Slow Cooker Cassoulet

This traditional braised French country classic works well in the slow cooker. You'll find smoked ham hocks in the deli section of most grocery stores. Substitute smoked turkey leg of equal weight if unavailable.
Photo by Henya B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    cans (14 oz/398 mL each) no-salt- added navy beans, drained and rinsed (or 6 cups cooked)

  • 1

    can (28 oz/796 mL) 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 (4 cm) thick slices

  • 3

    strips sodium-reduced bacon, sliced

  • 3/4

    cup (175 mL) sodium-reduced chicken broth

  • 3/4

    cup (175 mL) white wine

Directions

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.

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