This was for the subreddit, /r/52weeksofcooking, where the theme was one pot. I've always been a fan of one pot recipes just because of the easy clean up
1/2 lb Dry White Beans (Great Northen)
1 Medium Yellow Onion
Clove 6 Garlic
1/2 lb Italian Sausage
1 Whole Bay Leaf
1/2 teaspoon Dried Thyme
1 1/2 teaspoons Fresh Oregano
1/2 teaspoon Dried Rosemary
1 15 oz Diced Tomatoes Cans
2 Cups Chicken Broth
1 Bunch Kale
1/2 Bunch Fresh Parsley
- Place beans in a bowl and cover with water and let soak overnight
- Chop the onion and peel the garlic cloves and place in a slow cooker. Drain and rinse the beans and add to the slow cooker.
- Chop up rosemary (optional).
- Place sausage on top of the beans and add the bay leaf, thyme, oregano, and rosemary. Pour the can of diced tomatoes and chicken broth over top of everything.
- Place the lid on the slow cooker and cook on high for 4 hours.
- After 4 hours, check to see if the beans are tender and adjust accordingly.
- When the beans are tender, remove the bay leaf. Tear the kale leaves from their stems and tear into small pieces. Place the kale leaves in a colander and rinse well. Rinse the parsley and either tear the parsley off the stem or chop. Stir kale and parsley into slow cooker until wilted.
- Remove the sausage, slice into pieces, and then return to slow cooker. Taste the cassoulet and add salt and pepper if desired.
- Serve hot with flaky bread (like french bread).