====== Slow Cooker Cassoulet ======
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===== Ingredients =====
  * ½ pound dried small white beans, like pea or navy
  * 4 cloves garlic, peeled and crushed, plus 1 tablespoon minced garlic
  * 1 medium-large onion, chopped
  * 2 carrots, peeled and cut into chunks
  * 2 cups cored and chopped tomatoes, with their juice (canned are fine)
  * 3 or 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
  * 2 bay leaves
  * ¼ pound slab bacon or salt pork, in 1 piece
  * 4 sweet Italian sausages, about 3/4 pound
  * 1 pound boneless pork shoulder
  * 2 duck legs
  * Chicken, beef or vegetable stock, or water, or a mixture, as needed
  * Salt and freshly ground black pepper to taste
  * 1 cup plain bread crumbs, optional
  * Chopped fresh parsley for garnish
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===== Info =====
  * **Prep:** 10
  * **Cook:** 6 hours+
  * **Serves:** 4-6
  * [[https://cooking.nytimes.com/recipes/1017177-slow-cooker-cassoulet|Source]]


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===== Directions =====
  - 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 or water to cover by 2 inches.   - Cover and cook until beans and meats are tender, 5 to 6 hours on high heat, 7 hours or more 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 400 degrees until bread crumbs brown, about 15 minutes. Garnish and serve.

{{tag>beans garlic carrot tomato bacon sausage pork_shoulder pork duck stock bread_crumbs french instant_pot}}
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