Quick Cassoulet

Quick Cassoulet

Beth Stone Strachan 1

"A great combination of beans, smoked sausage and vegetables in an easy one skillet meal. We've been making this so long I can't even remember where I first got the recipe. It's a staple when we go camping. My teenage daughter and her friends love it. Serve with a green salad and French bread."


30 m servings 466 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1781 mg
  • 71%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
  2. Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
  3. Remove bay leaves and discard. Sprinkle parsley over the top, and serve.
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  1. 97 Ratings


Hi there! I submitted this recipe...it SHOULD have read that the can of tomatoes was UNDRAINED. You will need the extra moisture for the recipe to turn out properly. Sorry to those who followed ...

Delicious beyond reason, given the simplicity of this recipe. The only change I made was to add a teaspoon of sugar. I browned the meat and sauteed the veggies, then threw everything in the cr...

This recipe was amazing! I didn't drain the tomatoes, as was recommended. I also used Great Northern instead of cannellini beans and saved a little bit of the bean juice to add to the sauce. ...