Cassoulet Chowder

Preparation info
  • Makes:

    8–10

    Servings
    • Difficulty

      Easy

    • Ready in

      4 hr

Appears in
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes

By Phyllis Pellman Good

Published 2008

  • About

Miriam Friesen Staunton, VA

Ingredients

  • cups dry pinto beans
  • 4 cups water
  • 12-oz.

Method

  1. Combine beans and water in large saucepan. Bring to boil. Reduce heat and simmer 1½ hours. Refrigerate beans and liquid 4–8 hours.
  2. Combine all ingredients in slow cooker.
  3. Cover. Cook on Low 8–10 hours, or on
  4. High 4 hours. If the chowder seems too thin, remove lid during last 30 minutes of cooking time to allow it to thicken. Remove bay leaf