Crock Pot Busy Day Cassoulet
2 T. olive oil
1 lb. boneless pork loin, cut into bite sized chunks
1 lb. Italian sausage, cut into 1 inch slices
2 carrots, chopped
1/2 C. diced red bell pepper
1/2 C. diced green bell pepper
1 C. chopped onion
3 cloves garlic, minced
2 15 oz. cans cannellini beans, rinsed
drained
1 14 1/2 oz. can diced tomatoes, undrained
1 1/2 C. chicken broth
1/ 2 C. dry white wine
1 T. minced parsley
2 t. Herbes de Provence
Place 6 quart slow cooker pot on range over medium heat. Add olive oil, add sausage and cook until browned. Remove to plate.
Add pork in small batches and brown well on all sides.
Return sausage to pot, place on heating base.
Add carrots, peppers, onion, garlic, beans, and tomatoes.
In small bowl combine chicken broth, wine parsley and Herbes de Provence. Add to slow cooker.
Place cover on pot; cook on low for 8-10 hours or on high for 2-3 hours.
Love this recipe! I did add a few things that after spending a summer in the south of France, that I felt made it a little more authentic to what was my favorite dish that summer. I cut the pork and sausage down to 3/4 lbs each, but then added 3/4lb boneless/skinless chicken thighs to replace the duck or chicken usually found in the French bistro version. To compensate for more meat and beans, I increased the wine and broth to 1c, and 1 can respectively to increase the liquids. Lastly I also added a little more of each of the veggies, and 60oz of beans vice the 30oz in the recipe, as we really love cannellini beans at our house.
Thank you for posting your recipe, it brought back so many wonderful memories!
Thanks Aron!