This slow-cooker cassoulet comes together quickly without fuss.
Mashing some of the beans makes the broth creamier, while a topping of toasted panko adds contrasting crunchiness.
Serve with a crusty baguette to sop up every last drop of the sauce.
Garnish with fresh thyme sprigs, if desired.
Stir in the tomato paste; cook, stirring constantly, 1 minute.
Stir in the tomatoes, pepper, and salt; bring to a boil over medium-high.
Transfer the sausage mixture to a 6-quart slow cooker; stir in the chicken stock.
Mash 1/2 cup of the rinsed beans.
Add the mashed and whole beans to the slow cooker.
Cover and cook on LOW until the vegetables are tender, 3 hours and 30 minutes to 4 hours.
Heat the oil in a small skillet over medium.
Add the panko, and cook, stirring constantly, until golden brown, 3 to 4 minutes.
Stir the remaining 1 teaspoon thyme into the panko.
Divide the sausage mixture among 4 bowls; top with the toasted panko mixture, and serve immediately.
Stir in the tomato paste; cook, stirring constantly, until blended.
Stir in the tomatoes, pepper, and salt; bring to a boil.
Turn off the cooker.
Stir in the chicken stock.
Mash 1/2 cup of the rinsed beans.
Add the mashed and whole beans to the pot.
Lock the lid; turn Pressure Valve to “Venting.”
Cook on SLOW COOK [Normal] until the vegetables are tender, about 4 hours.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
