Slow Cooker Cassoulet With Crumb Topping Recipes

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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.

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

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

CHEF JOHN'S QUICK CASSOULET



Chef John's Quick Cassoulet image

We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h25m

Yield 4

Number Of Ingredients 13

4 ounces bacon, cut into 1 inch pieces
8 ounces smoked sausage, sliced
12 ounces boneless, skinless chicken thighs, cubed
1 onion, diced
salt and pepper to taste
2 cups chicken broth, plus more if needed
2 (15 ounce) cans cannellini beans, drained and rinsed
1 ½ teaspoons minced fresh rosemary
1 ½ teaspoons minced fresh thyme
cayenne pepper to taste
¼ cup melted butter
1 cup bread crumbs
½ cup finely grated Parmigiano-Reggiano

Steps:

  • Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
  • Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.
  • Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
  • Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
  • Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
  • Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.
  • Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
  • Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
  • Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
  • Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.

Nutrition Facts : Calories 906.3 calories, Carbohydrate 72.2 g, Cholesterol 141.6 mg, Fat 44.2 g, Fiber 12.5 g, Protein 54.4 g, SaturatedFat 18.8 g, Sodium 2071.5 mg, Sugar 6.5 g

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.

COUNTRY CASSOULET



Country Cassoulet image

This bean stew is fantastic with fresh dinner rolls and your favorite green salad. It's a hearty meal that's perfect after a long day in the garden. -Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 10 servings.

Number Of Ingredients 13

1 pound dried great northern beans
2 uncooked garlic-flavored pork sausage links
3 bacon strips, diced
1-1/2 pounds boneless pork, cut into 1-inch cubes
1 pound boneless lamb, cut into 1-inch cubes
1-1/2 cups chopped onion
3 garlic cloves, minced
2 teaspoons salt
1 teaspoon dried thyme
4 whole cloves
2 bay leaves
2-1/2 cups chicken broth
1 can (8 ounces) tomato sauce

Steps:

  • Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid., In a large skillet over medium-high heat, brown sausage links; transfer to a 5-qt. slow cooker. Add bacon to skillet; cook until crisp. Remove with a slotted spoon to slow cooker., In bacon drippings, cook pork and lamb until browned on all sides. Place in slow cooker. Stir in beans and remaining ingredients., Cover and cook on low for 6-8 hours or until beans are tender. Discard cloves and bay leaves. Remove sausage and cut into 1/4-in. slices; return to slow cooker and stir gently.

Nutrition Facts : Calories 375 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 950mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 10g fiber), Protein 35g protein.

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

CHICKEN CASSOULET WITH CRISP BREADCRUMB TOPPING



Chicken Cassoulet with Crisp Breadcrumb Topping image

Cassoulet, a hearty dish from southern France, is usually prepared with pork, sausage, and preserved duck or goose. Chicken thighs are a leaner substitute and are meaty enough to stand up to slow-cooking methods for your next dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 14

5 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
2 tablespoons balsamic vinegar
6 boneless and skinless chicken thighs, trimmed of fat
1 pound dried cannellini beans, soaked overnight in cold water
3 carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1/4-inch pieces
1 onion, cut into 1/4-inch pieces
1 dried bay leaf
2 tablespoons finely chopped fresh sage
1 teaspoon coarse salt
1/2 teaspoon extra-virgin olive oil
1 cup fresh breadcrumbs

Steps:

  • Marinate the chicken: In a bowl large enough to hold chicken thighs, combine 2 garlic cloves, rosemary, 1/2 teaspoon thyme, and vinegar. Add chicken; toss to coat. Cover; refrigerate 1 to 2 hours.
  • Preheat oven to 375 degrees with rack in upper third. Drain beans, and place in a large stockpot with carrots, celery, onion, remaining 3 garlic cloves, bay leaf, sage, and remaining teaspoon thyme. Fill with enough cold water to cover by about 4 inches; bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until beans are tender, 1 1/2 to 2 hours.
  • Transfer bean mixture to a colander set over a bowl, reserving cooking liquid; let cool slightly. Puree half the mixture in the bowl of a food processor fitted with the metal blade. With the motor running, pour in about 1 cup reserved cooking liquid until thick and smooth. Return to pot with remaining bean mixture. Add the salt; stir to combine.
  • Brush an 8-by-2 1/2-inch baking dish with the oil. Remove chicken from marinade, and arrange in a single layer in prepared dish. Bake until chicken is cooked through, about 15 minutes.
  • Remove dish from oven; pour bean mixture over chicken, and sprinkle evenly with breadcrumbs. Set dish on a baking sheet; return to oven, and bake until breadcrumbs are golden brown and beans are bubbling, about 30 minutes. Remove from oven; serve hot.

