Slow-Cooker Kielbasa and White Bean Cassoulet

kielbasa-white-bean-cassoulet
Photo by Christopher Testani
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  • Serves 4 to 6
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    Nutritional Information

    Per Serving

    • Calories 430 calories
    • Fat 24 g (7 g saturated fat)
    • Cholesterol 210 mg
    • Sodium 1240 mg
    • Protein 40 g
    • Carbohydrate 14 g
    • Sugar 4 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 63 mg

Ingredients

  1. Check cups dried white beans (such as great Northern or navy, about 8 ounces)
  2. Check 1 pound kielbasa, cut into 1-inch pieces
  3. Check 3 cups low-sodium chicken broth
  4. Check 1 15-ounce can 
diced tomatoes and their juices
  5. Check 1 medium yellow onion, finely chopped
  6. Check 2 cloves garlic, finely chopped
  7. Check 2 teaspoons chopped fresh thyme leaves
  8. Check Kosher salt and 
black pepper
  9. Check 8 ½-inch slices of baguette, buttered and toasted, cut into cubes
  10. Check ¼ cup chopped flat-leaf parsley

Directions

  1. Combine the beans, kielbasa, broth, tomatoes, onion, garlic, thyme, 
and ½ teaspoon salt in a 4- to 6-quart 
slow cooker.
  2. Cover and cook until the beans are tender and creamy, on low for 7 to 8 hours (checking the beans after 7 hours) or on high for 5 hours. Season with salt and pepper.
  3. Serve the cassoulet topped with the baguette cubes and parsley.
     

* Total time ranges from 5 hours, 15 minutes 
or 8 hours, 15 minutes