Slow Cooker White Bean & Sausage Cassoulet

This slow-cooker cassoulet comes together quickly without fuss. Mashing some of the beans makes the broth creamier, while a topping of toasted panko adds contrasting crunchiness. Serve with a crusty baguette to sop up every last drop of the sauce. Garnish with fresh thyme sprigs, if desired.

Nutrition Information

102 Calories

23g Carbohydrates

5g Protein

219mg Potassium

8g Fiber

11g Sugar

Ingredients

6 ounces Italian pork sausage, casings removed
¾ cup chopped yellow onion (from 1 medium onion)
¼ cup chopped celery (from 1 celery stalk)
¼ cup matchstick carrots
2 tablespoons , plus 1 teaspoon chopped fresh thyme
2 tablespoons tomato paste
1 (14.5 ounce) can no-salt-added fire-roasted diced tomatoes, undrained
¾ teaspoon black pepper
⅛ teaspoon kosher salt
1 cup unsalted chicken stock
2 (15 ounce) cans no-salt-added Great Northern or cannellini beans, drained and rinsed
2 teaspoons olive oil
⅓ cup panko (Japanese-style breadcrumbs)