until heated through. Meanwhile, cook bacon until crisp; drain.
- Crumble bacon; sprinkle over ingredients in slow cooker along with the cheese.
Nutrition Facts : Calories 440, Fat 26 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 85 mg, Sodium 800 mg, Carbohydrate 20 g, Fiber 7 g, Sugar 3 g, Protein 29 g
SLOW COOKER CASSOULET
This recipe is a combination of the best bits of a few cassoulet recipes I've tried before. The simple combination of flavors in this dish becomes positively transcendent after a day of simmering. Serve this super-easy dish whenever true comfort food is called for!
Provided by velorutionista
Categories One Dish Meal
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Saute sausage in large skillet over medium heat till browned. Remove with slotted spoon.
- Add onion, carrots, celery, and garlic to sausage drippings and saute till onions turn translucent, about 5 minutes, adding olive oil if needed to prevent sticking. Add thyme, rosemary, and sage and saute till fragrant, a minute or two.
- Combine onion mixture, sausage, beans, tomatoes, and stock in 3.5 quart (or larger) slow cooker. Cover and cook 8 hours on LOW.
- Just before serving, combine melted butter, parmesan, and bread crumbs, stirring till well coated. Sprinkle crumb mixture over each serving.
Nutrition Facts : Calories 518.1, Fat 20.5, SaturatedFat 7.8, Cholesterol 38.6, Sodium 1026.1, Carbohydrate 58.6, Fiber 15.4, Sugar 9.5, Protein 27.7
SLOW COOKER CASSOULET
This is definitely a cheater version of cassoulet, but a nice change of pace for a weeknight crock pot meal! Serve with French bread to sop up the lovely juices. You can substitute chicken broth for white wine.
Provided by cooks4forty
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 5h20m
Yield 6
Number Of Ingredients 9
Steps:
- Place the chicken into the bottom of a slow cooker. Stir together the onion, garlic, parsley, salt, pepper, cannellini beans, and turkey kielbasa in a large bowl. Pour the mixture over the chicken in the slow cooker, and pour the wine over all the ingredients. Cover, set the cooker to Low, and cook until the chicken is very tender and the cassoulet is thickened, 5 to 6 hours.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 24.9 g, Cholesterol 134.5 mg, Fat 9.1 g, Fiber 5.8 g, Protein 51.4 g, SaturatedFat 2.5 g, Sodium 1252.8 mg, Sugar 2.3 g
MARK BITTMAN'S SLOW-COOKER CASSOULET
Steps:
- 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
CASSOULET WITH LOTS OF VEGETABLES (MARK BITTMAN)
Cassoulet is one of the best of the myriad of traditional European dishes that combine beans and meat to produce wonderful rich, robust stews. This recipe maintains that spirit, but is much faster, easier, less expensive, and more contemporary, emphasizing the beans and vegetables over meat. (That probably makes it more, not less, traditional, since meat was always hard to come by before the mid-twentieth century.) The main recipe starts with already cooked beans or canned beans and is ready relatively fast. To begin with dried beans, see the variation; it takes more time, but the results are even better.
Provided by Nado2003
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
- Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
- Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.
- Slow-Cooked Cassoulet. Start with dried beans. After browning the meat in Step 1, leave it in the pan and add 1/2 pound dry white beans (they'll cook faster if you soak them first) and enough water or stock to just cover. Bring to a boil, then reduce the heat and cook, stirring occasionally, for about an hour. Meanwhile, in a separate pan with another 2 tablespoons of olive oil, cook the vegetables as directed in Step 2. Add them to the pot of beans along with the tomatoes and herbs. Bring to a boil, then reduce the heat to a gentle bubble and cook, stirring occasionally, until the beans are tender, adding more liquid as necessary to keep them moist. This will take anywhere from another 30 to 60 minutes, depending on the age of your dried beans.
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- Add cannellini beans and tomatoes, bay leaf, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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- Heat a large pan over medium-high heat. In batches, brown the chicken drumsticks, pork belly, and sausages until well browned on all sides. Once browned place them in the slow cooker.
- Add the salt pork to the slow cooker in one piece. Add the onions, carrots, garlic, thyme and bay leaves. Pour the chopped tomatoes over the top. Next add the chicken stock. If the liquid is not covering the meat, add some water.
- Carefully remove the meat from the slow cooker and place in a baking dish. Pour the liquid into a seperate large baking dish. Add the beans to the liquid, cover the dish and place in the refrigerator to chill. Cover the dish with the meat and place in the refrigerator to chill overnight.
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