Slow Cooker Cassoulet

By tinathorn

Ingredients

• 4 14 oz cans (398 mL cans) no-salt- added navy beans, drained and rinsed (or 6 cups cooked)
• 1 28 oz can (796 mL can) no-salt-added whole tomatoes, drained
• 2 onions, diced
• 1 carrot, diced
• 1 rib celery, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 2 fresh thyme sprigs
• 2 fresh parsley sprigs
• 1/4 tsp (1 mL) pepper
• 1 smoked ham hock, (12 oz/340 g)
• 1 pkg (375 g) fully cooked smoked Polish sausages, cut diagonally in 1-1/2-inch
• 3 strips sodium-reduced bacon, sliced
• 3/4 cup (175 mL) sodium-reduced chicken broth
• 3/4 cup (175 mL) white wine

Preparation

Step 1

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. Shred any meat into large chunks; return to slow cooker.