Nutrition Facts : Calories 152 g, Cholesterol 57 g, Fat 5 g, Fiber 3 g, Protein 22 g, Sodium 236 g

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.

CROCK POT CASSOULET



Crock Pot Cassoulet image

Here is a pared down version of this comfort food classic. It's still delicious and ideal for serving a crowd or as the centerpiece of a buffet party. Use a large minimum 6 quart slow cooker.

Provided by Olha7397

Categories     Stew

Time 15h30m

Yield 12 serving(s)

Number Of Ingredients 23

1 smoked ham hock
2 cups white dried navy beans, soaked, drained and rinsed
1 tablespoon vegetable oil
2 onions, finely chopped
2 carrots, peeled and diced
2 stalks celery, peeled and diced
1 sprig fresh rosemary or 2 teaspoons dried rosemary leaves
4 cups chicken stock (approx.) or 4 cups water (approx.)
1 tablespoon salt
4 garlic cloves, put through a press or 4 mashed garlic
1/2 teaspoon cracked black peppercorns
1/2 teaspoon dried thyme leaves
2 lbs boneless pork shoulder, trimmed of fat and cut into 4 pieces
1/8 teaspoon ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon clove
1 (1 lb) lamb shank, cut into 4 pieces
2 tablespoons tomato paste
2 bay leaves
1 lb kielbasa, cut into 1/4 inch slices
2 cups fresh breadcrumbs
1/2 cup finely chopped fresh parsley
1/4 cup melted butter

Steps:

  • FOR THE CASSOULET: In slow cooker stoneware, combine ham hock and beans.
  • In a skillet, heat oil over medium heat. Add onions, carrots and celery and cook, stirring, until softened. Add rosemary and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add chicken stock to cover beans. Cover and cook on LOW for 10 to 12 hours, until beans are tender. It would be better to do this the night before.
  • In a bowl, combine salt, garlic, peppercorns and thyme. Rub mixture into pork. Place pork in a bowl, cover and refrigerate overnight.
  • Preheat oven to 350°F On a plate, combine cinnamon, allspice and cloves. Roll lamb shanks in mixture and place, narrow end up, on a broiling pan. Scrape excess salt from the marinated pork shoulder and place on same broiling pan. Roast in preheated oven for 1 hour.
  • Remove Ham hock from beans. Remove tough skin and shred meat. Discard skin and bone. Cover and refrigerate meat. Stir tomato paste and bay leaves into bean mixture.
  • Cut roasted pork into 1 inch squares and add along with lamb shanks to bean mixture. Stir to combine. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Remove lamb shanks from mixture and scrape meat from bones. Discard bones and return meat to beans. Stir in kielbasa and reserved meat from ham hock. (See Tips) Transfer mixture to baking dishes, if necessary.
  • BREAD CRUMB TOPPING: Preheat oven to 350°F In a bowl, combine ingredients. Sprinkle over cassoulet and bake, uncovered, for 1 hour.
  • TIPS: Using the slow cooker to make cassoulet makes it a manageable project. Cook the beans and marinate the pork overnight. The next morning, continue cooking as directed.
  • This is a large quantity of cassoulet, and when the sausage and ham meat is added, it may not fit comfortably in the slow cooker stoneware. I have a gargantuan baking dish, Mexican in origin, that I use for the final assembly You may need to transfer the bean mixture to two large baking dishes before adding the bread crumb topping. If you are serving this as a dinner dish and have enough pottery, consider spooning the cassoulet into individual serving size ovenproof tureens. Add the topping and bake as directed.
  • MAKE AHEAD: This dish can be partially prepared the night before it is cooked. Complete Steps 1 and 3, cooking beans overnight. Cover and refrigerate overnight. The next morning, continue cooking as directed. Serves 12.
  • Delicious & Dependable Slow Cooker Recipes.

