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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.
  • Total Time
    Prep: 65 min. + standing Bake: 1-1/2 hours
  • Makes
    4 servings


  • 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 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.
  • 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.

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  • Deder100
    May 12, 2013

    This was our supper last night and my young family loved it. Though it cooks for hours, I did not think it was labor intensive and the tenderness was well worth the time. My only change was slicing all the veggies into bite-size pieces.

  • HeatherD35
    Apr 8, 2011

    This was very good. I used canned beans and started half-way through step 2 with the bacon. I will make a few changes next time. Add more veggies and don't add any liquid if you are using canned beans.

  • kolaber
    Feb 5, 2011

    I thought this recipe was very good, but time consuming. I did not have a cheese cloth to use, so I sprinkled some ground cloves in the recipe. The only thing I want to try next time is to put this in the crockpot to cut back on time. Other than that, this recipe tasted great!!!

  • daisey5
    Jan 31, 2010

    I tried to make this simplier and easy. I used the skinless boneless chicken theighs, caned beans, smoked turked turkey sausage and fat free bacon bits. I also did it in the slow cooker and cooked it on low for 5 hours. It turned out very good.

  • FriedaG
    Jan 31, 2010

    No comment left

  • ddyoungdd
    Jul 9, 2009

    sounds wonderful,if i could find someome to take all that time to fix it

  • revonnareid
    Mar 24, 2009

    This Dish was very tasty but it was time consuming I will consider cooking this again when I have a lot of time