Cassoulet is a rich heritage recipe originating in southwestern France, slowly cooked for hours in traditional earthenware vessels called cassoles. It can be made with many types of meat, including duck, lamb, goose and pork and often paired with a garlic sausages. Although this dish requires several hours of slow cooking, it is incredibly worth the wait.
Some recipes require hours of hands-on preparation. And many are delicious.
This recipe uses a slow-cooker which makes the dish extremely convenient and equally delicious.
I love to make this with leftover meats (lamb, pork or chicken).
Slow Cook Lamb, Sausage and White Bean Cassoulet
1 tablespoons olive oil
1 1/2 cups chopped onion
1 cup diced celery
1 cup diced carrot
1 tablespoon chopped fresh thyme
6 garlic cloves, chopped
3 slices turkey bacon, diced
1 pound dried Great Northern beans
32-ounce reduced sodium chicken stock
2 cups water
1 bay leaf
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
4 ounces turkey kielbasa, sliced
8 ounces pre-cooked boneless leg of lamb, trimmed and cut into bite-sized pieces (substitute cooked chicken, pork or turkey — great for leftovers)
1 bunch kale, torn
Sliced baguette, brushed with olive oil and toasted in the oven
Heat a skillet over medium-high heat with olive oil. Add onion and next 5 ingredients (through bacon); cook 10 minutes or until vegetables are tender. Put into a 6-quart electric slow cooker. Add beans, stock, and water. Cover and cook on LOW for 8 hours, HIGH for 4 hours.
During the last 30 minutes of cooking, add sliced sausage and cooked lamb (or other meat of choice, pork is traditional and chicken is very good as well).
Slice baguette into individual slices and brush with olive oil. Toast in the oven until crispy and set aside to garnish each serving.
Before serving, add washed and torn kale to the crock pot, stirring until it’s wilted. Sprinkle buttered breadcrumbs on the top before serving if you wish, although more often, I skip this step.