Baked Bean Cassoulet
Submitted by Seangel
Slow cooker baked bean cassoulet with dried kidney beans, molasses, tomato sauce, and smoked sausage. Low and slow for 10 to 12 hours of deep, smoky flavor.
YIELD
8 servingsPREP
COOK
READY
11 hrsSet it in the morning, walk away, and come home to a pot of beans so rich and smoky you’ll swear they’ve been simmering in a French farmhouse all day.
Dried red kidney beans soak overnight, get cooked until tender, then settle into a long, slow braise with molasses, tomato sauce, Worcestershire, dry mustard, and chopped onion.
The real magic happens in those final hours when thick rounds of smoked sausage go in and their savory, meaty drippings melt into the sauce.
After 10 to 12 hours on low, you’ve got beans that are creamy and falling-apart tender in a thick, glossy sauce that clings to every bite.
Chef Tips
- Save the bean cooking liquid. That starchy broth is packed with flavor and helps the sauce thicken as it slow-cooks.
- Add the sausage in the last hour only. Put it in too early and it turns mushy.
- This tastes even better the next day once everything has had time to meld together.
Ingredients
Directions
In slow-cooking pot, soak beans in water overnight.
Cover and cook on high for 2 to 3 hours or until tender.
Drain, saving liquid.
Combine 1 cup of liquid with onion, molasses, tomato sauce, salt, mustard, pepper, and Worcestershire sauce.
Mix with drained beans in slow-cooking pot.
Cover and cook on low for 10 to 12 hours.
Add sausage the last hour of cooking.
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