This hearty soup is exploding with flavors. Meat lovers will crave this bacon-packed and sausage-enriched delight. For a thicker consistency, let the cassoulet stand 30 minutes before serving.
2 bacon slices
2 cups chopped onion
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (14.5-ounce) cans diced tomatoes, drained
2 (15-ounce) cans Great Northern beans, rinsed and drained
1 pound lean boneless pork loin roast, trimmed and cut into 1-inch cubes
1/2 pound reduced-fat smoked sausage, cut into 1/2-inch cubes
8 teaspoons finely shredded fresh Parmesan cheese
8 teaspoons chopped fresh flat-leaf parsley
How to Make It
Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.
Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.
My rule is ALWAYS season any meat before putting in crockpot and then it won't be bland. I brown the sausage and pork a little so it looks better instead of grey and boiled. 30 minutes before completion add any wine, cooking sherry or a squeeze of lemon or lime and this becomes a 4 star meal.
I was skeptical that my husband would like this because he doesn't typically like cassoulet. He really liked this one. I must admit that I miss the usual toasted buttered bread crumbs I usually see on top of these dishes, but this one did not lack in flavor.
The first time I made this, I followed recipe exactly and it was good but ... just good. I made again tonight and changed a few things based on other reviews and what I had on hand: I used diced pancetta, fire-roasted diced tomatoes, boneless skinless chicken thighs instead of pork, and some garlic sausage. I didn't add any garlic (actually forgot that step), and doubled the herbs since I used fresh. After I sautéed the onions, I deglazed the pan with a little red wine. Instead of the crockpot used the oven, 325 degrees for about 1.5 hrs. Added the parsley at the end, but not the parmesan cheese. All very small changes but we loved it ... I will definitely make this again.
This is so delicious. I made with turkey bacon, smoked beef sausage and boneless chicken thighs (I don't eat pork). I had to use a little olive oil for the bacon since the bacon doesn't make enough (or any at all) drippings. I also cooked the chicken a little with some seasoning salt before I put it in the crock pot. We ate ours with rice. Everyone loved it. I will definitely make this again! It only took 4 hours to cook.
I thought this was great. Had lots of flavor. Had to sub some stuff with what I had on hand. navy and pinto beans, Kielbasa sausage, bay leaf, pepper flakes and ham bone. (used everything but the pork lion) little extra rosemary and thyme. Served with cheddar biscuits. The family loved it. will make again