The above information will be used only by Outpost Natural Foods for the express purpose of sending an e-newsletter. Outpost shopper information is never shared with other organizations or businesses.

See what’s happening at your local co-op - Sign up for the Outpost Newsletter!

Not a user yet? Sign up Now  |  Forget your password? Click here
Slow Cooker Cassoulet
Rating (0 Rated)
This makes enough for your weekend meal with leftovers to enjoy during the week for lunch or dinner. This is one of those magic recipes where the simple ingredients yield a complex, flavorful dish. It’s also very customizable, but be sure to use a smoky sausage and bacon for the best flavor. 
serves 8


2-3 smoky bacon slices

2 medium or 1 large onion, chopped (about 2 cups)

1 teaspoon dried thyme or 2 teaspoons fresh

½ teaspoon dried rosemary or 1 teaspoon fresh

3 garlic cloves, minced

¼ cup dry red wine

½ teaspoon salt

½ teaspoon freshly ground black pepper

1, 28 oz. can diced fire-roasted tomatoes, drained. Reserve juices

2, 15 oz. cans Great Northern beans, rinsed and drained

1 pound lean boneless pork loin roast, or 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes

12 oz. package of smoked kielbasa sausage or Spanish chorizo, cut into ½-inch cubes

Freshly grated Parmesan and chopped flat leaf parsley for garnish

Print Share Email

Slow Cooker Cassoulet
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan and sauté 3 minutes, or until tender. Deglaze pan with red wine, then add crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.

2. Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage or chicken; stir well. If the mixture seems dry, add the reserved tomato juices.

3. Place half of bean mixture in a 3½-quart slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on low in a slow cooker for 5 hours. This can also be cooked using a covered Dutch oven in a 325-degree oven for 90 minutes. Serve in bowls and garnish with Parmesan cheese and parsley. Serve with rice or crusty bread and sautéed greens for a complete meal.

What to Cook?
Looking for some dinner ideas? We have hundreds of great recipes for you and we're adding more every week.
co-op stronger together
Outpost is part of an international movement. Learn all about cooperatives now.