Slow Comfortable Piquant Pork And Bacon Cassoulet Crock Pot Recipes

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SLOW-COOKER CASSOULET



Slow-Cooker Cassoulet image

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

1/2 pound dried small white beans, like pea or navy
4 cloves garlic, peeled and crushed, plus 1 tablespoon minced garlic
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 dried thyme
2 bay leaves
1/4 pound slab bacon or salt pork, in 1 piece
4 sweet Italian sausages, about 3/4 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

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.

SLOW-COOKER PORK CASSOULET



Slow-Cooker Pork Cassoulet image

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

1 lb. boneless pork shoulder, cut into 1-1/2-inch chunks
1/2 lb. Italian sausage, crumbled
1 can (14.5 oz.) diced tomatoes, drained
1 large onion, chopped
2 stalks celery, sliced
2 Tbsp. tomato paste
4 cloves garlic, minced
2 tsp. herbes de Provence
2 cans (15.5 oz. each) great Northern beans, rinsed
4 slices OSCAR MAYER Bacon
1/4 cup KRAFT Grated Parmesan Cheese

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

EASY AND DELICIOUS SLOW COOKER CASSOULET



Easy and Delicious Slow Cooker Cassoulet image

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

1 tablespoon olive oil
6 slices turkey bacon
1 large onion, finely chopped
4 boneless, skinless chicken thighs, chopped
¼ pound fully-cooked smoked sausage, diced
3 cloves garlic, minced
1 teaspoon dried thyme leaves
2 bay leaves
½ teaspoon ground black pepper
¼ cup tomato paste
3 (15 ounce) cans great Northern beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
3 tablespoons minced fresh parsley

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



Slow-Cooker Pork Cassoulet image

Looking for a slow cooked dinner? Pork and beans come together in this hearty French cassoulet - made using Muir Glen® tomatoes and Progresso® chicken broth.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 6

Number Of Ingredients 16

6 slices bacon
2 pork tenderloins (1 lb each), cut into 1 1/2-inch pieces
2 large onions, chopped (2 cups)
3 cloves garlic, finely chopped
3 cans (15.5 oz each) navy beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 cup Progresso™ chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
2 tablespoons chopped fresh parsley
3 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon butter or margarine
1/2 cup Progresso™ panko crispy bread crumbs
1 tablespoon red wine vinegar

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Crumble bacon; place in slow cooker. Heat drippings over medium-high heat. Add the pork slices; cook 4 minutes, turning once, until browned. Place pork in slow cooker. In same skillet, cook onions and garlic over medium-high heat 5 minutes or until tender. In slow cooker, stir onion mixture, beans, tomatoes, broth, wine, tomato paste, 1 tablespoon of the parsley, 2 teaspoons of the thyme, the salt and pepper.
  • Cover; cook on Low heat setting 8 hours. In nonstick skillet, melt butter over medium-high heat. Add bread crumbs; cook until browned. Stir in remaining 1 tablespoon parsley and 1 teaspoon thyme. Uncover slow cooker; stir in vinegar. Sprinkle bread crumb mixture over cassoulet.

Nutrition Facts : Calories 530, Carbohydrate 56 g, Fiber 12 g, Protein 52 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1250 mg

ALL-DAY SLOW-COOKER CASSOULET



All-Day Slow-Cooker Cassoulet image

This cassoulet is filled to the brim with white beans, lamb, garlic sausage, and smoked sausage (and breadcrumbs), but you can make yours with pork or ham, goat, or duck. Whatever you use, keep the proportions similar to those listed below, and you can't lose.

Provided by Andrew Schloss

Categories     Slow Cooker     Lamb     Sausage     Duck     Bean     Breadcrumbs     Soup/Stew

Yield Serves 12

Number Of Ingredients 20

1 pound dried large white beans, such as cannellini or baby limas
1 duck (about 4 pounds)
1 pound boneless leg of lamb, cut into 2-inch cubes
2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
8 ounces garlic sausage, cut into 2-inch lengths
8 ounces smoked sausage, such as andouille, cut into 2-inch lengths
1 large onion, diced
2 large celery ribs, cut into 1/4-inch-thick slices
4 cloves garlic, minced
1/4 teaspoon ground nutmeg
1 teaspoon dried Italian seasoning
Pinch of ground cloves
1/2 cup dry white wine
4 cups beef or chicken broth, or a mixture
1 can (about 15 ounces) diced tomatoes, drained
2/3 cup dried breadcrumbs
1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
Special Equipment
5-6 quart slow cooker

Steps:

