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Slow Cooker Sausage & Bean Cassoulet
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Hearty meal for a cold night
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 1Heat 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 2Using 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 3Shortly 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 4Serve the cassoulet and the bread slices immediately
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