Slow-Cooker Cassoulet

Name: Slow-Cooker Cassoulet
Ingredients: ¾ pound Tarbais or cannellini beans although dried small white beans, like pea or navy can work; 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, cut into 1 inch squares; 4 saucisse de Toulouse or a French garlic sausage or Italian sausages; 1 pound boneless pork shoulder (we tend to leave this out); 1 pound (4 medium) duck confit legs; Chicken, beef or vegetable stock, or water, or a mixture, as needed; Salt; freshly ground black pepper; 1 cup plain bread crumbs, optional; Chopped fresh parsley for garnish

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Hearty slow-cooker cassoulet with duck, sausage, beans, and aromatic herbs for a rich, comforting dinner in 5-7 hours. Serves 4-6.

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Ingredients

¾ pound Tarbais or cannellini beans although dried small white beans, like pea or navy can work
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, cut into 1 inch squares
4 saucisse de Toulouse or a French garlic sausage or Italian sausages
1 pound boneless pork shoulder (we tend to leave this out)
1 pound (4 medium) duck confit legs
Chicken, beef or vegetable stock, or water, or a mixture, as needed
Salt
freshly ground black pepper
1 cup plain bread crumbs, optional
Chopped fresh parsley for garnish