SLOW-COOKER CASSOULET
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
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.
EASY AND DELICIOUS SLOW COOKER CASSOULET
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
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
ALL-DAY SLOW-COOKER CASSOULET
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
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 COOKER CASSOULET WITH CRUMB TOPPING
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
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.
SLOW COOKER CASSOULET
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
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
THOMAS KELLER'S SLOW COOKER CASSOULET
From the William Sanoma Catalog... Beloved by generations of French cooks, cassoulet is a rustic, slow-cooked dish made with white beans and a lavish assortment of meats, from duck confit or foie gras to sausages and succulent cuts of pork, lamb or poultry. Here, we feature an adaptation of the Languedoc specialty from Thomas Keller, the internationally acclaimed chef of The French Laundry, in Northern California. To simplify the dish for home cooks, Chef Keller developed his cassoulet recipe for us utilizing the All-Clad Deluxe slow cooker. Be sure to use precooked Spanish-style chorizo sausage links, not fresh Mexican-style chorizo. Spanish chorizo is available in a variety of textures; purchase a softer-style sausage, rather than a dry one, for this dish; dry sausages are best suited for slicing and eating on their own, as a tapa.
Provided by ayrolynkeady
Categories Beans
Time 15h
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Directions:.
- Season the pork generously with kosher salt and pepper; set aside.
- In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper.
- Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.
- Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.
- Add the onions and 1 teaspoons kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic.
- Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper.
- Position a rack in the lower third of an oven and preheat the broiler.
- Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes.
- Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10.
- Adapted from a recipe by Thomas Keller, Chef/Owner, The French Laundry.
Nutrition Facts : Calories 1882.1, Fat 78.6, SaturatedFat 26.3, Cholesterol 210.4, Sodium 2107.8, Carbohydrate 184.6, Fiber 26.7, Sugar 13, Protein 99.4
SAUSAGE CASSOULET
Use up any cans of beans you have in the cupboard for this classic French sausage casserole. Made in a slow cooker, it's a great batch-cook for the freezer
Provided by Liberty Mendez
Categories Dinner, Main course, Supper
Time 6h40m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 501 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.5 milligram of sodium
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- To prepare cassoulet: Combine beans, ham hock, onion, sliced garlic, bay leaves, thyme and salt in a 6- to 7-quart slow cooker. Add broth and juice from tomatoes (reserve the tomatoes). Nestle pork into the bean mixture.
- Cook tomato paste in a small saucepan over medium-high heat, stirring constantly, until deeply browned in several spots on the bottom, 2 to 3 minutes. Add wine and bring to a boil, stirring to dissolve the tomato paste and release the browned bits from the pan. Pour into the slow cooker. Coarsely chop the reserved tomatoes and spread over the top so the beans are mostly covered.
- 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.
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