How to Make It
Combine the beans, kielbasa, broth, tomatoes, onion, garlic, thyme, and ½ teaspoon salt in a 4- to 6-quart slow cooker.
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.
Serve the cassoulet topped with the baguette cubes and parsley.
* Total time ranges from 5 hours, 15 minutes or 8 hours, 15 minutes