Slow Cooker White Bean & Sausage Cassoulet

This slow-cooker cassoulet comes together quickly without fuss. Mashing some of the beans makes the broth creamier, while a topping of toasted panko adds contrasting crunchiness. Serve with a crusty baguette to sop up every last drop of the sauce. Garnish with fresh thyme sprigs, if desired.

Ingredients

  • 6 ounces italian pork sausage, casings removed
  • ¾ cup chopped yellow onion (from 1 medium onion)
  • ¼ cup chopped celery (from 1 celery stalk)
  • ¼ cup matchstick carrots
  • 2 tablespoons , plus 1 teaspoon chopped fresh thyme
  • 2 tablespoons tomato paste
  • 1 (14.5 ounce) can no-salt-added fire-roasted diced tomatoes, undrained
  • ¾ teaspoon black pepper
  • ⅛ teaspoon kosher salt
  • 1 cup unsalted chicken stock
  • 2 (15 ounce) cans no-salt-added great northern or cannellini beans, drained and rinsed
  • 2 teaspoons olive oil
  • ⅓ cup panko (japanese-style breadcrumbs)

Directions

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