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Country Cassoulet Recipe

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This bean stew goes great with fresh dinner rolls and your favorite green salad. It's a hearty meal that's perfect after a long day in the garden. – Suzanne McKinley, Lyons, Georgia
TOTAL TIME: Prep: 20 min. + standing Cook: 5 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. + standing Cook: 5 hours
MAKES: 8-10 servings

Ingredients

  • 1 pound (2 cups) dried great northern beans
  • 2 Johnsonville® Smoked Sausage
  • 3 bacon strips, diced
  • 1-1/2 pounds boneless pork, cut into 1-inch cubes
  • 1 pound boneless lamb, cut into 1-inch cubes
  • 1-1/2 cups chopped onion
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon dried thyme
  • 4 whole cloves
  • 2 bay leaves
  • 2-1/2 cups chicken broth
  • 1 can (8 ounces) tomato sauce

Nutritional Facts

1 serving (1 cup) equals 375 calories, 12 g fat (4 g saturated fat), 74 mg cholesterol, 950 mg sodium, 32 g carbohydrate, 10 g fiber, 35 g protein.

Directions

  1. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
  2. In a large skillet over medium-high heat, brown sausage; remove with a slotted spoon to a 5-qt. slow cooker. Add bacon to skillet; cook until crisp. Remove with a slotted spoon to slow cooker.
  3. In bacon drippings, cook pork and lamb until browned on all sides. Remove pork and lamb with a slotted spoon to slow cooker. Stir in beans and remaining ingredients.
  4. Cover and cook on high for 2 hours. Reduce heat to low and cook 3-4 hours longer. Discard cloves and bay leaves. Remove sausage and slice into 1/4-in. pieces; return to slow cooker and stir gently. Yield: 8-10 servings.
Originally published as Country Cassoulet in Country Pork 1996, p64

Nutritional Facts

1 serving (1 cup) equals 375 calories, 12 g fat (4 g saturated fat), 74 mg cholesterol, 950 mg sodium, 32 g carbohydrate, 10 g fiber, 35 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Country Cassoulet

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Reviewed Jul. 26, 2011

"This dish is FABULOUS, probably due to the fresh ingredients--I mean, it's mainly prepared from scratch. I skipped the bacon, used vegetable oil instead since I didn't have bacon and it was still good. Also I used veal stew meat because I could not find lamb. Finally, I used fresh Italian-style chicken sausage with Romano cheese since I could not find fresh garlic sausage either. Also used fresh thyme instead of dried. The whole house smelled wonderful. Like comfort food. The dish tastes complex although it is simple. French food at home! What a joy."

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