Mark Bittmans Slow Cooker Cassoulet Recipes

SLOW-COOKER CASSOULET

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

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.

CASSOULET WITH LOTS OF VEGETABLES (MARK BITTMAN)

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.

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

SLOW COOKER CASSOULET

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.

THOMAS KELLER'S SLOW COOKER CASSOULET

Steps:

• Directions:.
• Season the pork generously with kosher salt and pepper; set aside.
• In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper.
• Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.
• Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.
• Add the onions and 1 teaspoons kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic.
• Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper.
• Position a rack in the lower third of an oven and preheat the broiler.
• Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes.
• Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10.
• Adapted from a recipe by Thomas Keller, Chef/Owner, The French Laundry.