CrockPot Lamb and Sausage Cassoulet (low Carb)
|
Ingredients
| 1 cup | dry Great Northern beans or | | dry navy beans | | 12 oz. | lamb stew meat, cut into 1-inch cubes | | 1 tbsp. | cooking oil | | 2 cups | beef broth | | 8 oz. | cooked kielbasa, cut into 1/4-inch slices | | 1 tbsp. | snipped fresh thyme or | | 1 tsp. | dried thyme, crushed | | 3 cloves | garlic, minced | | 1/4 tsp. | whole black peppercorns | | 1 | bay leaf | | 1 | sm. eggplant, peeled and chopped | | 1 | lg. green or | | red sweet pepper, coarsely chopped | | 1 can (6 oz.) | can tomato paste | | Salt | | Black pepper | | Hot cooked brown rice (optional) |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
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
Author's 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.
Similar Recipes
lamb, lamb cassoulet, main courses