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This Slow Cooker Cassoulet recipe creates a gourmet stew with smoked meats, hearty beans, and vegetables, and only takes 10 minutes of work!


6 servings

Total time

310 minutes




  • 1 small leek (diced)
  • 2 large carrots (diced)
  • 2 garlic cloves (minced)
  • 2 tbsp olive oil ((divided))
  • 2 stalks celery (diced)
  • 10 oz baby Bella Mushrooms ( halved if large)
  • 1 28-oz jar diced tomatoes
  • 1 cup water
  • 1 24-oz jar Randall Beans Great Northern Beans (about 3 cups)
  • 1 lb smoked sausage (sliced into 1/3 inch pieces. Spicy Salami and/or Chorizo work great!)
  • ¼ cup chopped fresh parsley leaves ( plus extra for garnish )
  • 1 tsp dried thyme
  • salt and pepper to taste


  1. In a large skillet, heat the olive oil and sauté the diced leek, carrots, and minced garlic for about 5 minutes. Add the celery and sauté for another 3 minutes.
  2. Transfer the sauteed vegetables to a slow cooker. Add the rest of the ingredients and stir well. Cook on low for 5 hours.
  3. Season with additional salt and pepper if desired. Serve hot with chopped parsley as garnish.
  4. View the recipe instructions at Babaganosh

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