Tuesday, December 23, 2008

Meatball Cassoulet

Cassoulet is a rustic stew from France that's traditionally made using white beans and a variety of meats. Work-saving frozen meatballs and a crock pot make this version extra easy! Navy or cannelli (white kidney) beans are tasty options as well. I used chick peas because that's what I had on hand and that's what my family likes.

Meatball Cassoulet

2 15 oz cans Garbanzo beans, rinsed and drained
4 cups vegetable or tomato juice
12 oz frozen cooked Italian meatballs, thawed
8 oz cooked smoked turkey Polish sausage, sliced (Jennie O's is my favorite)
1 finely chopped carrot
1 finely chopped celery stalk
1 cup chopped onion
1 tbsp Worchestershire sauce
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp paprika

Combine all ingredients into a slow cooker and cook on low 8-9 hours or high 4-5 hours.


MamaFeelgood said...

oooh...yummy. I think I will be trying this next week.

madelyn said...

okay, I need one of these. But most of my recipe books call for a dutch oven.
Can I use a crock pot instead? And if so, would they use the same cook time or do you think that with the crock pot I would have to let it cook longer/shorter?
ps) I am stoked that you have a cooking blog. This is amazing!

jenny mae. said...

madelyn - you can certainly use a crockpot. i usually do about 5 hrs on high, 8 on low.

madelyn said...