Slow Cooker Cassoulet with Pork and White Beans
A hearty French-inspired bean stew featuring tender pork loin, smoky sausage, and Great Northern beans slow-cooked with aromatic vegetables and herbs. This comforting one-pot meal transforms traditional cassoulet into an easy weeknight dinner that simmers all day while you work. Perfect for cold weather gatherings or Sunday family dinners, this version delivers rich, satisfying flavors with minimal hands-on effort compared to the classic oven-baked method.
Ingredients
- 4 slices bacon
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 2 large carrots, washed, peeled and diced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 2 14.5-ounce cans diced tomatoes, undrained
- 2 15-ounce cans Great Northern beans, rinsed and drained, divided
- 1 lb boneless pork loin roast, fat trimmed, cut into 1-inch cubes
- ½ lb smoked sausage, cut into 1/2-inch cubes
- 2 large dried bay leaves
- 2 cups beef broth
- 2 tablespoons cornstarch, mixed with 2 tablespoons cool water(optional)
- ¼ cup fresh Parmesan cheese, finely shredded(optional)
- crusty bread(optional)
Instructions
- 1
Cook bacon in large skillet over medium heat until crisp, then remove and drain on paper towel, leaving drippings in pan
- 2
Add onion, carrot, garlic, salt, pepper and dried herbs if using to pan, saute until tender about 4 minutes
- 3
Transfer sauteed vegetables to 6 or 8-quart crock pot
- 4
Brown smoked sausage in hot pan, then transfer to crock pot
- 5
Brown cubed pork in hot pan, then add to crock pot
- 6
Add undrained diced tomatoes to crock pot
- 7
Mash one can of beans and add to slow cooker, drain and rinse second can and add whole beans
- 8
Add fresh herbs if using and bay leaves to crock pot
- 9
Pour in beef broth and stir with wooden spoon
- 10
Cover and cook on high 4 hours or low 6 to 8 hours until pork is cooked through
- 11
Ladle into bowls and sprinkle with Parmesan cheese, serve with crusty bread
Tips
Mash one can of beans before adding to create a thicker, more authentic cassoulet texture while keeping some whole beans for contrast.
Brown the meats properly in the bacon fat for deeper flavor - don't skip this step even though it's tempting with slow cooker recipes.
Use the cornstarch slurry only if needed after cooking - cassoulet should be thick but not paste-like.
Good to Know
Refrigerate up to 3 days in covered container. Freezes well up to 3 months.
Can be made 1-2 days ahead and reheated gently on stovetop with extra broth if needed.
Ladle into bowls, sprinkle with Parmesan, serve with crusty bread for dipping.
Common Mistakes
Don't skip browning the meat to avoid bland flavor
Add fresh herbs only at the end to avoid bitter taste from overcooking
Substitutions
FAQ
Can I use dried beans instead of canned?
Yes, soak 1.5 cups dried Great Northern beans overnight, then add an extra hour to cooking time and use more broth as needed.
What if my cassoulet is too thin?
Mix the cornstarch slurry and stir in during last 30 minutes of cooking, or simmer uncovered for 15 minutes to reduce liquid.
How long will leftovers keep?
Refrigerate up to 3 days or freeze up to 3 months. Reheat gently and add broth if needed to restore consistency.