Save on Pinterest

Country Cassoulet

This bean stew is fantastic 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: 6 hours
  • Makes
    10 servings


  • 1 pound dried great northern beans
  • 2 uncooked garlic-flavored pork 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


  • Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
  • 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.
  • In bacon drippings, cook pork and lamb until browned on all sides. Place in slow cooker. Stir in beans and remaining ingredients.
  • 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.
Nutrition Facts
1 cup: 375 calories, 12g fat (4g saturated fat), 74mg cholesterol, 950mg sodium, 32g carbohydrate (5g sugars, 10g fiber), 35g protein.

Recommended Video


Click stars to rate
Average Rating:
  • writeaway
    Oct 7, 2020

    This recipe is really very good; however, I think it is a bit heavy on the thyme and the salt. Second time I made it I used only half the amount of thyme and salt and that was plenty. (I like thyme, but too much can overpower a recipe.) My husband and I both liked the second version best. Also--and I know this irritates some people—but both times I subbed more pork for the lamb. (Sorry...not a lamb fan!) I'm trying to find healthier recipes with more protein, so the combo of beans and meat in this cassoulet was perfect. Also, the second time, I cut the recipe in half and used a 4 qt. slow cooker. That worked perfect for the two of us with leftovers. Lastly, don't be caught by need to allow some prep time for either soaking or boiling the beans. This recipe is definitely a keeper!

  • Blarney1
    Nov 25, 2019

    Excellent! I have made cassoulet that has taken 2 days to make from a gourmet cook book and this rivals that recipe!

  • trancebaby
    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.