I LOVE, {HUGE HEARTS}, Cassoulet! It is a glorified (grown up) version of beans and weenies. I usually make this by a favorite Weight Watches recipe. I love the taste of the Thyme herb and the northern beans. I got this recipe from the Rival Cookbook that came with my crock pot. I am using this recipe, versus my original one, because the use of chicken lowers the cost and I never used the turkey sausage (so it was never the calories it was supposed to be).
Chicken and Sausage Cassoulet
- 15 oz can navy beans
- 1 c. tomato juice
- 1/2 c. diced onions
- 1 clove garlic, minced
- 1 bay leaf
- 1/2 tsp. thyme
- 1 tsp instant chicken bouillon granules
- 1/2 tsp basil
- 1/2 tsp oregano
- 4 chicken drumsticks
- 4 oz sausage, sliced
Combine all ingredients, except for the meats, in the crock pot. Add the meat on top of the bean mixture. Cook on low for 10-13 hours OR High for 5-6 hours.
Now I will be using dried beans, presoaked. I will skip the chicken boullion for chicken broth. I will be adding the broth in exchange for the liquid from the can of beans. I will add my cooked chicken, instead of the drum sticks.
As for freezing this, I will premix the mixture and put in a ziplock and then add the meat on top. Then I will thaw and dump in a crock pot to cook.
~trish
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