Slow Cooker Cassoulet
The recipe Slow Cooker Cassoulet can be made in roughly 10 hours and 45 minutes. This recipe serves 8. This main course has 722 calories, 34g of protein, and 48g of fat per serving. For $3.26 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of nutmeg, smoked sausages, yellow onion, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 476 foodies and cooks. It is brought to you by Leites Culinaria. It is a good option if you're following a dairy free diet. With a spoonacular score of 92%, this dish is spectacular. Slow Cooker Cassoulet, Slow Cooker Cassoulet, and Slow-Cooker Pork Cassoulet are very similar to this recipe.
Servings: 8
Preparation duration: 60 minutes
Cooking duration: 585 minutes
Ingredients:
1/2 teaspoon freshly ground black pepper
2/3 cup bread crumbs
1 (15-ounce) can diced tomatoes, drained
2 large celery stalks, cut into 1/2-inch slices
2 teaspoons coarse sea salt
1/2 cup dry white wine
1 duck, such as Muscovy or Pekin, about 4 pounds
1/4 cup coarsely chopped flat-leaf parsley
8 ounces garlic sausages, cut into 2-inch chunks
4 garlic cloves, minced
Pinch ground cloves
1 teaspoon Italian seasoning (store-bought or homemade)
1 pound boneless leg of lamb, cut into 2-inch cubes (ask the butcher to do this)
1 quart (4 cups) homemade chicken stock or good-quality low-sodium beef broth
1/4 teaspoon freshly grated nutmeg
8 ounces smoked sausages, such as andouille, cut into 2-inch chunks
1 pound dried large white beans, such as cannellini or baby limas
1 large yellow onion, chopped
Equipment:
colander
bowl
frying pan
slow cooker
oven
baking sheet
stove
Cooking instruction summary:
1. The day before you intend to serve the cassoulet, pick over the beans and cast aside any stones or grit or other curious objects. Rinse the beans in a colander and drain well. Dump the beans in a bowl and add enough water to cover by at least 3 inches. Let soak overnight.2. The day you intend to serve the cassoulet, cut the duck into 8 pieces and trim off all visible fat and excess skin, reserving both the duck pieces and the excess duck fat and skin.3. Cook the duck fat and skin in a large heavy skillet over medium heat until between 1/4 and 1/3 cup fat has rendered and is shimmering, golden and beautiful, maybe 4 minutes or so. Remove and discard the solid pieces of fat and skin. Season the duck pieces and the lamb with the salt and pepper. Add the duck pieces to the skillet and sear them in the hot fat, turning to brown both sides. Transfer them to a plate. Repeat with the lamb pieces and then the sausage pieces.4. Add the onion and celery to the fat in the skillet and sauté until lightly browned. Add the garlic, Italian seasoning, nutmeg, and cloves and sauté until aromatic, about 1 minute. Add the wine and bring to a boil. Add the stock or broth and tomatoes and bring to a boil. Remove from the heat.5. Drain the beans. Layer the beans and meats, beginning and ending with the beans and alternating with the meat (4 layers of beans, 3 of meat), in a 6-quart slow cooker with an ovenproof insert. (Check the manufacturer’s instructions.) Pour the hot liquid over the layers of beans and meat. Cover and cook until the beans are tender, 8 to 10 hours on low. (We found that 9 hours did the trick perfectly.)6. Preheat the oven to 350°F (180°C).7. Mix the bread crumbs and parsley in a small bowl and scatter over the top of the cassoulet. Remove the insert from the slow cooker, place it on a baking sheet, and bake until the top is browned and bubbling, about 30 minutes. Serve the cassoulet immediately. (You can cover and refrigerate the cassoulet for up to 5 days. Reheat gently in a low oven or on the stovetop over low heat.)
Step by step:
1. The day before you intend to serve the cassoulet, pick over the beans and cast aside any stones or grit or other curious objects. Rinse the beans in a colander and drain well. Dump the beans in a bowl and add enough water to cover by at least 3 inches.
2. Let soak overnight.
3. The day you intend to serve the cassoulet, cut the duck into 8 pieces and trim off all visible fat and excess skin, reserving both the duck pieces and the excess duck fat and skin.
4. Cook the duck fat and skin in a large heavy skillet over medium heat until between 1/4 and 1/3 cup fat has rendered and is shimmering, golden and beautiful, maybe 4 minutes or so.
5. Remove and discard the solid pieces of fat and skin. Season the duck pieces and the lamb with the salt and pepper.
6. Add the duck pieces to the skillet and sear them in the hot fat, turning to brown both sides.
7. Transfer them to a plate. Repeat with the lamb pieces and then the sausage pieces.
8. Add the onion and celery to the fat in the skillet and sauté until lightly browned.
9. Add the garlic, Italian seasoning, nutmeg, and cloves and sauté until aromatic, about 1 minute.
10. Add the wine and bring to a boil.
11. Add the stock or broth and tomatoes and bring to a boil.
12. Remove from the heat.
13. Drain the beans. Layer the beans and meats, beginning and ending with the beans and alternating with the meat (4 layers of beans, 3 of meat), in a 6-quart slow cooker with an ovenproof insert. (Check the manufacturer’s instructions.)
14. Pour the hot liquid over the layers of beans and meat. Cover and cook until the beans are tender, 8 to 10 hours on low. (We found that 9 hours did the trick perfectly.)
15. Preheat the oven to 350°F (180°C).
16. Mix the bread crumbs and parsley in a small bowl and scatter over the top of the cassoulet.
17. Remove the insert from the slow cooker, place it on a baking sheet, and bake until the top is browned and bubbling, about 30 minutes.
18. Serve the cassoulet immediately. (You can cover and refrigerate the cassoulet for up to 5 days. Reheat gently in a low oven or on the stovetop over low heat.)
Nutrition Information:
covered percent of daily need
