Slow Cooker Sausage and Fennel Cassoulet
Notes
2 fennel bulbs, each bulb sliced into 6 to 8 wedges
1/2 lb. baby carrots
1/2 medium onion, finely chopped
3 tsp. garlic, minced
4 cured sausages, sliced (I used a beef jalapeño sausage for a little kick)
3 cans cannelloni beans, drained and rinsed
1 1/2 to 2 cups chicken broth
Cantanzaro herb or Italian herb mix
Salt and pepper to taste
Small bunch kale, chopped
Place fennel, carrots, onion, garlic, sausages, herbs and chicken broth into the crock pot. Turn on low and cook for about 2 hours or until veggies are beginning to soften. Add in beans, check seasoning, add salt and pepper and cook for 30 minutes. Adjust chicken broth for your level of liquid. Drop chopped kale into the top of the crock pot and recover. Cook until kale is wilted, around 30 minutes.
Serve immediately with crusty bread or place in fridge for flavors to meld until the next day. This dish also works well as a freezer dish.
