Slow-cooker kielbasa and white bean cassoulet

Ingredients

1. 1½ cups dried white beans (such as great Northern or navy, about 8 ounces)
2. 1 pound kielbasa, cut into 1-inch pieces
3. 3 cups low-sodium chicken broth
4. 1 15-ounce can 
diced tomatoes and their juices
5. 1 medium yellow onion, finely chopped
6. 2 cloves garlic, finely chopped
7. 2 teaspoons chopped fresh thyme leaves
8. Kosher salt and 
black pepper
9. 8 ½-inch slices of baguette, buttered and toasted, cut into cubes
10. ¼ cup chopped flat-leaf parsley

Directions

1. Combine the beans, kielbasa, broth, tomatoes, onion, garlic, thyme, 
and ½ teaspoon salt in a 4- to 6-quart 
slow cooker.
2. Cover and cook until the beans are tender and creamy, on low for 7 to 8 hours (checking the beans after 7 hours) or on high for 5 hours. Season with salt and pepper.
3. Serve the cassoulet topped with the baguette cubes and parsley.
    

* Total time ranges from 5 hours, 15 minutes 
or 8 hours, 15 minutes

 

From http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-kielbasa-white-bean-cassoulet