CrockPot Lamb and Sausage Cassoulet (low Carb)

by olga

Servings: 6 servings

INGREDIENTS

1 cup dry Great Northern beans or dry navy beans

12 ounces lamb stew meat, cut into 1-inch cubes

1 Tablespoon cooking oil

2 cups beef broth

8 ounces cooked kielbasa, cut into 1/4-inch slices

1 Tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed

3 cloves garlic, minced

1/4 teaspoon whole black peppercorns

1 bay leaf

1 small eggplant, peeled and chopped

1 large green or red sweet pepper, coarsely chopped

1 (6-ounce) can tomato paste

Salt

Black pepper

Hot cooked brown rice (optional)

INSTRUCTIONS

Rinse beans; place in a large saucepan. Add enough water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

Meanwhile, in a large skillet brown lamb in hot oil. Drain off fat. In a 3 ½ to 5 quart slow cooker combine the beans, lamb, broth, kielbasa, dried thyme (if using), garlic, peppercorns, and bay leaf.

Cover and cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.

If using low heat setting, turn to high heat setting. Stir in the eggplant, sweet pepper, and tomato paste. Cover and cook for 30 minutes more. Discard bay leaf. If using, stir in fresh thyme. Season to taste with salt and black pepper. If desired, serve over hot cooked rice.

Prep: 25 minutes

Stand: 1 hour

Cook: LOW 8 to 10 hours, HIGH 4 to 5 hours plus 30 minutes

Makes: 6 servings.

Slow Cooker: 3 ½ to 5 quart

BHG Low-Carb Slow Cooker Recipes

CHEF COMMENTS

Cassoulet (ka-soo-LAY) is a classic French dish consisting of white beans and a variety of meats—sausage, pork, duck, or goose. The combinations varies according to the region. Lamb and kielbasa are used in this version.

Tagged: lamb, lambcassoulet, maincourses add tags

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