Cassoulet is a classic French dish that, made in the traditional way, can take five days to make. This recipe uses some smart shortcuts to cut the time down to just two days, with very little hands-on time thanks to the use of a slow cooker. It’s best served on a cold night with plenty of toasted bread to soak up all the delicious flavor.
For the Toasted Bread
Depending on what’s available at your grocery store you may or may not find pork belly. Try using the same amount of pork shoulder if it’s available.
If tomatoes are in season use fresh ones, but be sure to core them first. I used boxed chopped tomatoes (Pomi brand).
Salt pork is usually located in one of two places in the stores I shop at – either near the pork in the meat section or near the bacon. If you can’t find it, substitute the same amount of pancetta or bacon, but understand that it will change the flavor a bit.
Recipe inspired by The New York Times
Keywords: slow cooker cassoulet, easy cassoulet recipe