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Cassoulet for the Gang

 Cassoulet for the Gang
Wine lends a warm background flavor for this satisfying take on a traditional French stew. Lynn Stein in Joseph, Oregon uses low-fat mashed beans to thicken her broth and boost nutrition. Serve with garlic bread and dinner's done!
10 ServingsPrep: 25 min. Cook: 40 min.


  • 1 pork tenderloin (1 pound), cut into 1/2-inch pieces
  • 1 pound smoked turkey kielbasa, cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 3 medium carrots, chopped
  • 1 large onion, cut into wedges
  • 4 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes, cut up
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 3 teaspoons herbes de Provence
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided
  • 3/4 cup white wine or additional chicken broth, divided


  • In a Dutch oven coated with cooking spray, saute pork and kielbasa in
  • oil until lightly browned; drain. Add carrots and onion; saute 4
  • minutes longer. Add garlic; cook for 1 minute longer. Stir in the
  • tomatoes, broth and seasonings. Bring to a boil. Reduce heat; cover
  • and simmer for 10 minutes.
  • Place one can of beans in a food processor; add 1/4 cup wine or

2 of 2

Cassoulet for the Gang (continued)

Directions (continued)

  • broth. Cover and process until pureed. Stir into meat mixture. Stir
  • in the remaining beans and wine or broth. Bring to a boil. Reduce
  • heat; simmer, uncovered, for 8-10 minutes or until meat and
  • vegetables are tender. Yield: 10 servings (4 quarts).
Nutritional Facts: 1-1/2 cups equals 316 calories, 5 g fat (1 g saturated fat), 41 mg cholesterol, 959 mg sodium, 40 g carbohydrate, 11 g fiber, 25 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.