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Winning Country Cassoulet

 Winning Country Cassoulet
This dish is one that I make frequently—my husband's a bean lover! We (our family includes two sons, 9 and 7) live not far from the Pennsylvania border, and there are still farms in our area of the state. Our home's on 2 acres of land, with a vegetable garden plus fruit trees and berry bushes.
4 ServingsPrep: 65 min. + standing Bake: 1-1/2 hours


  • 3/4 pound dried navy beans
  • 3 cups water
  • 1 bay leaf
  • 1 can (14-1/2 ounces) chicken broth
  • 1/4 pound bacon, diced
  • 4 chicken legs or thighs
  • 2 medium carrots, quartered
  • 2 medium onions, quartered
  • 1 cup canned diced tomatoes
  • 1/4 cup coarsely chopped celery with leaves
  • 2 garlic cloves, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon dried marjoram leaves
  • 1/2 teaspoon rubbed sage
  • 1 teaspoon whole cloves
  • 1/4 teaspoon pepper
  • 1/2 pound Johnsonville® Smoked Sausage, cut into 2-inch pieces
  • Minced fresh parsley


  • Sort beans and rinse with cold water. In a Dutch oven or soup kettle,
  • combine the beans, water and bay leaf. Bring to a boil; boil,
  • uncovered, for 2 minutes. Remove from the heat; cover and let stand
  • for 1 to 4 hours or until beans are softened. Do not drain.

2 of 2

Winning Country Cassoulet (continued)

Directions (continued)

  • Stir in broth; bring to a boil. Reduce heat; cover and simmer for 1
  • hour. Meanwhile, in a small skillet, cook bacon over medium heat
  • until crisp. Using a slotted spoon, remove to paper towels; drain,
  • reserving 2 tablespoons drippings. In the same skillet, brown
  • chicken in reserved drippings on all sides; drain and set aside.
  • In a 3-qt. baking dish or Dutch oven, combine the beans with cooking
  • liquid, bacon, carrots, onion, tomatoes, celery, garlic, salt,
  • marjoram, sage and pepper. Place whole cloves on a double thickness
  • of cheesecloth; bring up corners of cloth and tie with string to
  • form a bag. Add to bean mixture; top with chicken.
  • Cover and bake at 350° for 1 hour. Uncover; add sausage. Bake
  • 30-35 minutes longer or until beans are tender. Discard bay leaf and
  • spice bag. Garnish with parsley. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.