This simple, slow cooker dish is an easy take on the French cassoulet – hearty and rich with smoky flavor and a fresh finish of lemon and parsley. Create a completely different meal later in the week, Smokey Beans & Rice Stuffed Peppers, from the intentional leftovers.
1 lb. uncooked Great Northern beans
1 cup diced onion
1 can (12 oz.) Contadina® Tomato Paste
6 cups hot tap water, divided
12 oz. refrigerated fully cooked smoked beef sausage, halved lengthwise, sliced into 1/4-inch pieces
2 cups lightly packed sliced kale leaves
Lemon Gremolata:
1 Tbsp. grated lemon zest
1/4 cup lightly packed minced parsley
3 Tbsp. olive oil
1/2 tsp. kosher salt
Place beans, onion and tomato paste in a 5-qt. slow cooker. Stir in 2 cups hot water; mix well. Add remaining 4 cups hot water. Stir in sausage and kale. Cover and cook on HIGH 6 hours.
Meanwhile, prepare Lemon Gremolata: combine lemon zest, parsley, oil and salt in a small bowl; stir well.
Before serving, set aside and refrigerate 4 cups cooked beans to make Smokey Beans & Rice Stuffed Peppers for Day 2. To serve, spoon remaining beans into shallow soup bowls and top each serving with 1 Tbsp. of Lemon Gremolata.