White Bean Cassoulet

White Bean Cassoulet

Serves 4 to 6

- 1 tablespoon (15 mL) olive oil

- 1 large onion, chopped fine

- 3 cloves garlic, minced

- 1 teaspoon (5 mL) dried thyme leaves

- Salt, to taste

- 1/2 teaspoon (2 mL) ground pepper

- 2 pork sausages, cut in half or thirds

- 4 chicken thighs, bone-in

- 4 ounces (115 g) double-smoked bacon, diced

- 2 carrots, peeled and diced

- 1 tablespoon (5 mL) tomato paste

- 1 1/2 cups (375 mL) low-sodium chicken broth

- 1 1/2 cups (375 mL) Great Northern dry white beans, soaked overnight and drained

To garnish:

- 3 tablespoons (40 mL) fresh parsley leaves, minced

- 1 1/2 cups (375 mL) homemade croutons

1. Heat olive oil in a large skillet on medium heat. Add onion and cook until tender, about 4 minutes. Add garlic, thyme, salt and pepper. Remove from pan and set aside.

2. In the same pan, brown sausages well; set aside with the onion. Brown chicken thighs; set aside with sausage and onion. Sauté diced bacon, then transfer all ingredients (except garnishes) to slow cooker. Stir until combined.

3. Cover and cook on Low setting 7 to 8 hours. Before serving, garnish with chopped parsley and homemade croutons.

Source: The Red Apron


Read more: http://www.montrealgazette.com/life/green-guide/forget/1337085/story.html#ixzz11g6nEpsR