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Cassoulet

3 medium carrots, cut into 1/2-inch pieces (1 cup)
1 medium onion, chopped (1/2 cup)
1/3 cup water
1 can (6-ounce) tomato paste
1/2 cup apple juice concentrate
1 teaspoon garlic powder
1/2 teaspoon thyme, crushed
1/8 teaspoon ground cloves
2 bay leaves
2 cans (15 1/2-ounce) Navy beans, drained
4 boneless, skinless chicken breast halves, frozen individually
1/2 pound fully-cooked low-fat turkey sausage, sliced in 1/4-inch thick slices


Put carrot, onion and water in a small saucepan and bring to a boil. Simmer covered for 5 minutes.

Put the carrots and onions in the slow cooker along with the tomato paste, apple concentrate, and seasonings. Add the beans.

Place the frozen chicken on top of the bean mixture. Place the sausage slices on top of the chicken.

Cook on low heat setting for 9-10 hours or on the high heat setting for 51/2 to 6 hours. (By using frozen chicken, the chicken will be tender but not overdone after cooking all day. )

Before serving, remove bay leaves and skim off any fat.


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