Slow Cooker Great Northern Bean And Veggie Sausage Cassoulet Recipes

SLOW-COOKER GREAT NORTHERN BEAN AND VEGGIE SAUSAGE CASSOULET

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, gently mix carrots, onion, beans, wine, sun-dried tomatoes, garlic, dried thyme, bay leaf, salt and pepper. Arrange soy-protein sausage pieces on top of beans. Pour tomatoes over top.
• Cover; cook on Low heat setting 7 hours 30 minutes to 8 hours 30 minutes or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes.
• Just before serving, remove bay leaf. Sprinkle with parsley and fresh thyme.

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.

SPEEDY CASSOULET

Steps:

• In 3-quart saucepan, heat beans, tomatoes, broth and kielbasa to boiling, stirring occasionally; reduce heat.
• Stir in bell peppers. Simmer uncovered 5 minutes, stirring occasionally. Sprinkle with bread crumbs.

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.

SLOW COOKER SAUSAGE & BEAN CASSOULET

Steps:

• Heat the oil in a heavy-based frying pan. Add the onions and cook over a low heat, stirring occasionally for 5 minutes until softened. Add the garlic, bacon and sausages occasionally for a further 5 minutes
• Using a slotted spoon, transfer the mixture from the frying pan to the slow cooker. Add the beans, parsley and stock the cover and cook on low for 6 hours
• Shortly before serving, preheat the grill. Place the bread slices on the grill rack and lightly toast on one side under the grill. Turn the slices over, sprinkle with the grated cheese and place back under the grill until melted
• Serve the cassoulet and the bread slices immediately

WHITE BEAN CASSOULET FOR THE SLOW COOKER

Steps:

• Heat olive oil in a large nonstick skillet over medium heat. Add chopped onion, carrot slices, parsnip slices and garlic. Cover and cook 5 minutes; stirring occasionally.
• Place cooked mixture into the slow cooker. Add beans and next 6 ingredients (through Bay leaf). Cover and cook on LOW 8 hours or until vegetables are tender. Remove Bay leaf.
• Sauté sausage until browned. Drain off fat.
• Combine breadcrumbs, parmesan cheese and melted butter in a small bowl; toss with a fork until moist. Stir breadcrumb mixture and cooked sausage into bean mixture; sprinkle with parsley.

SLOW COOKER CASSOULET

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.

SAUSAGE CASSOULET

Steps:

• Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side - you don't have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.
• Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.