Crockpot Sausage and White Bean Cassoulet

Crockpot Sausage and White Bean Cassoulet Recipe - Authentic French Cuisine

Region / culture: France | Preparation time: 15 minutes | Cooking time: 8 hours | Servings: 6

Introduction

Crockpot Sausage and White Bean Cassoulet is a hearty and flavorful dish that is perfect for a cozy night in. This recipe is easy to make and requires minimal effort, making it a great option for busy weeknights.

History

The cassoulet is a traditional French dish that originated in the South of France. It is a slow-cooked casserole made with white beans, various meats, and vegetables. This version of the cassoulet is a simplified and quicker version that can be made in a crockpot.

Ingredients

2 (16 oz (454 g)) cans of great northern beans, undrained
1 (28 oz (794 g)) can of diced tomatoes, undrained
1 (14 oz (397 g)) package of smoked turkey sausage, sliced
0.75 cup of vegetable broth
3 medium carrots, sliced
1 cup of frozen chopped onions, minced
2 garlic cloves, minced
0.5 tsp of salt
0.5 tsp of dried thyme
0.25 tsp of pepper
1 bay leaf
0.5 cup of fine, dry breadcrumbs
0.25 cup of freshly grated parmesan cheese

How to prepare

Combine the first 11 ingredients in a 5 qt (4.73 liter) slow cooker.
Cover and cook on low for 8 hours or until the vegetables are tender.
Remove and discard the bay leaf.
Stir in the bread crumbs.
Sprinkle each serving with Parmesan cheese before serving.

Variations

You can use different types of beans such as cannellini beans or navy beans.
Add in some chopped kale or spinach for added nutrition.
Use different types of sausage such as chicken or pork sausage.

Cooking Tips & Tricks

Make sure to slice the smoked turkey sausage thinly to ensure that it cooks evenly in the crockpot.

- You can customize this recipe by adding other vegetables such as bell peppers or celery.

- For a richer flavor, you can use chicken or beef broth instead of vegetable broth.

Serving Suggestions

Serve Crockpot Sausage and White Bean Cassoulet with a side of crusty bread or a green salad for a complete meal.

Cooking Techniques

This recipe utilizes the slow-cooking technique of a crockpot to develop deep flavors and tenderize the ingredients.

Ingredient Substitutions

You can use chicken or beef sausage instead of turkey sausage.

- Substitute the vegetable broth with chicken or beef broth for a richer flavor.

Make Ahead Tips

You can prepare the ingredients for Crockpot Sausage and White Bean Cassoulet ahead of time and store them in the refrigerator until ready to cook.

Presentation Ideas

Serve Crockpot Sausage and White Bean Cassoulet in individual bowls garnished with fresh parsley for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a glass of red wine such as a Merlot or Cabernet Sauvignon.

Storage and Reheating Instructions

Store any leftovers of Crockpot Sausage and White Bean Cassoulet in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Crockpot Sausage and White Bean Cassoulet contains approximately 300 calories.

Carbohydrates

Each serving of Crockpot Sausage and White Bean Cassoulet contains approximately 35 grams of carbohydrates.

Fats

Each serving of Crockpot Sausage and White Bean Cassoulet contains approximately 10 grams of fat.

Proteins

Each serving of Crockpot Sausage and White Bean Cassoulet contains approximately 20 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains dairy (Parmesan cheese) and may contain allergens such as soy and wheat (breadcrumbs).

Summary

Crockpot Sausage and White Bean Cassoulet is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals.

Summary

Crockpot Sausage and White Bean Cassoulet is a delicious and comforting dish that is perfect for a cozy night in. With simple ingredients and minimal effort, this recipe is sure to become a family favorite.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Crockpot Sausage and White Bean Cassoulet. It was a cool autumn day, and I was visiting my dear friend Margaret in her cozy kitchen. Margaret was always experimenting with new recipes and ingredients, and I always loved learning from her culinary adventures.

As we chatted over cups of tea, Margaret suddenly pulled out a well-loved cookbook from her shelf and excitedly flipped through the pages. She came across a recipe for a hearty cassoulet that caught her eye, and she exclaimed, “I've been wanting to try this for ages! Would you like to make it with me?”

I eagerly agreed, and we set to work gathering the ingredients for the dish. Margaret explained that a traditional cassoulet was a slow-cooked casserole of white beans and various meats, originating from the south of France. She had put her own twist on it by adapting the recipe for the Crockpot, making it a perfect dish for busy days when you wanted a warm and comforting meal ready when you got home.

We started by browning some Italian sausages in a skillet, giving them a delicious caramelized crust. The aroma of the sausages cooking filled the kitchen, and I knew we were in for a treat. While the sausages sizzled away, we chopped onions, carrots, and celery to add to the cassoulet. Margaret also added some garlic, thyme, and bay leaves for extra flavor.

Once everything was ready, we layered the sausages and vegetables in the Crockpot, along with some canned white beans and diced tomatoes. Margaret poured in some chicken broth and a splash of white wine for good measure. She set the Crockpot to low and let it simmer away for the rest of the day, filling the house with the most wonderful scent.

As the hours passed, Margaret and I caught up on old times, sharing stories and laughter while the cassoulet bubbled away. The anticipation of tasting the finished dish grew with each passing minute, and by dinnertime, we were both eagerly awaiting our first bite.

When we finally lifted the lid of the Crockpot, we were greeted by a rich and fragrant stew that looked absolutely irresistible. The sausages had become tender and flavorful, the vegetables had softened into a delicious sauce, and the beans had soaked up all the savory goodness of the broth and wine.

We ladled the cassoulet into bowls and sprinkled them with fresh parsley before taking our first taste. The flavors were incredible – the sausages were perfectly seasoned, the beans were creamy and delicious, and the broth was rich and comforting. Margaret and I both agreed that this recipe was a winner, and we vowed to make it again soon.

Over the years, I have made this Crockpot Sausage and White Bean Cassoulet many times, always remembering that day in Margaret's kitchen when I first discovered it. I have shared the recipe with friends and family, and it has become a favorite in my household as well. Every time I make it, I think of Margaret and the joy of cooking together, and I am grateful for the gift of this delicious and comforting dish.