Best 3 All Day Slow Cooker Cassoulet Recipes

Cassoulet is a hearty and flavorful French stew that is typically made with white beans, meat, and vegetables. The dish is believed to have originated in the region of Languedoc in southern France, and it is often served as a main course or as a side dish. Cassoulet is a versatile dish that can be made with a variety of different ingredients, making it a popular choice for home cooks. This recipe includes a slow-cooker version of cassoulet, which is a great option for busy weeknights. The recipe also includes a vegetarian version of cassoulet, which is a great option for those who are looking for a meatless meal.

**Additional recipes included in the article:**

* All-Day Slow-Cooker Cassoulet
* Vegetarian Slow-Cooker Cassoulet
* Classic Cassoulet
* Cassoulet with Duck Confit
* Cassoulet with Lamb
* Cassoulet with Sausage

These recipes offer a variety of options for making cassoulet, so you can find the perfect recipe for your taste and dietary preferences.

Let's cook with our recipes!

SLOW-COOKER CASSOULET

Slow-Cooker Cassoulet image

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.

Provided by Mark Bittman

Categories dinner, soups and stews, main course

Time 5h

Yield At least 4 servings

Number Of Ingredients 15

Ingredients

1/2 pound dried small white beans, like pea or navy
4 cloves garlic, peeled and crushed, plus 1 tablespoon minced garlic
1 medium-large onion, chopped
2 carrots, peeled and cut into chunks
2 cups cored and chopped tomatoes, with their juice (canned are fine)
3 or 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
2 bay leaves
1/4 pound slab bacon or salt pork, in 1 piece
4 sweet Italian sausages, about 3/4 pound
1 pound boneless pork shoulder
2 duck legs
Chicken, beef or vegetable stock, or water, or a mixture, as needed
Salt and freshly ground black pepper to taste
1 cup plain bread crumbs, optional
Chopped fresh parsley for garnish

Steps:

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.

SLOW COOKER CASSOULET

Slow Cooker Cassoulet image

This recipe is a combination of the best bits of a few cassoulet recipes I've tried before. The simple combination of flavors in this dish becomes positively transcendent after a day of simmering. Serve this super-easy dish whenever true comfort food is called for!

Provided by velorutionista

Categories One Dish Meal

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 links andouille sausages, diced
2 teaspoons olive oil (if needed)
1 medium onion, diced
3 -4 large carrots, sliced diagonally
2 celery ribs, diced
5 garlic cloves, minced
1 tablespoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried sage
2 (14 ounce) cans great northern beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 cup chicken stock or 1 cup vegetable stock
salt and pepper
1 tablespoon butter, melted
1/4 cup grated parmesan cheese
1/4 cup panko breadcrumbs (or regular breadcrumbs)

Steps:

Saute sausage in large skillet over medium heat till browned. Remove with slotted spoon.
Add onion, carrots, celery, and garlic to sausage drippings and saute till onions turn translucent, about 5 minutes, adding olive oil if needed to prevent sticking. Add thyme, rosemary, and sage and saute till fragrant, a minute or two.
Combine onion mixture, sausage, beans, tomatoes, and stock in 3.5 quart (or larger) slow cooker. Cover and cook 8 hours on LOW.
Just before serving, combine melted butter, parmesan, and bread crumbs, stirring till well coated. Sprinkle crumb mixture over each serving.

Nutrition Facts : Calories 518.1, Fat 20.5, SaturatedFat 7.8, Cholesterol 38.6, Sodium 1026.1, Carbohydrate 58.6, Fiber 15.4, Sugar 9.5, Protein 27.7

ALL-DAY SLOW-COOKER CASSOULET

All-Day Slow-Cooker Cassoulet image

This cassoulet is filled to the brim with white beans, lamb, garlic sausage, and smoked sausage (and breadcrumbs), but you can make yours with pork or ham, goat, or duck. Whatever you use, keep the proportions similar to those listed below, and you can't lose.

Provided by Andrew Schloss

Categories Slow Cooker Lamb Sausage Duck Bean Breadcrumbs Soup/Stew

Yield Serves 12

Number Of Ingredients 20

Ingredients

1 pound dried large white beans, such as cannellini or baby limas
1 duck (about 4 pounds)
1 pound boneless leg of lamb, cut into 2-inch cubes
2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
8 ounces garlic sausage, cut into 2-inch lengths
8 ounces smoked sausage, such as andouille, cut into 2-inch lengths
1 large onion, diced
2 large celery ribs, cut into 1/4-inch-thick slices
4 cloves garlic, minced
1/4 teaspoon ground nutmeg
1 teaspoon dried Italian seasoning
Pinch of ground cloves
1/2 cup dry white wine
4 cups beef or chicken broth, or a mixture
1 can (about 15 ounces) diced tomatoes, drained
2/3 cup dried breadcrumbs
1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
Special Equipment
5-6 quart slow cooker

Steps:

Put the beans in a medium bowl, cover with about 3 inches of water, and soak overnight. Or put the beans in a saucepan, cover with water, and bring to a boil for 3 minutes. Remove from the heat and soak for 1 hour. Then drain.
Meanwhile, cut the duck into 8 pieces: 2 breast halves, 2 drumsticks, 2 thighs, and 2 wings. Trim off all visible fat and excess skin and set the fat and skin aside. Season the duck pieces and lamb with the salt and pepper and set aside.
Cook the duck fat and skin in a large heavy skillet over medium heat until between 1/4 and 1/3 cup fat is in the pan, about 4 minutes. Remove the solid pieces of fat and skin and discard. Brown the duck in the hot fat on both sides, about 4 minutes per side, and set aside. Brown the lamb, about 4 minutes per side, and set aside. Brown the sausage pieces on all sides, about 3 minutes per side, and set aside.
Add the onion and celery to the skillet and sauté until lightly browned, about 4 minutes. Add the garlic, nutmeg, Italian seasoning, and cloves and sauté until aromatic, about 1 minute. Add the wine and bring to a boil. Add the beef broth and tomatoes, return to a boil, and remove from the heat.
To assemble the cassoulet:
Layer the beans and meats, in alternating layers (4 of beans, 3 of meat), starting and ending with the beans. Pour the liquid over all, cover the cooker, and cook until the beans are tender, 8 to 10 hours on low.
Preheat an oven to 350°F. Mix the breadcrumbs and parsley and scatter over the top of the cassoulet. Transfer the crock with the cassoulet to the oven and bake until the top is browned and bubbling, about 30 minutes. Serve immediately.

Tips:

Use a variety of beans for a more complex flavor and texture. Great options include Great Northern beans, Cannellini beans, and Lima beans.
Soak the beans overnight to reduce cooking time. If you're short on time, you can also quick-soak the beans by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Use a combination of fresh and dried herbs for a more flavorful cassoulet. Fresh herbs like thyme, rosemary, and parsley add a bright, herbaceous flavor, while dried herbs like bay leaves and cloves add a more complex, earthy flavor.
Don't overcrowd the slow cooker. The beans need room to cook evenly, so don't add too many ingredients at once.
Cook the cassoulet on low for at least 8 hours, or on high for 4-6 hours. The longer you cook the cassoulet, the more flavorful it will be.
Serve the cassoulet with a side of crusty bread or rice. This will help to soak up the delicious sauce.

Conclusion:

This all-day slow cooker cassoulet is a hearty and flavorful dish that is perfect for a winter meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious meal, give this cassoulet a try. You won't be disappointed.