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Prep Time: 35 Minutes Cook Time: 360 Minutes |
Ready In: 395 Minutes Servings: 7 |
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After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck.—Bridget M. Klusman, Otsego, Michigan Ingredients:
1/2 pound bulk pork sausage |
5 cups water |
1/2 pound cubed cooked chicken |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
2 medium carrots, shredded |
1 medium onion, chopped |
1/4 cup dry vermouth or chicken broth |
5 teaspoons chicken bouillon granules |
4 garlic cloves, minced |
1 teaspoon dried lavender flowers, optional |
1/2 teaspoon dried thyme |
1/4 teaspoon fennel seed, crushed |
1/2 pound bacon strips, cooked and crumbled |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
2. Transfer to a 4- or 5-qt. slow cooker. Add the water, chicken, beans, carrots, onion, vermouth, bouillon, garlic, lavender if desired, thyme and fennel. Cover and cook on low for 6-8 hours or until heated through.
3. Divide among bowls; sprinkle with bacon. Yield: 7 servings (2-3/4 quarts).
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