Nutrition Facts : Calories 619, Fat 37.1, SaturatedFat 13.7, Cholesterol 125.2, Sodium 1219.1, Carbohydrate 32.4, Fiber 9.7, Sugar 5.2, Protein 38.3

SLOW COOKER CASSOULET



Slow Cooker Cassoulet image

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

2 links andouille sausages, diced
2 teaspoons olive oil (if needed)
1 medium onion, diced
3 -4 large carrots, sliced diagonally
2 celery ribs, diced
5 garlic cloves, minced
1 tablespoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried sage
2 (14 ounce) cans great northern beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 cup chicken stock or 1 cup vegetable stock
salt and pepper
1 tablespoon butter, melted
1/4 cup grated parmesan cheese
1/4 cup panko breadcrumbs (or regular breadcrumbs)

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

QUICK PARMESAN-CRUMB CASSOULET



Quick Parmesan-Crumb Cassoulet image

This quick-to-make sausage and white bean cassoulet will knock their socks off with its zesty flavor and its crispy-crunchy Parmesan-crumb topping.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

2 carrots, finely chopped
1 large onion, chopped
1 lb. Italian sausage, crumbled
1/4 cup KRAFT Classic Ranch Dressing, divided
2 cans (15 oz. each) cannellini beans, rinsed, divided
1 cup fat-free reduced-sodium chicken broth
1/4 cup dry bread crumbs
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook carrots and onions in ovenproof Dutch oven or large deep skillet sprayed with cooking spray on medium heat 5 min. or until onions are tender, stirring occasionally. Add sausage and 3 Tbsp. dressing; cook 10 min. or until sausage is done, stirring frequently.
  • Mash 1/3 of the beans. Add to sausage mixture along with the whole beans and broth; stir. Simmer on medium-low heat 20 min., stirring occasionally.
  • Heat broiler. Top cassoulet with combined bread crumbs, cheese and remaining dressing. Broil, 4 inches from heat, 3 to 5 min. or until golden brown.

Nutrition Facts : Calories 490, Fat 30 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 22 g

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1 day ago To adapt the recipe for a slow cooker, bring the poaching liquid to a simmer on the hob, then pour into the slow cooker with the pears. Cook on low for two to three hours until tender (test with a ...
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SLOW COOKER CASSOULET - SUPER TASTE
2014-12-21 In a large skillet over medium high heat, brown the sausage and duck legs. Add the garlic, onion, carrots, tomatoes and their juice, thyme, and bay leaf to the beans in the crock. Nestle in the slab bacon and sprinkle with the pork shoulder cubes. Lay the sausages and duck legs on top and push into the beans a bit.
From supertasteny.com


SLOW COOKER VEGETABLE CASSOULET - VEGAN BEAN STEW - TALES FROM …
2016-01-15 Use the same large pan to gently fry the butternut squash, diced vegetables and garlic for about 5 minutes. Once fried, add them to your slow cooker pot. Lastly, add the rest of the ingredients to the slow cooker. Leave to cook for four hours on high or eight hours on low.
From talesfromthekitchenshed.com


COZY CASSOULET WITH GARLIC BREADCRUMB TOPPING
2022-01-04 In a mixing bowl, combine garlic, bread crumbs, parsley, cheese, and butter. Set aside. Preheat the oven to 400 degrees. Spread the crumb mixture over the cassoulet in the dutch oven or transfer it to an oven safe casserole dish. Bake for 10-15 minutes or until crumbs are golden brown and crisped.
From neighborfoodblog.com


SLOW-COOKER CASSOULET RECIPE | EATINGWELL
Pour into the slow cooker. Coarsely chop the reserved tomatoes and spread over the top so the beans are mostly covered. Step 3. Cook on High for 6 hours or Low for 9 hours. Remove meat from the ham hock and chop; stir back into the stew. Discard the bay leaves. Step 4.
From eatingwell.com


THOMAS KELLER'S SLOW COOKER CASSOULET - CLASSIC FRENCH COMFORT …
2019-10-25 Slice chorizo sausage on the diagonal into ½” slices; add chorizo to the slow cooker. Add cooked beans, pork and garlic. Cover slow cooker and cook on low for 9-10 hours, or until pork shreds easily with 2 forks. Remove and discard garlic. Add breadcrumbs and parsley; stir until well combined.
From spicedblog.com


SLOW COOKER CASSOULET WITH CRUMB TOPPING | RECIPE | POT ROAST …
Oct 4, 2018 - 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
From pinterest.com


SLOW COOKER CASSOULET RECIPES ALL YOU NEED IS FOOD
Steps: In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat …
From stevehacks.com


SLOW COOKER CASSOULET RECIPE | LEITE'S CULINARIA
2017-10-28 In a 6-quart slow cooker with an ovenproof insert (check the manufacturer’s instructions), layer the beans and meats, beginning and ending with the beans and alternating with the meat (4 layers of beans, 3 of meat). Pour the hot stock mixture over the layers of beans and meat. Cover and cook until the beans are tender, 8 to 10 hours on low.
From leitesculinaria.com


SLOW COOKER CASSOULET - GIRL GONE GOURMET
2016-02-05 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. Cover and cook on high for 4-5 hours, or until the meat is tender. Carefully remove the meat from the slow cooker ...
From girlgonegourmet.com


