Slow Cooker French Pork And Bean Casserole Recipes

CLASSIC FRENCH CASSOULET

Steps:

• Preheat your oven to 325 F degrees.
• Brown the sausage: In a dutch oven or heavy bottomed sauce pan, brown the sausages whole. I prefer a smaller bite so I dice them up in pieces. Remove them once browned.
• Cook the chicken: Add the chicken breasts to the Dutch oven next, season with salt and pepper, and cook until the chicken is no longer pink and cooked through. Remove and set aside.
• Saute veggies: Add onion, carrot, and leeks to the pot in the residual sausage fat and cook until tender, about 4 minutes. Then add the shallots and garlic and saute for an additional minute.
• Deglaze pot: Add the white wine to deglaze the pot, scraping any brown bits from the bottom.
• Finish the cassoulet: Return the protein to the pot and add beans, herbs, water and seasoning. Bring to a simmer then cover and transfer to the oven to bake for 2 hours.
• Garnish with parsley and serve.

SLOW-COOKED PORK AND BEANS

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Top with onion. In a large bowl, combine the beans, barbecue sauce, brown sugar and garlic powder; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; shred with two forks. Return meat to slow cooker; heat through.

SLOW COOKER PORK CASSEROLE

Steps:

• Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
• In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

CASSOULET (FRENCH PORK AND BEAN CASSEROLE)

Steps:

• Place beans in a bowl or pot and mix in kosher salt. Add enough cold water to cover the beans, plus an extra 2-3 inches of water. Leave at room temperature to soak 8 - 24 hours.
• In a large Dutch oven or other oven safe pot (at least 6 ¾ quarts, unless you are scaling down the recipe), cook bacon over medium heat until browned, 7-10 minutes, stirring often. Remove bacon with a slotted spoon to a paper-towel lined plate.
• Season pork shoulder pieces and chicken thighs with black pepper. (I do not use salt due to the salt in the bacon and sausage.)
• Turn heat to medium-high. Brown the pork shoulder in the pot with the bacon fat, stirring often to get all sides browned. Remove browned pork to a plate.
• Brown chicken thighs in the pot with the pork fat over medium-high heat, 3-5 minutes per side. Brown in 2 batches if they don't all fit in a single layer. Remove browned chicken to a plate.
• Cook sausage in the same pot over medium heat, stirring often, until nicely browned. Remove to a plate. Pour out all but 2 tablespoons of fat.
• Add onion, carrots, and celery, and cook for 7 minutes, stirring frequently. Add garlic and cook 3 more minutes. Add tomato paste and stir to mix. Add chicken broth. Scrape up any browned bits from the bottom of the pan.
• Drain beans and rinse under cold water. Add beans to pot with onion. Bring to a simmer. Cover and reduce heat to low. Simmer for 1 hour.
• Meanwhile, preheat oven to 300 degrees.
• When beans have simmered for 1 hour, add sausage, pork, and bacon to the beans and mix to incorporate. Top with thyme sprigs. Place chicken thighs on top of the mixture, skin side up. Cover and transfer to oven.
• Bake for 3 ½ hours. Check the liquid level about halfway through. If the beans are not covered, pour in a little water.
• Let cool for 10 minutes before serving.

SLOW COOKER CASSEROLE

Steps:

• Cut butter or margarine into small chunks and put chunks in the bottom of the slow cooker. Add the vegetables, cream of chicken soups and cream of mushroom soups. Stir. Sprinkle with the garlic powder, onion powder and seasoning packets from the ramen noodle packages. Put chicken pieces in slow cooker. Cover and cook for 6 hours on LOW.
• Break each ramen noodle packet into quarters (4 'pieces'). Put noodles in slow cooker and stir to cover noodles. Cook 1 hour on HIGH. Reduce heat and let simmer until ready to serve.

PORK CASSEROLE RECIPE

Steps:

• Pre-heat your oven to 160C.
• Put your pork cubes into a big freezer bag or bowl, with the cumin, coriander and cinnamon and toss well until they are evenly covered.
• Heat a little oil in a oven-proof pan and brown the pork in batches. Don't over crowd the pan.
• Add the garlic and leeks for a couple of minutes, add the pork back in, the tomatoes, wine, anchovies, lemon zest, olives, the oregano and salt and pepper.
• Put the lid on the pan and pop in the oven for about 2 hours. Stir occasionally, you want the pork to be meltingly soft and tender, and the sauce to be thick but not dry. If the sauce is drying out at any point, add a dash of water.
• Serve topped with more fresh oregano if you fancy.

SLOW-COOKER FRENCH PORK AND BEAN CASSEROLE

Steps:

• In 10-inch skillet, cook bacon, pork pieces and onion over medium-high heat 8 to 10 minutes, stirring occasionally, until pork begins to brown.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place pork mixture. Stir in remaining ingredients except beans and kielbasa. Layer beans over top.
• Cover; cook on Low heat setting 6 to 7 hours.
• Stir in kielbasa. Increase heat setting to High. Cover; cook 30 minutes longer or until thoroughly heated.

CROCK POT /SLOW COOKER FRENCH CANADIAN BEANS

Steps:

• Soak 2 cups of bean in water over night, or in the morning. The beans must have soaked a minimum of 6 hours. For those who have never soaked beans, pour the beans in to a bowl and cover beans with water. Water should be at lease 1/2 inch to 3/4 of an inch above beans. This allows beans to absorb enough water with out getting dry.
• Strain and pour the beans in the crockpot. Slice your bacon I use scissors if it is completely unthawed medium to thin slices. Chop onions to your preferred size I like Medium, and chop garlic. Add to the beans.
• Pour water into a bowl and mix remaining ingredients in the water and stir. Pour over beans and mix well.
• Cover turn on LOW and cook 8 to 10 hours. DO NOT LIFT THE LID, only when it is close to the end of cooking time. Take a test and see if you like the texture, if not cook for remainder time.

PORK CASSOULET

Steps:

• Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
• Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
• Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.