Country Cassoulet

Total Time

Prep: 20 min. + soaking Cook: 6 hours


10 servings

Updated: May. 18, 2023
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
Country Cassoulet Recipe photo by Taste of Home


  • 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


  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.

Nutrition Facts

1 cup: 375 calories, 12g fat (4g saturated fat), 74mg cholesterol, 950mg sodium, 32g carbohydrate (5g sugars, 10g fiber), 35g protein.

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