Skinny Cassoulet Recipe
Preheat the slow cooker, if necessary. Spray a large skillet with a little low-calorie cooking-oil spray and place over high heat until hot. Add the pork, a few pieces at a time, until all the meat is in the pan and cook for 5 minutes, stirring, until browned. Use a slotted spoon to transfer the pork to the slow-cooker pot.
Add the chorizo and onion to the skillet and cook for 4 to 5 minutes, until the onion has softened. Stir in the garlic, red bell pepper, celery, carrot, tomato purée and herbs. Season to taste and bring to a boil, stirring.
Place the beans in the slow-cooker pot, pour in the tomato purée mixture and stir well. Level the surface with the back of a spoon, then scatter the bread crumbs evenly over the top. Cover and cook on low for 8 to 10 hours, until the pork is tender. Spoon into shallow bowls and serve with a salad, if you like.
From Slow Cooker: 500 Recipes (Hamlyn) by Sara Lewis.