Parsley, Kale, and Sausage Cassoulet

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
  • Servings: 4-serving
  • Time: 960 mins
  • Difficulty: easy
  • Print

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

Summary

  • Cooking Time: 960 mins

Ingredients

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

Steps

  1. Place beans in a bowl and cover with water and let soak overnight
  2. 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.
  3. Chop up rosemary (optional).
  4. 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.
  5. Place the lid on the slow cooker and cook on high for 4 hours.
  6. After 4 hours, check to see if the beans are tender and adjust accordingly.
  7. 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.
  8. Remove the sausage, slice into pieces, and then return to slow cooker. Taste the cassoulet and add salt and pepper if desired.
  9. Serve hot with flaky bread (like french bread).

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