slow cooker white bean and sausage cassoulet

Pork

Slow Cooker White Bean & Sausage Cassoulet

This slow-cooker cassoulet comes together quickly without fuss. Mashing some of the beans makes the broth creamier, while a topping of toasted panko adds contrasting crunchiness. Serve with a crusty baguette to sop up every last drop of the sauce. Garnish with fresh thyme sprigs, if desired.

Ingredients

6 ounces italian pork sausage, casings removed
¾ cup chopped yellow onion (from 1 medium onion)
¼ cup chopped celery (from 1 celery stalk)
¼ cup matchstick carrots
2 tablespoons , plus 1 teaspoon chopped fresh thyme
2 tablespoons tomato paste
1 (14.5 ounce) can no-salt-added fire-roasted diced tomatoes, undrained
¾ teaspoon black pepper
⅛ teaspoon kosher salt
1 cup unsalted chicken stock
2 (15 ounce) cans no-salt-added great northern or cannellini beans, drained and rinsed
2 teaspoons olive oil
⅓ cup panko (japanese-style breadcrumbs)

Directions

Cook the sausage in a large nonstick skillet over medium-high, stirring to crumble the sausage, until the oil begins to release, about 2 minutes. Add the onion, celery, carrots, and 2 tablespoons of the thyme to the skillet; cook, stirring occasionally, 5 minutes. Stir in the tomato paste; cook, stirring constantly, 1 minute. Stir in the tomatoes, pepper, and salt; bring to a boil over medium-high.
Transfer the sausage mixture to a 6-quart slow cooker; stir in the chicken stock. Mash 1/2 cup of the rinsed beans. Add the mashed and whole beans to the slow cooker. Cover and cook on LOW until the vegetables are tender, 3 hours and 30 minutes to 4 hours.
Heat the oil in a small skillet over medium. Add the panko, and cook, stirring constantly, until golden brown, 3 to 4 minutes. Stir the remaining 1 teaspoon thyme into the panko. Divide the sausage mixture among 4 bowls; top with the toasted panko mixture, and serve immediately.