I found this recipe on the Men’s Health website while googling Muscle Building Crock Pot Recipes. Not sure about the muscle building, but it’s damn good! It was originally posted in 2007 so it’s been around awhile and I imagine the recipe itself is a lot older than that. I pretty much followed it as is going with the dried thyme, salt pork, chicken legs and chicken stock (4 cups total), but skipped the parsley. Once I bowl it up and am ready to eat it I squeeze a little lemon over it, toss in about a half dozen dashes of Tobasco and I’m good to go. Don’t forget a nice piece of crusty bread to dip in it as well!
The Real Cassoulet
Time: At least 4 hours, mostly unattended
1/2 lb small, dried white beans, such as navy beans
4 cloves garlic, peeled and crushed
1 medium onion, chopped
2 carrots, peeled and chopped
2 cups chopped tomatoes with the juice (canned are fine)
3 or 4 sprigs thyme or 1/2 tsp dried thyme
2 bay leaves
1/4 lb slab bacon or salt pork
Chicken stock or water, as needed
4 links Italian sausage
1 lb boneless pork shoulder
2 duck or chicken legs
Salt and black pepper
1 Tbsp minced garlic
Chopped fresh parsley leaves
- Combine the beans, crushed garlic, onion, carrots, tomatoes, thyme, bay leaves, and bacon in a slow cooker. Add stock to cover by 2 inches; set the heat to high.
- Meanwhile, brown the sausage, pork, and duck legs in a skillet, one after the other. (There won’t be room to cook them all at once.) Add them to the simmering beans.
- When the beans are tender, add salt and pepper to taste, along with the minced garlic. Garnish with the parsley and serve. Makes 4 to 6 servings
Per serving: 510 calories, 39 grams (g) protein, 46 g carbohydrates, 18 g fat (6 g saturated), 9 g fiber, 624 milligrams (mg) sodium