This quick-to-assemble version of a traditional French cassoulet features smoked sausage, thick-cut bacon and creamy white beans. Pour the remainder of the wine with the meal, and accompany with a salad with a mustard vinaigrette for a super-satisfying autumn Sunday supper. If your slow cooker doesn’t have a flameproof insert, do the first two steps using a Dutch oven on the stove top, then transfer the contents of the pot to your slow cooker before adding the beans.
Easy Slow-Cooker Cassoulet with Sausage and Bacon
- 1 lb. (500 g) thick-cut bacon slices, finely chopped
- 1 lb. (500 g) fully cooked smoked pork sausages such as kielbasa
- 1 carrot, peeled and finely chopped
- 1 yellow onion, finely chopped
- 1 tsp. minced garlic
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- 2 Tbs. Dijon mustard
- 1 cup (8 fl. oz./250 ml) Riesling or other fruity white wine
- 1 cup (8 fl. oz./250 ml) low-sodium chicken broth
- 2 Tbs. firmly packed dark brown sugar
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cloves
- Freshly ground pepper
- 2 cans (15 oz./470 g each) white beans, drained and rinsed
1. Put a flameproof slow-cooker insert on the stove top over medium heat, then add the bacon and fry, stirring occasionally, until the fat is rendered, about 10 minutes. With a slotted spoon, transfer the bacon to a plate. Raise the heat to medium-high, and add the sausages. Cook the sausages, turning them as needed, until evenly browned, about 4 minutes total. Transfer the sausages to a plate with the bacon.
2. Carefully pour off all but 2 Tbs. of the fat from the insert and return the insert to medium-high heat. Add the carrot, onion and garlic and sauté until softened, 3 to 5 minutes. Whisk in the flour and mustard and cook, stirring, until the flour is fully incorporated, 30 to 60 seconds. Pour in the wine and simmer until it evaporates, about 2 minutes. Whisk in the broth, sugar, coriander, cloves and a few grinds of pepper and bring to a boil.
3. Transfer the insert to the slow cooker, add the beans, sausages, and bacon, and stir to mix. Cover and cook on low for 3 hours. The sausages should be heated through and tender.
4. Spoon the cassoulet onto a serving platter and serve immediately. Serves 4 to 6.
Learn to make the most of your slow cooker with this and other inspiring recipes in our Quick Slow Cooking, by Kim Laidlaw.