I stumbled on this recipe in my constant search for interesting slow cooker ideas, and although it is a cassloulet type dish, I thought the base idea might be something fun, and easily modified. I love beans, particularly in soups and stews, but unfortunately they’ve been off the table for a few years now. For those interested, this would work well with low FODMAP and most AIP diets (besides the diced tomatoes). We particularly enjoyed this one the next day!
- 2 cups chopped onion
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 3 garlic cloves, minced
- Salt and freshly ground pepper
- 2 (14.5-ounce) cans diced tomatoes, drained
- 1 pound lean boneless pork loin roast, trimmed and cut into 1-inch cubes
- Uncured smoked sausage, cut into 1/2-inch cubes
- 1/2 cup beef broth
- Splash of red wine vinegar
- Chopped fresh flat-leaf parsley
The original recipe called for bacon, and cooked the onion, garlic, and herbs in the bacon grease. You could certainly do that, but first, I was feeling lazy, and second, I don’t really feel like bacon adds much to a slow cooker dish. It’s kind of lost in the all day cooking.
Heat olive oil (or bacon grease, if you go that route) over medium heat. Add onion, thyme, rosemary, and garlic to pan; sauté until tender. Stir in crumbled bacon (if you used), salt, pepper, and tomatoes; bring to a boil. Remove from heat and add to crock pot.
Toss cubed pork loin with salt and pepper and saute over medium heat until lightly seared. Add to crock pot, along with smoked sausage, parsley, a little beef broth and red wine vinegar (you can add more or less of either if you’d rather this be soupy consistency – the above got a nice stew consistency).
Cook on low for 6 hours. This can be served over rice or noodles, but we had it by itself with a side salad and it was just right.