Slow Cooker Month: Smoked Sausage & Bean Cassoulet
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One of the cool things about using a slow cooker — besides the dump and go aspect — is that the cost per person is significantly less than fast food.
How often have you gotten a meal at a restaurant for less than $3 per person? And if so, was it good?
If so, where?
Seriously, this smoked sausage and bean cassoulet is an inexpensive filling meal that’s easy to make. What’s not to like?
Smoked Sausage & Bean Cassoulet
- 2 slices bacon
- 2 cups chopped onion
- 3 garlic cloves minced
- 1 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 2 14.5-ounce cans diced tomatoes, drained
- 2 15-ounce cans Great Northern beans, rinsed and drained
- 1 lb. lean boneless pork loin roast trimmed and cut into 1-inch cubes
- 1/2 lb. smoked sausage cut into 1/2-inch cubes
- 8 tsp. finely shredded fresh Parmesan cheese
- Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan leaving drippings. Add onion, garlic thyme, rosemary, and garlic to the pan and sauté until tender, about 4 minutes. Stir in crumbled bacon, salt, pepper, and tomatoes and bring to a boil. Remove from heat.
- Place half of the beans in a large bowl and mash with a potato masher until chunky. Add to 4-6 quart slow cooker. Add the remaining half of the beans, pork, sausage, and tomato mixture and stir well.
- Cover and cook on low setting for 6-8 hours.
- Ladle into bowls and sprinkle with Parmesan cheese to serve.
- Serves 8
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