Skillet Cassoulet Recipe
- 2 teaspoons canola oil
- 1/4 pound smoked turkey kielbasa, cut into 1/2-inch slices
- 1/4 pound fully cooked boneless ham, cubed
- 2 medium carrots, sliced
- 1 celery rib, sliced
- 1/2 medium red onion, sliced
- 2 garlic cloves, minced
- 1 can (15 ounces) no-salt-added white kidney or cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
- 3/4 teaspoon dried thyme
- 1/8 teaspoon pepper
- In a large skillet, heat oil over medium-high heat. Add kielbasa, ham, carrots, celery and onion; cook and stir until sausage is browned and vegetables are tender. Add garlic; cook 1 minute longer.
- Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through. Yield: 3 servings.
Reviews for Skillet Cassoulet(7)
Sort By :
Was very disappointed in this recipe.
This dish was perfect for a quick and easy weeknight supper! Hearty, homey, meaty, full of flavor and fairly healthy to boot - what more can you ask for in a meal!?! I used a whole ring of Hillshire Farms beef smoked sausage and an 8 oz. ham steak... Also used a large yellow onion cause I needed to use it up, but hey, the more onion the better! Forgot to drain the tomatoes but my daughter loved the juice... We served ours over rice with some bread and butter, but it would also be great with biscuits or cornbread... I've never had a "traditional" cassoulet, but I don't really care because this one was so good! Thanks for the recipe Barbara!!
Used the entire ring of Kielbasa, omitted the ham and added about 2 tablespoons of mustard. I used a combination of yellow and Dijon mustard. Served over brown rice.
I didn't pay attention to the quantities and am making a small crockpot full. Cannot wait to taste it. My God Mother was from France & use to make a similiar dish but used up all the leftover meat in the fridge. Feeds alot of people or hungry kids!!!!
Give me cassoulet any day, with chicken sausage, turkey sausage, or any combination of kielbasas of any kind. I usually make mine in a crockpot, but am glad to find this easy stovetop version.