Monday, October 13, 2008

Slow Cooker Cassoulet

For dinner tonight we had Cassoulet, a rich, slow-cooked bean stew originating in the southwest of France, containing meat (typically sausages, pork, chicken) and white beans.

foodblog 075

It's kind of fun taking a recipe and converting it for a slow cooker. Here's the yummy combination of ingredients that I used:

  • 3 cloves garlic, diced
  • 1 medium white onion, diced
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 1 bell pepper, seeded and diced
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt and 1/2 tsp black pepper
  • 1 can diced tomatoes
  • 2 cans cannellini beans, drained and rinsed
  • 2 Tbsp water
  • 1 lb cooked turkey kielbasa sausage, sliced

Place ingredients into the slow cooker in the order listed.  Cover and cook on LOW setting for 5 to 6 hours.

Mexican Pizza with Dipping Sauce

Last night I made another quick version of Mexican Pizza and served it with cascadian farms baked potato wedges.  Here's the breakdown:

foodblog 071


  • 1 whole wheat TJ dough
  • 1/2 cup black bean spread
  • 1/4 cup frozen corn kernels
  • 1/4 cup bell pepper strips
  • 1/2 cup shredded Mexican cheese blend

Dipping Sauce:

  • 1/4 cup salsa
  • 1/4 cup light ranch dressing

foodblog 069


Maria said...

I really need to get out my slow cooker sometime! Looks like a tasty meal!

Cheri Sicard said...

I love using the slow cooker (for some foods -- let's face it, some folks get carried away and just because an appliance CAN cook something doesn't necessarily mean it SHOULD). Your cassoulet looks and sounds wonderful. I may have to give it a try -- I even have the ingredients on hand.

Anonymous said...

Hooray for the slow cooker! Your cassoulet looks wonderful! Pizza is always a favorite of mine ... no matter what's on top of it! :)