Bring to a boil, then remove from heat.
Add half of the meat and bean mix to the slow cooker, top with half of the veg mix and repeat. Cover and cook on low for 5 hours.
Don't forget to build a nice salad to eat with the cassoulet!
Serve with a sprinkle of grated Parmesan cheese and some fresh parsley. Enjoy, and stay warm!
Slow Cooker Cassoulet
1 Tbs olive oil
1 cup chopped onion
1 1/2 cups sliced carrots
1 1/2- 2 cups sliced parsnips
2-3 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp salt
1/2 tsp fresh cracked pepper
2 cups great northern beans drained and rinsed
1 lb pork tenderloin cut into 1 inch pieces
1/2 lb smoked sausage cut into 1/2 inch pieces
2 14 oz cans diced tomatoes
Heat oil in a large pan over medium heat. Add chopped veg and seasonings, cook for 5 minutes or until vegetables are tender.
Meanwhile, drain and rinse two cans of great northern beans. Add half of the beans to a large bowl and smash until creamy but with some chunks remaining. Add the meats and rest of the beans to the bowl and mix well.
Add canned tomatoes to the pan and bring to a boil, remove from heat. Place half of the bean and meat mixture to the slow cooker, top with half of the tomato veg mixture and repeat. Cover and cook on low for 5 hours. Scoop into bowls and top with grated Parmesan and fresh parsley.