Slow-Cooker Cassoulet

• Meat

  • 1 4-ounce ham hock
  • 2 lbs Pork shoulder or pork butt

• Produce

  • 2 Bay leaves
  • 5 cloves Garlic
  • 1 lb Great northern beans, dried
  • 2 cups Onion
  • 2 tbsp Parsley, fresh
  • 1 (28 ounce can Plum tomatoes, no-salt-added
  • 1 tbsp Thyme, dried

• Canned Goods

  • 1 cup Chicken broth, low-sodium
  • 2 tbsp Tomato paste

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Breadcrumbs
  • 2 1/2 cups Breadcrumbs, coarse fresh whole-wheat

• Beer, Wine & Liquor

  • 1 cup White wine, dry

• Other

  • Cassoulet

Found on eatingwell.com

Description

Ingredients

• Cassoulet
• 1 pound dried great northern beans, soaked (see Tip) and drained
• 1 4-ounce ham hock
• 2 cups halved and sliced onion
• 3 cloves garlic, sliced
• 2 bay leaves
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1 cup low-sodium chicken broth
• 1 (28 ounce) can no-salt-added plum tomatoes
• 2 pounds pork shoulder or pork butt, trimmed and cut into 2-inch pieces
• 2 tablespoons tomato paste
• 1 cup dry white wine
• Breadcrumbs
• 3 tablespoons extra-virgin olive oil
• 2½ cups coarse fresh whole-wheat breadcrumbs
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley

Directions

• To prepare cassoulet: Combine beans, ham hock, onion, sliced garlic, bay leaves, thyme and salt in a 6- to 7-quart slow cooker. Add broth and juice from tomatoes (reserve the tomatoes). Nestle pork into the bean mixture. Cook tomato paste in a small saucepan over medium-high heat, stirring constantly, until deeply browned in several spots on the bottom, 2 to 3 minutes. Add wine and bring to a boil, stirring to dissolve the tomato paste and release the browned bits from the pan. Pour into the slow cooker. Coarsely chop the reserved tomatoes and spread over the top so the beans are mostly covered. Cook on High for 6 hours or Low for 9 hours. Remove meat from the ham hock and chop; stir back into the stew. Discard the bay leaves. To prepare breadcrumbs: Cook oil and breadcrumbs in a large nonstick skillet over medium heat, stirring often, until starting to crisp, 10 to 15 minutes. Add minced garlic; cook, stirring often, for 2 minutes. Remove from heat and stir in parsley. Serve the breadcrumbs over the cassoulet.

Nutrition