Slow-Cooker: Cassoulet

Cassoulet

The traditional French peasant soup is a combination of slow cooked beans and meats, and is a favorite among men and kids. This slow-cooker version is easily assembled the night before and simmers all day making your home smell inviting. When using a slow cooker, use cooking spray to coat the inside of the cooker. Clean up will be much easier.  Also note, each time the cooker’s lid is lifted; it adds 20 minutes to the cooking time.

1 cup chopped onion

1 cup carrots, peeled, sliced

1 pound of Kielbasa or hot dogs, sliced into bite size pieces

16 ounces can baked beans

1 cup frozen lima beans

16 ounces can green beans

½ cup packed brown sugar

½ cup ketchup

1 tablespoon apple cider vinegar

1 teaspoon prepared mustard

Combine all ingredients in the slower cooker. Cook on low heat for six to eight hours or on high heat for four hours.

Oven method:  Heat oven to 350 degrees. Combine all the ingredients in a 3-quart

casserole dish sprayed with cooking spray. Cover, bake for 11/2 hours until the vegetables are tender, stirring once after the first 20 minutes.