Select Print Page

print recipe header

Cassoulet

Prep:
0 min
Cooking:
0 min
Yields:
This recipe takes baked beans to a new level. Good hot or at room temp, but with all the meat, don't leave it on the table for more than an hour. Works just great in a big slow cooker, and travels well.

Ingredients

1 gallon can baked beans, mostly drained of juice
1 small onion, coarsely chopped
1/2 cup brown sugar
2 links favorite spicy sausage, sliced
2 pounds boneless skinless chicken thighs, cut into quarters
15 ounce can cubed cooked potatoes
1 teaspoon dried thyme
1 teaspoon dried mustard powder
precooked bacon slices, cut in half

Directions

Drain beans of most of the canned juice, and pour them into a large roasting pan or slow cooker. Stir in seasonings and brown sugar, and tuck chicken thighs and sausage slices under the surface of the beans. Bake at 325 degrees, low heat, for a couple of hours, uncovered. Remove from oven [or lift lid if using a slow cooker] and stir beans. Add potatoes, and be sure to tuck the meat back under the beans. Lay bacon strips on top of the beans, and bake for another hour. Allow to stand for 10 minutes before serving. Good with warm bread. Serves 12-20, depending on what you are serving with the beans.