This slow cooker cassoulet will make you feel like a real chef! A cassoulet is a dish that originated in France, so when your family asks what’s for dinner, you can tell them it’s French, see if they’re impressed!
Here’s a healthy tidbit to motivate you to make this. Did you know that studies have shown that individuals who eat beans at least twice a week lower their risk of colon cancer by 50%?
Also, if your kids are like mine and think they don’t like beans, the fact that these are mashed means you might be able to sneak them by them! I know I succeeded with mine!
For planning purposes: This will take you about 20 minutes of prep time, and then let the slow cooker do the work. No pre-dinner prep other than I’d recommend turning the slow cooker off a half hour or so before, so it’s not too hot.
- Two slices bacon
- One sweet onion, chopped
- Two cloves garlic, diced
- One T olive oil
- Three 15-oz cans great northern beans, rinsed and drained
- Two 15 -oz cans diced tomatoes, drained
- One 15-oz can diced tomatoes with garlic and onion, drained
- 1 pound clean turkey sausage
- 1/2 t chopped fresh thyme, or use dried
- 1/2 t chopped fresh rosemary, or use dried
- Salt and pepper to taste, approx 1/2 t each
- Grated parmesan cheese for serving
- Cut bacon into small pieces, and brown in skillet. Add in onion and garlic, with olive oil to prevent burning, and cook until onions are translucent. Add drained tomatoes, rosemary, thyme, and salt and pepper. Simmer while you do step two.
- After draining and rinsing beans, put them in a large bowl. Using the back of a fork or a potato masher, mash beans until the consistency of roughly mashed potatoes. Dice up sausage into quarter-inch pieces and mix into bean mash.
- Beginning with half the beans, layer the bean mixture, then half the tomato mixture, then bean mixture, and finally tomato mixture into slow cooker.
- Cook on low for 4 hours.
- Serve sprinkled with parmesan cheese.