Slow Cooker Cassoulet

1/2 pounds Navy beans
4 clove Garlic -- crushed
1 tablespoons Garlic -- minced
1 medium Onion -- chopped
2 Carrots -- cut into chunks
2 cups Tomatoes - chopped with some of their juice -- canned
4 sprig Thyme -- fresh or 1/2 t. dried
2 whole Bay Leaves
1/4 pounds Bacon or salt pork -- 1" piece
4 Italian Sausages -- sweet
1 pounds Pork Shoulder
2 Duck legs
Chicken or beef stock
Salt and pepper
1 cup Bread Crumbs -- optional
Parsley -- chopped for garnish

Combine beans, crushed garlic, onion, carrots, tomatoes, thyme,
bay leaves and meats in a slow cooker, and turn heat to high. (If you
like brown sausage and duck legs in a skillet before adding.) Add
stock to cover by 2 inches. Cover and cook until beans and meats are
tender, 5 hours on HIGH, 7 hours on LOW.
When done, add salt and pepper to taste, along with minced garlic. If
you like, remove cassoulet from slow cooker, and place in a deep
casserole, cover with bread crumbs and roast at 400F until bread
crumbs brown, about 15 minutes. Garnish and serve.

Yield: At least 4 servings.


Exported from A Cook's Books -- Recipe management for Macintosh

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