During these busy times, the slow cooker has become one of the most useful appliances in the kitchen. It’s a good option for those who want to minimize their time in the kitchen and still provide a home-cooked meal.

Slow cookers also use less electricity than a standard stove or oven, so they save money.

These recipes are easy favorites that touch on a variety of flavors.

SMOKED SAUSAGE CASSOULET

2 bacon slices
2 cups yellow onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (14.5-ounce) cans diced tomatoes, drained
2 (15-ounce) cans Great Northern beans, rinsed and drained
1 pound lean boneless pork roast, trimmed and cut into 1-inch cubes
1/2 pound smoked sausage, cut into 1/2-inch cubes
8 teaspoons finely shredded parmesan cheese
8 teaspoons chopped flat-leaf parsley

In large skillet over medium-high, cook bacon until crisp. Remove from pan and crumble.

Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.

Place half of beans in large bowl; mash with potato masher until chunky. Add remaining beans, pork, and sausage; stir well.

Place half of bean mixture in a 3-1/2-quart cooker; top with half of tomato mixture. Repeat layers. Cover and cook on low for 5 hours.

Ladle into bowls. Sprinkle with cheese and parsley. Serves 6.

Approximate nutritional information, per serving: 500 calories, 27 g fat, 9 g saturated fat, 80 mg cholesterol, greater than 1,400 mg sodium, 32 g carbohydrate, 10 g fiber, 6 g sugar, 31 g protein

BEEF SUKIYAKI

2 pounds beef, thinly sliced
2 large yellow onions, thinly sliced
1 (8-ounce) can button mushrooms, with liquid
1 cup chicken broth
1 cup water
2 (16-ounce) cans bamboo shoots, drained and cut into strips
3/4 cup sugar
1/2 cup soy sauce
1 bunch green onion, thinly sliced
1 pound bean sprouts
1/8 cup mirin (Japanese rice wine)
2 blocks firm tofu, cubed

In large nonstick skillet, brown beef with onions until soft and cooked through, about 5 to 7 minutes.

Add all ingredients to cooker, except tofu.

Cook on high for 1-1/2 hours.

Ten minutes before sukiyaki is finished, add tofu and heat through. Serves 10.

Approximate nutritional information, per serving (assumes 20-ounce tofu block): 430 calories, 21 g fat, 7 g saturated fat, 60 mg cholesterol, greater than 1,100 mg sodium, 30 g carbohydrate, 4 g fiber, 21 g sugar, 31 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.