Floral Separator

Smoked Sausage Cassoulet Recipe

2 slices of bacon 2 cups chopped onion 1 teaspoon dried thyme ½ teaspoon dried rosemary 3 cloves of garlic, minced ½ teaspoon salt ½ teaspoon black pepper 2 cans (14.5 ounces each) diced tomatoes, drained


2 cans (15 ounces each) Great Northern beans, rinsed and drained 1 pound lean boneless pork loin roast, trimmed and cut into 1-inch pieces ½ pound reduced-fat smoked sausage, cut into ½-inch pieces 8 teaspoons shredded fresh Parmesan cheese 8 teaspoons chopped fresh flat-leaf parsley

Cook the bacon in a large skillet over medium-high heat until it's crispy. Take out the bacon and crumble it. Leave the drippings in the pan. 

Add chopped onion, thyme, rosemary, and minced garlic to the pan with the drippings. Cook for about 3 minutes until they're soft. 

In a big bowl, mash half of the beans until they're chunky using a potato masher. Add the rest of the beans, the pork, and the sausage to the bowl, and mix it all together well.

Put half of the bean mixture into a 3 ½-quart electric slow cooker. Then layer half of the tomato mixture on top. Repeat the layers.

Cover the slow cooker and cook everything on LOW for 5 hours.

When it's done, scoop the stew into bowls. Sprinkle each bowl with some Parmesan cheese and chopped parsley before serving.