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The Magical Slow Cooker » Recipes » Soups » Slow Cooker Pork Cassoulet

Slow Cooker Pork Cassoulet

by Sarah Olson on March 27, 2017 | Updated February 6, 2022 10 Comments

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Slow Cooker Pork Cassoulet is a pork and bean dinner with unbelievable flavor!

A few people have emailed and asked me if I had a recipe for cassoulet. Until I started to get those emails I had never heard of the dish. Then I stumbled upon cassoulet beans this winter when I was shopping at Rancho Gordo and knew this recipe had to be made.

bacon, pork, white beans, carrots, onion, garlic, white beans, and seasonings.

This recipe takes a bit of prep but is well worth it. The beans need to be soaked overnight or they need the quick soak method applied to them.

pork cassoulet in a slow cooker.

I was very happy with the end results of this meal. To describe what this meal tastes like, I think it tastes like a thick ham and bean soup but with 10 times more flavor. The extra flavor comes from the wine, bacon and the pork ribs. I think that the larger cassoulet bean did add a different taste to this meal too, the beans are very creamy.

white beans and pork in a slow cooekr with a wooden spoon in it.

Another thing that makes cassoulet delicious is the toasty bread crumb topping. This step can be skipped but I think it adds a great texture to the dish.

bread crumbs on white bean cassoulet.

More dried bean recipes:

  • Slow Cooker Refried Beans
  • Slow Cooker Taco 15 Bean Soup
  • Slow Cooker Black Bean Soup
  • Slow Cooker Spicy Pinto Beans
pork cassoulet in a bowl

Enjoy this recipe I will be back at the end of the week with another recipe! Have a great week.

pork cassoulet in a slow cooker.

Slow Cooker Pork Cassoulet

5 from 3 votes
A wonderful bean recipe that is fancy enough for guests. Has a breadcrumb topping.
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Course: Main Course
Cuisine: American
Prep Time: 8 hours
Cook Time: 10 hours
Total Time: 18 hours
Servings: 8
Calories: 515kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 1 pound cassoulet beans or great northern beans note these need to be soaked overnight or use the quick soak method
  • 8 slices bacon sliced and cooked (you can use a touch of the grease from the bacon to brown the pork ribs)
  • 2 lbs. country pork ribs
  • 3 cups chicken broth
  • 15 oz. can Italian diced tomatoes
  • 1 cup white wine I used Duck Pond Pinot Gris
  • 1 1/2 cups diced carrots
  • 1 cup diced white onion
  • 1 Tbsp. minced garlic
  • 1/4 tsp. pepper
  • 1 1/2 tsp. dried leaf thyme not ground thyme
  • 2 bay leaves

For the breadcrumb topping

  • 1 cup Italian seasoned breadcrumbs
  • 1/2 cup salted butter melted
US Customary – Metric

Instructions:

  • Note before starting, that the beans need to be soaked overnight by covering with water, then draining off that water before starting the recipe. Or if you are short on time you can you use the quick soak method.
  • After cooking the bacon, brown the pork ribs in the same pan using some of the bacon grease, no need to cook the pork ribs through, just brown them.
  • Add beans, cooked bacon, country ribs, chicken broth, diced tomatoes, wine, carrots, onion, garlic, pepper, thyme and bay leaves to the slow cooker, stir.
  • Cover and cook on low for 9-10 hours.
  • When the cooking time is done remove the ribs from the slow cooker, shred and add the meat back to the slow cooker and stir. Remove and discard bay leaves.
  • Preheat oven to 400°.
  • In a small bowl mix together the breadcrumbs and butter. Crumble this mixture over the beans and pork in the slow cooker.
  • Add the slow cooker insert without the lid into the 400° oven for about 10 minutes or until the topping is browned. (be sure your slow cooker is rated for use in the oven, most of the newer Crock-Pot® brand slow cookers are, up to 400°.)
  • Serve and enjoy!
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Nutrition Information:

Calories: 515kcal | Carbohydrates: 30g | Protein: 25g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 913mg | Potassium: 832mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4481IU | Vitamin C: 16mg | Calcium: 126mg | Iron: 4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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    4634 shares
    • 956

    Filed Under: Dinner, Pork, Soups, Vintage

    Comments

    1. Allegra says

      December 1, 2022 at 7:32 pm

      5 stars
      I made it without the bread crumbs and it was delicious. My kids had seconds too.

      Reply
    2. Lauren says

      March 7, 2021 at 7:07 pm

      5 stars
      So good! I cut the amount of bacon in half but otherwise kept it the same. I used boneless country pork ribs and browned them in a pan with the bacon fat, then sauted the onion and garlic and finally deglazed the pan with the wine and poured it all in the crockpot. This recipe was definitely a keeper!

      Reply
    3. Lisa says

      January 23, 2021 at 3:30 pm

      What if the beans are canned and don’t need to cook? How much time in the slow cooker, then? Thanks.

      Reply
      • Sarah Olson says

        January 23, 2021 at 5:42 pm

        Hi, I’d have to test it. But it would still take just as long to cook the pork.

        Reply
    4. Erin Cofield says

      September 6, 2017 at 9:35 am

      I made this a few nights ago and it made my entire house smell delicious! The bread crumbs made the dish a little thick (for me), so when I make it again I will most likely have them available to top individual servings. It was more brothy before i added them– it became very thick afterwards. But the recipe was great and really flavorful!

      Reply
      • Sarah Olson says

        September 6, 2017 at 1:13 pm

        Awesome! Yep it could even go without the topping.

        Reply
    5. Maria Lisette says

      March 28, 2017 at 12:25 am

      Would other kind of pork meat work as well? without bone I mean?

      Reply
      • Sarah Olson says

        March 28, 2017 at 5:32 am

        I think a pork butt would work good, but I would cut it up into pieces and trim the large amounts of fat off. Or pieces of ham would be good too.

        Reply
        • Maria Lisette says

          March 29, 2017 at 1:36 am

          Great, I’ll try it out! Thanks!

    6. Laurie says

      March 27, 2017 at 2:18 pm

      Your recipe for the cassoulet sounds marvelous. I’ve pinned it and will make it later this week. Rancho Gordo beans are the very best!

      Reply

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