Crock-Pot Cassoulet

Name: Crock-Pot Cassoulet
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 c. small white or Great Northern beans; 4 1/2 c. water; 3 slices bacon; 2 medium onions, chopped; 1 lb. each, lamb and pork, cubed; 1 c. dry red wine; 2 Tbsp. tomato paste; 1/2 c. beef stock; 1 carrot, grated; 2 cloves, garlic, minced; 1 tsp. thyme; 1 lb. mild Italian sausage

Eats Now Editorial Team · Meat & Poultry

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Crock-Pot Cassoulet – a delicious recipe with white, water, bacon, onions, pork, red wine. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 1/2 c. small white or Great Northern beans
4 1/2 c. water
3 slices bacon
2 medium onions, chopped
1 lb. each, lamb and pork, cubed
1 c. dry red wine
2 Tbsp. tomato paste
1/2 c. beef stock
1 carrot, grated
2 cloves, garlic, minced
1 tsp. thyme
1 lb. mild Italian sausage

1
Soak beans overnight; drain.
2
Simmer in water 1 hour; drain and put in crock.
3
Saute bacon; saute and brown lamb and pork in drippings.
4
Put in crock.
5
Add wine, paste, stock with carrot, garlic, salt and thyme; cook covered on low for 6 to 8 hours.
6
Add sausage and cook 1 more hour.
7
Slice sausage and arrange on top. Makes 8 to 10 servings.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 c. small white or Great Northern beans, 4 1/2 c. water, 3 slices bacon, 2 medium onions, chopped, and more.

Yes, Crock-Pot Cassoulet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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