All-Day

cassoulet

HANDS-ON TIME

35 MIN

TOTAL TIME

7 to 8 HRs on Low or 4 to 5 HRs on High

Serves 4

This dish came together one day when I was trying to clean out my freezer. I threw a bunch of meat (a random piece of pork shoulder, a half pack of sausage, some bacon) in my slow cooker, then added navy beans and a few other pantry staples. At first I called the recipe a stew. But then I changed the name to cassoulet because the combination of pork, sausage, and beans reminded me of that southern French classic—and also because it sounded way nicer.

• 4 thick-cut bacon slices, chopped
• 1 onion, finely chopped
• 4 garlic cloves, chopped
• Kosher salt and freshly ground black pepper
• 1 quart low-sodium chicken broth
• ¾ pound dried navy beans (2 cups)
• 1 (15-ounce) can fire-roasted diced tomatoes
• 3 fresh thyme sprigs
• 2 dried bay leaves
• ½ pound smoked sausage, such as kielbasa or andouille, cut into 1-inch pieces
• 1 pound boneless pork shoulder, cut into 2-inch cubes
• All-Purpose Lemony Bread Crumbs, for sprinkling
• Finely chopped fresh parsley, for sprinkling

In a medium skillet, cook the bacon over medium heat, stirring occasionally, until just starting to render, about 3 minutes. Add the onion, garlic, and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the onion is softened and the bacon is browned, about 7 minutes. Scrape the mixture into a slow cooker.

Add the broth to the slow cooker and then stir in the beans, tomatoes, thyme, bay leaves, 2 teaspoons salt, and ½ teaspoon pepper. Nestle the sausage and pork in the broth, pressing them down with a spoon to submerge. Cover and cook on Low for 7 to 8 hours or High for 4 to 5 hours, until the beans and pork are tender.

Spoon the cassoulet into bowls and serve, sprinkled with All-Purpose Lemony Bread Crumbs and finely chopped parsley.