Quick Cassoulet

Quick Cassoulet

77 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Beth Stone Strachan
Recipe by  Beth Stone Strachan

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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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Reviews (77)

Rate This Recipe
Beth Stone Strachan
110

Beth Stone Strachan

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 the original inaccurate directions.

CREEPER00
47

CREEPER00

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 crock pot on low for a couple of hours. When we came in from a cold day outside dinner was ready and it was wonderful. This recipe will go in my box of favorites. Four years later... This recipe is still one of my top ten. My poor recipe card is covered with scribbles. Thought I'd share them with you: DOUBLE THIS! Polish sausage (kielbasa) is better than smoked. Added cooked chicken thigh meat and leftover gravy...yummy. Do NOT use soaked dried beans without cooking first till tender. Tomatoes will inhibit cooking of beans. 1 tablespoon white balsamic vinegar Doubled and used one can Ro-Tel tomatoes and one can regular...delicious Beans used so far: Kidney, cannelini, great northern, navy, black, garbanzo, lima

Akai57
24

Akai57

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. For extra flavor I added a splash of red wine, and I used red pepper flakes instead of the thyme. Served with rice, it was DELICIOUS!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 466 cal
  • 23%
  • Fat
  • 22.4 g
  • 34%
  • Carbs
  • 40.9 g
  • 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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