495 minutes
A slow-cooked meal that combines tender meats and flavorful beans into a delicious, warming stew.
Bacon, chopped
slices
Onion, finely chopped
each
Garlic, chopped
cloves
to taste
Black Pepper, freshly ground
to taste
Chicken Stock, low-sodium
quarts
Navy Beans, dried
0 lb
Diced Tomatoes, fire-roasted, canned
0 oz
Thyme Sprigs, fresh
each
Bay Leaves, dried
each
Smoked Sausage, cut into 1-inch pieces
0 lb
Pork Shoulder, boneless, cut into 2-inch cubes
0 lb
Lemony Bread Crumbs
for sprinkling
Flat Leaf Parsley, finely chopped, fresh
for sprinkling
1. Cook Bacon and Vegetables
Cook the chopped bacon in a medium skillet over medium heat until it begins to brown, about 3 minutes. Add the finely chopped onion and garlic to the skillet, seasoning with kosher salt and freshly ground black pepper. Continue cooking until the onion is softened and the bacon is browned, about 7 minutes. Transfer the mixture to your slow cooker.
2. Prepare the Cassoulet Base
To the slow cooker, add the low-sodium chicken broth, dried navy beans, fire-roasted diced tomatoes, fresh thyme sprigs, and dried bay leaves. Season with salt and pepper to taste. Add the smoked sausage and boneless pork shoulder cubes, pressing them into the liquid. Set the slow cooker to low for 7 to 8 hours or high for 4 to 5 hours.
3. Serve the Cassoulet
Once the cassoulet is finished cooking, serve it in bowls topped with a generous sprinkle of All-Purpose Lemony Bread Crumbs and finely chopped fresh parsley.
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