Herbes de Provence Recipe
1 part marjoram
1 part basil
2 parts thyme
1 part summer savory
1/2 part lavender
1 part rosemary
1/2 part fennel
1 part oregano
Mix in a food processor to obtain a finer mixture if desired.
Store in spice/herb jars.
Crock Pot Busy Day Cassoulet
2 T. olive oil
1 lb. boneless pork loin, cut into bite sized chunks
1 lb. Italian sausage, cut into 1 inch slices
2 carrots, chopped
1/2 C. diced red bell pepper
1/2 C. diced green bell pepper
1 C. chopped onion
3 cloves garlic, minced
2 15 oz. cans cannellini beans, rinsed
1 14 1/2 oz. can diced tomatoes, undrained
1 1/2 C. chicken broth
1/ 2 C. dry white wine
1 T. minced parsley
2 t. Herbes de Provence
Place 6 quart slow cooker pot on range over medium heat. Add olive oil, add
sausage and cook until browned. Remove to plate.
Add pork in small batches and brown well on all sides.
Return sausage to pot, place on heating base.
Add carrots, peppers, onion, garlic, beans, and tomatoes.
In small bowl combine chicken broth, wine parsley and Herbes de Provence. Add to
Place cover on pot; cook on low for 8-10 hours or on high for 2-3 hours.