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Slow Cooker Sausage & Bean Cassoulet

By Katie Wong 1 (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
Hearty meal for a cold night
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Ingredients

  • 2 tbsp sunflower oil
  • 2 onions, chopped
  • 2 garlic cloves, thinly chopped
  • 115g/4oz streaky bacon, chopped
  • 500g/1lb 2oz pork sausages
  • 400g/14oz canned haricot, red kidney or black-eyed beans, drained and rinsed
  • 2 tbsp chopped fresh parsley
  • 150ml/5 fl oz hot beef stock

To Serve

  • 2 tbsp sunflower oil
  • 2 onions, chopped
  • 2 garlic cloves, thinly chopped
  • 115g/4oz streaky bacon, chopped
  • 500g/1lb 2oz pork sausages
  • 400g/14oz canned haricot, red kidney or black-eyed beans, drained and rinsed
  • 2 tbsp chopped fresh parsley
  • 150ml/5 fl oz hot beef stock
  • 4 slices french bread
  • 55g/2oz Gruyere Cheese, or any cheese of your liking

Method

  • STEP 1
    Heat the oil in a heavy-based frying pan. Add the onions and cook over a low heat, stirring occasionally for 5 minutes until softened. Add the garlic, bacon and sausages occasionally for a further 5 minutes
  • STEP 2
    Using a slotted spoon, transfer the mixture from the frying pan to the slow cooker. Add the beans, parsley and stock the cover and cook on low for 6 hours
  • STEP 3
    Shortly before serving, preheat the grill. Place the bread slices on the grill rack and lightly toast on one side under the grill. Turn the slices over, sprinkle with the grated cheese and place back under the grill until melted
  • STEP 4
    Serve the cassoulet and the bread slices immediately

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