Name: Cassoulet Chowder
Prep time: 1 h 45 min
Cook time: 4 h
Total time: 4 h
Yield: Makes: 8–10 Servings
Cuisine: United States
Ingredients: 1 bay leaf; ½ cup chopped onions; ¾ cup dry red wine; 8-oz. can tomato sauce; ½ tsp. garlic powder; 1¼ cups dry pinto beans; 4 cups water; 1½ cups sliced carrots; 2 cups cooked chicken, cubed; 2 cups cooked ham, cubed; 12-oz. pkg. brown-and-serve sausage links, cooked and drained

Preparation info

Makes:
8–10
Servings

Difficulty
Easy
Ready in
4 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Miriam Friesen Staunton, VA

Ingredients

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

Method

Combine beans and water in large saucepan. Bring to boil. Reduce heat and simmer 1½ hours. Refrigerate beans and liquid 4–8 hours.
Combine all ingredients in slow cooker.
Cover. Cook on Low 8–10 hours, or on
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

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Cassoulet Chowder

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