Mastering the Multi Function Cooker

s l o w c o o k i n g | 35
4. Preheat oven to 350°F (180°C). In a small bowl,
stir together bread crumbs, cheese and melted
butter; sprinkle over cassoulet. Remove cooking
vessel from the Multi-Function Cooker.
5. Bake uncovered in oven until bread crumbs are
browned, about 30 minutes.
VARIATION: CHICKEN CASSOULET
Make as directed, omitting sausage and pork ribs.
Substitute white wine for red wine. Sprinkle
3½ pounds (about 1585 grams) whole boneless
skinless chicken breasts with salt. Place on top of
the vegetables. Add 1 cup (95 grams) sun-dried
tomato halves and 2 tablespoons (4 grams)
chopped fresh thyme with layered tomatoes and
beans. Cook as directed.
VARIATION:
PORK CHOP CASSOULET
Make as directed, omitting pork ribs, carrot, celery
and rosemary. Sprinkle 1 teaspoon (3 grams)
kosher salt and 1 teaspoon (2 grams) ground
black pepper on 4 (1-pound) 1½-inch-thick bone-
in pork chops (453 grams each). Add 1 tablespoon
(15 milliliters) olive oil to the reserved 1 tablespoon
(15 milliliters) of bacon and sausage drippings. Cook
pork chops until browned, 2-3 minutes per side.
Substitute white wine for red wine. Layer tomatoes
and beans. Lay pork chops on top of layers. Cook as
directed.
PRO TIP
A variety of fresh herbs can be used in this cassoulet
to add depth and extra flavor.