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Time 5 to 7 hours
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Yield At least 4 servings
Many look down their noses at the slow cooker, but it's perfect for some
dishes. Stews, for one. This sausage, duck and white bean stew is rich
and hearty, and you can leave the dish wholly unattended for five to
seven hours as it cooks. Brown the meat before you put it in the pot or
not.
Ingredients
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½
pound dried small white beans, like pea or navy
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4
cloves garlic, peeled and crushed, plus 1 tablespoon minced garlic
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1
medium-large onion, chopped
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2
carrots, peeled and cut into chunks
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2
cups cored and chopped tomatoes, with their juice (canned are fine)
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3 or 4
sprigs fresh thyme or 1/2 teaspoon dried thyme
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2
bay leaves
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¼
pound slab bacon or salt pork, in 1 piece
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4
sweet Italian sausages, about 3/4 pound
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1
pound boneless pork shoulder
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2
duck legs
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Chicken, beef or vegetable stock, or water, or a mixture, as needed
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Salt and freshly ground black pepper to taste
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1
cup plain bread crumbs, optional
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Chopped fresh parsley for garnish
Preparation
- Combine beans, crushed garlic, onion, carrots,
tomatoes, thyme, bay leaves and meats in a slow cooker, and turn heat to
high. (If you like, brown sausage and duck legs in a skillet before
adding.) Add stock or water to cover by 2 inches. Cover and cook until
beans and meats are tender, 5 to 6 hours on high heat, 7 hours or more
on low.
- When done, add salt and pepper to taste, along
with minced garlic. If you like, remove cassoulet from slow cooker, and
place in a deep casserole; cover with bread crumbs and roast at 400
degrees until bread crumbs brown, about 15 minutes. Garnish and serve.