  • Put the beans in a medium bowl, cover with about 3 inches of water, and soak overnight. Or put the beans in a saucepan, cover with water, and bring to a boil for 3 minutes. Remove from the heat and soak for 1 hour. Then drain.
  • Meanwhile, cut the duck into 8 pieces: 2 breast halves, 2 drumsticks, 2 thighs, and 2 wings. Trim off all visible fat and excess skin and set the fat and skin aside. Season the duck pieces and lamb with the salt and pepper and set aside.
  • Cook the duck fat and skin in a large heavy skillet over medium heat until between 1/4 and 1/3 cup fat is in the pan, about 4 minutes. Remove the solid pieces of fat and skin and discard. Brown the duck in the hot fat on both sides, about 4 minutes per side, and set aside. Brown the lamb, about 4 minutes per side, and set aside. Brown the sausage pieces on all sides, about 3 minutes per side, and set aside.
  • Add the onion and celery to the skillet and sauté until lightly browned, about 4 minutes. Add the garlic, nutmeg, Italian seasoning, and cloves and sauté until aromatic, about 1 minute. Add the wine and bring to a boil. Add the beef broth and tomatoes, return to a boil, and remove from the heat.
  • To assemble the cassoulet:
  • Layer the beans and meats, in alternating layers (4 of beans, 3 of meat), starting and ending with the beans. Pour the liquid over all, cover the cooker, and cook until the beans are tender, 8 to 10 hours on low.
  • Preheat an oven to 350°F. Mix the breadcrumbs and parsley and scatter over the top of the cassoulet. Transfer the crock with the cassoulet to the oven and bake until the top is browned and bubbling, about 30 minutes. Serve immediately.

SLOW, COMFORTABLE PIQUANT PORK AND BACON CASSOULET (CROCK POT)



Slow, Comfortable Piquant Pork and Bacon Cassoulet (Crock Pot) image

A delicious and comforting combination of beans, bacon, pork, chopped chili tomatoes and herbs. This hearty cassoulet type casserole bubbles away in the crock pot/slow cooker whilst you are busy or at work. Serve this with a tossed green salad and cornbread for a complete meal; alternatively, this is wonderful during the winter months served with steamed greens and piles of mashed potatoes.

Provided by French Tart

Categories     Pork

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 12

10 ounces pork loin, cut into 1 cubes
8 thick pork sausages, cut into large chunks
6 slices streak bacon, chopped
1 medium onion, peeled and chopped
4 garlic cloves, peeled and chopped
1 tablespoon herbes de provence
salt & freshly ground black pepper, to taste
10 ounces canned great white navy beans, drained and rinsed
10 ounces canned black beans, drained and rinsed
2 (10 ounce) Rotel tomatoes & chilies
2 ounces soft breadcrumbs
chopped fresh herb, such as parsley and thyme (to garnish)

Steps:

  • Preheat the slow cooker on high. Place the pork in a frying pan and heat gently until the fat begins to run out. Add the chopped bacon and sausages then brown all over for about 3 to 5 minutes. Remove all the meat from the pan.
  • Add the onion to the pan and fry for 3 minutes, then add the garlic and fry for a further 2 minutes. Add the seasonings and the herbes de Provence , and then add the onion mixture to the pork, bacon and sausages. Mix the two types of beans together.
  • Layer the pork and onion mixture with the mixed beans, then pour over the tomatoes with their juices. Sprinkle the breadcrumbs over the top and cover with the lid. Reduce the temperature to low and cook for 6 to 8 hours. Served garnished with fresh herbs.

Nutrition Facts : Calories 886.4, Fat 56.3, SaturatedFat 18.6, Cholesterol 146.6, Sodium 2134.7, Carbohydrate 46.6, Fiber 13.2, Sugar 2.1, Protein 47.7

SLOW COOKER CASSOULET WITH CRUMB TOPPING



Slow Cooker Cassoulet with Crumb Topping image

Classically inspired, this dish is loaded with chicken thighs, pork and smoked sausage. Tomatoes, beans and wine round out the hearty French stew, and bread crumbs thicken it slightly. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 8 servings.

Number Of Ingredients 16

1 cup soft bread crumbs
2 pounds boneless skinless chicken thighs
1 pound boneless pork shoulder, trimmed and cut into 1" pieces
8 ounces kielbasa, halved lengthwise and cut into 1/2-inch thick slices
2 cans (15 ounces each ) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) petite diced tomatoes, drained
1 cup chopped onion
1 cup chicken broth
3/4 cup white wine
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, crushed
2 fresh thyme sprigs
1 bay leaf
Minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. Place bread crumbs in a 15x10x1-in. baking pan. Bake, uncovered until crumbs are lightly browned, stirring occasionally, about 8-12 minutes. Set aside., Combine the remaining ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, about 7 hours. Remove and discard thyme sprigs and bay leaf. Stir in 3/4 cup bread crumbs. Top individual servings with remaining bread crumbs. If desired, sprinkle with chopped parsley.

Nutrition Facts : Calories 482 calories, Fat 22g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 802mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 6g fiber), Protein 40g protein.

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