Slow Cooker Sausage Cassoulet


1 tablespoon olive oil

1 1/2 cups onion, chopped

1 1/2 cups carrot, sliced

1 cup parsnip, chopped

1/2 cup celery, diced

4 garlic cloves, minced

two 15 Oz. cans cannellini beans, rinsed and drained

two 4 Oz. links sweet Italian sausage, chopped and cooked

one 28 Oz. can diced tomatoes

3/4 cup unsalted chicken stock

2 teaspoons fresh thyme, chopped

1/4 teaspoon pepper

1 bay leaf

1 tablespoon unsalted butter

1/2 cup breadcrumbs

1/4 cup Parmesan cheese, grated

six 16 Oz. Sourdough Artisan Breads for bowls (optional)

Heat a large nonstick skillet over medium. Add oil to pan; swirl to coat.

Add onion, carrot, parsnip, celery and garlic, than cook 5 minutes.

Place vegetable mixture in a 5-quart slow cooker.

Add cannellini beans, sausage, tomatoes, chicken stock, thyme, salt, pepper and bay leaf.

Cover and cook on LOW 6 hours or until vegetables are tender.

Melt butter in a small skillet over medium.

Add breadcrumbs; cook 3 minutes or until browned, stirring frequently.

Remove pan from heat; stir in cheese.

Stir half of breadcrumb mixture into cassoulet in slow cooker

(optional) Slice the tops off six 16 Oz. Sourdough Artisan Breads, then hallow out the center and fill with cassoulet.

sprinkle remaining breadcrumb mixture and parsley evenly over each serving. Enjoy!
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