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Slow-Cooker White Bean & Sausage Cassoulet

Browned Italian sausage melts into a rich tomato broth with creamy white beans, sweet onion, and woodsy thyme. Each spoonful tastes deeply savory and gently smoky, with a silky texture that feels like pure comfort.

Recipe and photo by EatingWell, shared here with credit. View the Original

Slow-Cooker White Bean & Sausage Cassoulet
Total
4 hr 32 min
Prep
20 min
Cook
4 hr 12 min
Serves
4

Nutrition per Serving

Calories
404
Protein
19g
Carbs
42g
Fat
18g
Fiber
11g
Sugar
8g
Sodium
570mg

Ingredients

  • 6 ounces Italian pork sausage, casings removed
  • 3/4 cup chopped yellow onion (from 1 onion)
  • 1/4 cup chopped celery (from 1 celery stalk)
  • 1/4 cup matchstick carrots
  • 2 tablespoons 2 tablespoons , plus 1 teaspoon chopped fresh thyme, plus 1 teaspoon chopped fresh thyme
  • 2 tablespoons tomato paste
  • 1 (14.5 ounce) can no-salt-added fire-roasted diced tomatoes, undrained
  • 3/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt
  • 1 cup unsalted chicken stock
  • 2 (15 ounce) cans no-salt-added Great Northern or cannellini beans, drained and rinsed
  • 2 teaspoons olive oil
  • 1/3 cup panko (Japanese-style breadcrumbs)

Instructions

  1. Cook the sausage in a large nonstick skillet over medium-high, stirring to crumble the sausage, until the oil begins to release, about 2 minutes. Add the onion, celery, carrots, and 2 tablespoons of the thyme to the skillet; cook, stirring occasionally, 5 minutes. Stir in the tomato paste; cook, stirring constantly, 1 minute. Stir in the tomatoes, pepper, and salt; bring to a boil over medium-high.
  2. Transfer the sausage mixture to a 6-quart slow cooker; stir in the chicken stock. Mash 1/2 cup of the rinsed beans. Add the mashed and whole beans to the slow cooker. Cover and cook on LOW until the vegetables are tender, 3 hours and 30 minutes to 4 hours.
  3. Heat the oil in a small skillet over medium. Add the panko, and cook, stirring constantly, until golden brown, 3 to 4 minutes. Stir the remaining 1 teaspoon thyme into the panko. Divide the sausage mixture among 4 bowls; top with the toasted panko mixture, and serve immediately.