Cassoulet

Cassoulet Slow Cooker

Cassoulet Slow Cooker

Ingredients

• 1¼ cups (228 g) dried navy beans
• 950 ml water
• 2 tbsps (28 ml) olive oil
• 3 pounds (1.3 kg) chicken, cut up
• ½ cup (65 g) finely chopped carrot
• ½ cup (50 g) chopped celery
• ½ cup (80 g) chopped onion
• 1½ cups (355 ml) low-salt tomato juice
• 1 tbsp (15 ml) Worcestershire sauce
• ½ teaspoon basil
• ½ teaspoon oregano
• ½ teaspoon paprika

Method

1. In large saucepan, bring beans and 4 cups (950 ml) water to boiling
2. Reduce heat and simmer, covered, for 1½ hours
3. Pour beans and liquid into bowl
4. Heat oil in a large skillet over medium-high heat and brown the chicken
5. In slow cooker, place chicken, carrot, celery, and onion
6. Drain beans; mix with tomato juice, Worcestershire sauce, basil, oregano, and paprika
7. Pour over meat mixture
8. Cover and cook on low for 8 hours
9. Remove chicken and mash bean mixture slightly, if desired
10. Yield: 6 servings
11. Per serving: 282 g water; 347 calories (20% from fat, 62% from protein, 18% from carb)