Crockpot Bean Cassoulet by brianjwood

[rottiedogs]

Crockpot Bean Cassoulet
Submitted by brianjwood on August 18, 2002 at 6:18 am

DESCRIPTION
Crockpot Bean Cassoulet

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Courtesy of RecipeHound via e=mail

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Slow-Cooked Bean Cassoulet

INGREDIENTS:
1 (16-oz) can vegetarian baked beans, undrained
1 (15.5-oz) can butter beans, drained, rinsed
1 (15.5-oz) red kidney beans, drained, rinsed
1 (14.5-oz) can stewed tomatoes with Italian seasoning, undrained, cut up
1 (9-oz) frozen baby lima beans
1 cup thinly sliced carrots
1 cup chopped onions
1/2 teaspoon garlic salt
1/8 teaspoon fennel seed, crushed
1/8 teaspoon ground red pepper (cayenne)

In 3-1/2 or 4-quart crock-pot combine all ingredients; mix well.
Cover; cook on low setting for at least 8 hours or until vegetables are tender.
variants. if you can buy a tin of Confit De Canard and Toulouse sausage, take the duck piece, rinse off the duck fat with hot water and add to the cassoulet above. Gently fry the sausage until crisp on the outside, cut into chunks and put in the cassoulet. The true cassoulet has a thick crust of breadcrumbs on the surface, produced by sprinkling on a layer, letting it crisp in the oven, pushing it down into the juices, and repeating maybe twice more. Hard to do in the crockpot, but you could transfer the 'done' dish to a cassrole dish and finish off in the oven.
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