Cassoulet for the Gang

Name: Cassoulet for the Gang
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 10 servings (4 quarts).
Ingredients: 1 pound pork tenderloin, 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

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!—Lynn Stein, Joseph, Oregon

Ingredients

1 pound pork tenderloin, 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

Directions

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. Cover and process until pureed. Stir into meat mixture. Stir in the remaining beans and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until meat and vegetables are tender. Freeze option: Freeze cooled cassoulet in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Editor's Note

Look for herbes de Provence in the spice aisle.

Nutrition Facts

1-1/2 cups: 316 calories, 5g fat (1g saturated fat), 41mg cholesterol, 959mg sodium, 40g carbohydrate (8g sugars, 11g fiber), 25g protein.

Originally published as Cassoulet Revisited in Light & Tasty December/January 2008

Reviews

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hkarow9713

Nov 20, 2017

Great recipe to make in the chillier months. I've made this 2 ways & both taste great. I first used just cooked turkey sausage in place of the kielbasa & it tasted wonderful. The next time I made it, I used kielbasa & couldn't believe the difference in flavor. Both were outstanding & easy to make.
pazuzu18

Feb 20, 2010

I make this recipe often. It is a big hit with the entire family.
mjlouk

Sep 20, 2009

I made this in the slow cooker and it turned out great!