Slow Cooker Pork and Sausage Cassoulet Recipe - so hearty and at 239 calories a serving it is a perfect way to warm up while watching the waistline.

Low Calorie Slow Cooker Pork and Sausage Cassoulet

Course Main Course, Soup
Cuisine American
Keyword pork and sausage, Pork and Sausage Cassoulet, slow cooker


  • 2 bacon slices
  • 2 cups chopped onion
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 3 garlic cloves minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 14.5-ounce cans diced tomatoes, NOT drained
  • 2 15-ounce cans white cannelloni beans, rinsed and drained
  • 1 pound lean boneless pork ribs can use a pork loin roast as well trimmed and cut into 1-inch cubes
  • 1/2 pound smoked sausage cut into 1/2-inch cubes
  • 1/2 cup beef stock can substitute chicken or vegetable stock
  • 8 teaspoons shaved or finely shredded fresh Parmesan cheese
  • 6 teaspoons chopped fresh flat-leaf parsley


  1. Cook bacon in a large skillet over medium-high heat until crisp.
  2. Remove bacon from pan and set aside to cool. Do not discard bacon drippings!
  3. Add onion, thyme, rosemary, and garlic to the bacon drippings in pan and sauté 3 minutes or until tender.
  4. Turn the slow cooker on to LOW heat and crumble the bacon.
  5. Add the crumbled bacon, salt, pepper, and tomatoes to the onion mixture in the pan and bring to a boil – about 3-4 minutes.
  6. Remove from heat and set aside.
  7. Place half of beans in a large bowl and mash with a potato masher or fork until chunky.
  8. Add the tomato mixture, mashed beans, remaining whole beans, sausage, pork and beef stock to the slow cooker (ALL ingredients except parmesan and parsley).
  9. Stir, cover and cook on LOW for 5 hours (or HIGH for 2.5 hours).
  10. Ladle into bowls.
  11. Sprinkle with Parmesan cheese and parsley (optional).