Slow Cooker Sausage and White Bean Cassoulet

Loaded with sausages, white beans, tomatoes, and herbs, this hearty and delicious stew (cassoulet) comes together so quickly in the slow cooker! You can keep the sausages whole, sliced, or crumbled – whatever your choice. Gluten-free and wholesomely good!

While it’s the height of summer season and technically not the “right” time for hearty soups and stews, we make an exception for this whole dish which is my family’s favorite any-season dish – Slow Cooker Sausages and White Bean Cassoulet!

Loaded with sausages, white beans, tomatoes, and herbs, this hearty and delicious stew (cassoulet) comes together so quickly in the slow cooker! There’s no need to turn the oven on which makes it ideal even for hot weather.

What can be more satisfying than a delicious bowl of stew made with sausages and beans? The best kind of comfort food in my opinion – especially served with rice (that’s the Asian in me, speaking!).

The recipe is easy and simple to make and the combination of all the ingredients guarantees a perfectly flavorful stew that looks like you fussed over it a lot when the truth is – you actually did not and certainly don’t have to.

While a little sauteeing is required to brown the sausages initially for depth of flavor and to add some nice color to the meat, too – that’s the only major thing to do here.

Even the next step of adding the garlic and onions to the pan to mop up all that flavoring left by the sausages doesn’t require any major effort at all!

The rest is simply dumping the rest of the ingredients in the crockpot and cooking them on low for 4 hours or so (2-3 hours on high may be enough if your slow cooker cranks up the heat fast!).

This Slow Cooker Sausages and White Bean Cassoulet is also great served with some french bread or any dense roll to mop up all that yummy sauce!

But for our family, we simply love it with rice! So pick your choice! It would delicious either way!

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

What are the INGREDIENTS for Slow Cooker Sausage and White Beans Cassoulet?

  • Olive oil – use to brown the sausage.
  • Italian Sausage links – or use your favorite savory sausage but not the breakfast variety). 
  • Onion – peeled and chopped
  • Garlic cloves – peeled and crushed (or minced).
  • Cherry Tomatoes – or plum tomatoes.
  • Balsamic Vinegar
  • Dried Thyme – you can also use fresh.
  • Bay leaves – fresh or dried is good either way depending on what you have at hand.
  • Canned White Beans – use cannellini beans. I use organic cannellini beans (from Trader Joe’s and I don’t rinse it for this dish because it adds flavor and thickens the stew). But, if you don’t like to do it that way – just rinse and add about 1/2 cup of chicken broth or water. It creates its own sauce as it cooks (tomatoes release their juices) so it doesn’t need a lot of liquid. In fact, when I don’t rinse the beans then the liquid in both cans are sufficient so I don’t top it up anymore.
  • Salt and Pepper – adjust to taste.

How do you make Slow Cooker Sausage and White Bean Cassoulet?

Heat a little olive oil in a large shallow pan on medium-high heat. Brown the sausages (left whole, sliced or crumbled). If using the sausages whole, just fry until skin turns brown. Remove the sausages and place them in the crockpot.

In the same pan, add the chopped onions and garlic and saute for about 2-3 minutes or until the onions have softened a little and have absorbed all the flavoring / remaining oil in the pan. Transfer to the slow cooker.

Add the rest of the ingredients (tomatoes, balsamic vinegar, dried thyme, bay leaves and white beans) and stir. Cover and cook on high for 2-3 hours or 4-5 hours on low. It will produce its own sauce as it cooks.

I use organic cannellini beans (from Trader Joe’s and I don’t rinse it for this dish because it adds flavor and thickens the stew). But, if you don’t like to do it that way – just rinse and add about 1/2 cup of chicken broth or water. It creates its own sauce as it cooks (tomatoes release their juices) so it doesn’t need a lot of liquid. In fact, when I don’t rinse the beans then the liquid in both cans are sufficient so I don’t top it up anymore.

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!

5 from 4 votes
Print

Slow Cooker Sausage and White Bean Cassoulet

Loaded with sausages, white beans, tomatoes, and herbs, this hearty and delicious stew (cassoulet) comes together so quickly in the slow cooker! You can keep the sausages whole, sliced, or crumbled – whatever your choice. Gluten-free and wholesomely good!

Course Main Course
Cuisine French
Keyword crockpot sausage and bean cassoulet, how to make cassoulet, sausage and white bean cassoulet, sausage cassoulet easy recipe, slow cooker sausage and white bean cassoulet
Prep Time 15 minutes
Cook Time 3 hours
Servings 6
Calories 510 kcal
Author Manila Spoon

Ingredients

  • 1-2 tbsp oil
  • 2 lbs sausages, left whole, sliced or crumbled
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, peeled and crushed (or minced)
  • 1 lb cherry tomatoes, left whole
  • 2 tbsp balsamic vinegar
  • 2 tsp dried thyme
  • 3 bay leaves, fresh or dried
  • 2 (16 oz) cans of white cannellini beans, undrained (see note)
  • salt and pepper, to taste

Instructions

  1. Heat a little olive oil in a large shallow pan on medium-high heat. Brown the sausages (left whole, sliced or crumbled). If using the sausages whole, just fry until skin turns brown. Remove the sausages and place them in the crockpot.
  2. In the same pan, add the chopped onions and garlic and saute for about 2-3 minutes or until the onions have softened a little and have absorbed all the flavoring / remaining oil in the pan. Transfer to the slow cooker.
  3. Add the rest of the ingredients (tomatoes, balsamic vinegar, dried thyme, bay leaves and white beans) and stir. Cover and cook on high for 2-3 hours or 4-5 hours on low. It will produce its own sauce as it cooks. Season to taste with extra salt and pepper, if desired. Serve with rice or your favorite crusty bread.

Recipe Notes

TIPS & TRICKS

I use organic cannellini beans (from Trader Joe’s and I don’t rinse them for this dish because the extra liquid adds flavor and helps thicken the stew). But, if you don’t like to do it that way – just rinse and add about 1/2 cup of chicken broth or water. It creates its own sauce as it cooks (tomatoes release their juices) so it doesn’t need a lot of liquid. In fact, when I don’t rinse the beans the liquid in both cans is sufficient so I don’t top it up anymore.

Make sure to serve it with either some rice or your favorite bread.

Nutrition Facts
Slow Cooker Sausage and White Bean Cassoulet
Amount Per Serving
Calories 510 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 14g88%
Trans Fat 0.3g
Polyunsaturated Fat 6g
Monounsaturated Fat 19g
Cholesterol 109mg36%
Sodium 972mg42%
Potassium 585mg17%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 24g48%
Vitamin A 499IU10%
Vitamin C 20mg24%
Calcium 38mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Follow:

Leave a Reply

Your email address will not be published.

Recipe Rating