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Cassoulet

1/2 pound bulk pork sausage
1 small onion, sliced (1/2 cup)
1 clove garlic, minced
1 1/2 cups cubed fully cooked ham
2 Tbsp. snipped parsley
1 bay leaf
2 15 oz. cans navy beans
1/4 cup dry white wine
Dash of ground cloves


In a skillet cook the sausage, onion, and garlic until meat is lightly browned and onion is tender; drain off the fat.

Add ham, parsley and bay leaf; mix well. Stir in undrained beans, wine and cloves. Put into the slow cooker, cook on low about 6 hours.
Jim's Comments:

I omitted the white wine, otherwise I made no other changes.

I used a 2 1/2 quart slow cooker for this recipe.

While it presented well in a bowl, neither one of us liked the taste of this recipe, and I'm not sure why, although I suspect it's because we're not big Bean People, and the recipe tasted bean-y.

I'm going to leave this one up to you to decide. It's a relatively cheap meal, so I'm hesitant to say that it's not worth the effort to make, because it's an easy recipe.




Some general comments about this recipe:


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