Show Subscription Form

Country Cassoulet Recipe

Read Reviews
5 1
Publisher Photo
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


  • 1 pound dried great northern beans
  • 2 uncooked Jones Dairy Farm All Natural Golden Brown® Mild Pork Breakfast Sausage Links
  • 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.


  1. Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
  2. In a large skillet over medium-high heat, brown sausage links; transfer 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. Place in slow cooker. Stir in beans and remaining ingredients.
  4. Cover and cook on low for 6-8 hours or until beans are tender. Discard cloves and bay leaves. Remove sausage and cut into 1/4-in. slices; return to slow cooker and stir gently. Yield: 8-10 servings.
Originally published as Country Cassoulet in Country Pork 1996, p64

Medium-Bodied Red Wine

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

Reviews for Country Cassoulet

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

Loading Image