SLOW COOKER CASSOULET | CANADIAN LIVING
2011-10-12 In slow cooker, combine beans, tomatoes, onions, carrot, celery, garlic, bay leaves, thyme, parsley and pepper. Top with ham hock, sausages and bacon. Stir in broth and wine. Cover and cook on low for 6 to 8 hours. Discard bay leaves, thyme and parsley. With slotted spoon, remove ham hock; discard bones, skin and fat.
From canadianliving.com


SLOW COOKER CASSOULET WITH CRUMB TOPPING | PUNCHFORK
Slow Cooker Cassoulet with Crumb Topping, a gluten free recipe from Taste of Home. 7 hrs 20 mins · 16 ingredients · Makes 8 servings · Recipe from Taste of Home Slow Cooker Cassoulet with Crumb Topping | Punchfork
From punchfork.com


SLOW COOKER CASSOULET WITH CRUMB TOPPING
Feb 3, 2019 - 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
From pinterest.ca


SLOW COOKER PORK CASSOULET - THE MAGICAL SLOW COOKER
2017-03-27 Preheat oven to 400°. In a small bowl mix together the breadcrumbs and butter. Crumble this mixture over the beans and pork in the slow cooker. Add the slow cooker insert without the lid into the 400° oven for about 10 minutes or until the topping is browned. (be sure your slow cooker is rated for use in the oven, most of the newer Crock-Pot ...
From themagicalslowcooker.com


POOR MAN’S CASSOULET SLOW COOKER RECIPE - WHAT THE REDHEAD SAID
2014-05-17 If you’re looking for more recipes inspiration, here’s our Slow Cooker Beef Chilli, Slow Cooker Beef Rogan Josh and Slow Cooker Lasagne. You can find all our recipes to date here. So here’s our easy cassoulet recipe – happy cooking! Ingredients. Spray olive oil; 2 onions chopped; Two garlic cloves chopped; 2 rashers of streaky bacon ...
From whattheredheadsaid.com


SLOW COOKER CASSOULET WITH CRUMB TOPPING RECIPE: HOW TO MAKE IT
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
From preprod.tasteofhome.com


SLOW COOKER SAUSAGE AND CHICKEN CASSOULET - BETTER HOMES
Step 2. Coat the inside of a 6- to 7-qt. slow cooker with nonstick cooking spray. Place chicken pieces skin side up in an even layer in slow cooker. Cover; cook on high 3 to 3 1/2 hours or low 6 to 7 hours. Step 3. Serve chicken immediately or cool …
From bhg.com


SLOW COOKER CASSOULET - GO GO GO GOURMET
2014-12-24 Add the wine and cook until reduced by half, then add the tomato paste, tomatoes and chicken stock. Add the pork, beans, garlic and sausage to the insert of a slow cooker, then pour in the contents of the pot. Cook on Low for 9-10 hours. Skim off some of the fat, remove the garlic and fold in the parsley. Let stand at room temperature for 30 ...
From gogogogourmet.com


21 EASY CASSOULET RECIPE SLOW COOKER - SELECTED RECIPES
21 Easy Cassoulet Recipe Slow Cooker. Easy and Delicious Slow Cooker Cassoulet. 4 hr 45 min. Skinless chicken thighs, smoked sausage, great northern beans, turkey bacon, tomato paste. 4.5 68. Allrecipes. Slow-Cooker Cassoulet. 5 hr . Boneless pork shoulder, duck legs, white beans, salt pork, bread crumbs. 4.0 1.1K. NYT Cooking – The New York Times. Slow-Cooker …
From selectedrecipe.com


BERRY CRUMBLE RECIPE (USE FRESH OR FROZEN BERRIES!) - MOM ON …
2022-07-11 Prepare Crumble Topping. Combine flour, brown sugar, granulated sugar, cinnamon and salt in a medium bowl and whisk to combine. Using a pastry cutter or two forks to cut in the cold butter. Sprinkle the crumble topping on top of fruit mixture and spread evenly. Bake for 20 to 25 minutes, until bubbly and golden.
From momontimeout.com


SLOW-COOKER CASSOULET WITH CROûTES AND LEMON-PARSLEY BUTTER
About 15 minutes before the cassoulet is done cooking, heat the oven to 400°F. Place the baguette slices on a baking sheet and toast until golden brown, about 12 minutes. Meanwhile, in a small bowl, mix together the butter, parsley, lemon zest, and salt. When the baguette slices come out of the oven, slather each toast with the butter.
From finecooking.com


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