Name: Slow Cooker Sausage and White Bean Cassoulet Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: French
Ingredients: 2 lbs sausages (left whole, sliced, or crumbled); 1 large onion, peeled and chopped; 4 cloves garlic, peeled and crushed or minced; 1 lb cherry tomatoes, left whole; 2 (16 oz) cans white cannellini beans, undrained; 1-2 tbsp olive oil; 2 tbsp balsamic vinegar; 2 tsp dried thyme; 3 bay leaves, fresh or dried; Salt and pepper, to taste

Description

A hearty and comforting Slow Cooker Sausage and White Bean Cassoulet featuring flavorful sausages, tender cannellini beans, cherry tomatoes, and aromatic herbs slow-cooked to perfection for a rich and satisfying meal.

Ingredients

Meat

2 lbs sausages (left whole, sliced, or crumbled)

Vegetables and Beans

1 large onion, peeled and chopped
4 cloves garlic, peeled and crushed or minced
1 lb cherry tomatoes, left whole
2 (16 oz) cans white cannellini beans, undrained

Liquids and Condiments

1-2 tbsp olive oil
2 tbsp balsamic vinegar

Herbs and Spices

2 tsp dried thyme
3 bay leaves, fresh or dried
Salt and pepper, to taste

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Instructions

Brown the sausages: Heat 1-2 tablespoons of olive oil in a large shallow pan over medium-high heat. Brown the sausages based on your choice: if whole, cook until the skin turns brown; if sliced or crumbled, cook until nicely browned and cooked through. Once browned, remove the sausages and transfer them into the slow cooker.
Sauté onions and garlic: In the same pan with the remaining oil and sausage flavor, add the chopped onion and crushed or minced garlic. Sauté for about 2-3 minutes until the onions soften and absorb all the flavors in the pan. Transfer these aromatics into the slow cooker with the sausages.
Add remaining ingredients and cook: Add the whole cherry tomatoes, balsamic vinegar, dried thyme, bay leaves, and the undrained cans of white cannellini beans into the slow cooker. Stir gently to combine all ingredients. Cover and cook on high for 2-3 hours or on low for 4-5 hours. The dish will produce its own sauce as it slowly cooks.
Season and serve: Once cooked, taste and season with additional salt and pepper if needed. Serve the cassoulet hot alongside rice or your favorite crusty bread for a complete meal.

Notes

Using sausages whole will keep them juicy and more intact; sliced or crumbled sausages will integrate more into the dish.
Do not drain the canned beans; they help form a rich sauce during slow cooking.
If preferred, fresh herbs can be used instead of dried thyme and bay leaves for a fresher flavor.
For a gluten-free meal, ensure sausages are gluten-free.
Leftovers taste even better the next day and freeze well.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main Course
Method: Slow Cooking
Cuisine: French