Slow Cooker Cassoulet

Slow cookers usually mean autumn soups and winter stews—comfort foods on cold nights. But I love my slow cooker in summer. Most people barbeque; however, I don’t enjoy flipping burgers over hot flames and warning kids to stay away from the grill. If I throw food in a slow cooker, I avoid standing over a hot stove (or grill), and the grub can cook while we’re at pool. So dust off the slow cooker, play in the backyard sprinkler with the kids, and still have dinner ready at 6.

Slow Cooker Cassoulet
serves 4-6

Make sure to the layer the ingredients in the order specified. Acidic foods can make beans tough, so leave the tomatoes on top. The beans will have a chance to soften before they mingle with the tomatoes’ acidic juices.

1 cup dried white beans (navy beans, cannellini beans or white kidney beans), rinsed
2 ½ cups water
4 cloves garlic, sliced
2 teaspoons dried thyme
2 mild italian sausages
2 carrots
3 stalks celery
1 onion
2 lbs pork shoulder butt, cut into 3 inch chunks
1 can diced tomatoes (14.5 oz.)
2 teaspoons salt
½ teaspoon black pepper

Loaf of rustic bread, for serving

1. Place beans, water, thyme and garlic into slow cooker.
2. Chop carrot, celery and onion into 2 inch chunks. Layer vegetables on top of the beans.
3. Add sausages and pork to slow cooker.
4. Pour diced tomatoes on top, and do not stir.
5. Cover and cook on low for 8 hours.
6. Prior to serving, stir in salt and pepper. Adjust seasoning to taste.
7. Serve in shallow bowls with thick slices of crusty, rustic bread.

For your child: Puree some vegetables and beans for baby—there should be plenty of liquid for thinning to the correct consistency. Your toddler may enjoy dipping pieces of bread in a little bowl of the stew’s juices.