Beans & Legumes

Healthier French Cassoulet

20 INGREDIENTS • 12 STEPS • 50MINS

Healthier French Cassoulet

Recipe

5.0

3 ratings

A dish built on common ingredients and a bunch of animal scraps has become a high maintenance recipe in 21st century America.

Healthier French Cassoulet

Save

Jenessa's Dinners

Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.

http://jenessasdinners.blogspot.com

A dish built on common ingredients and a bunch of animal scraps has become a high maintenance recipe in 21st century America.

50MINS

Total Time

$4.18

Cost Per Serving

Ingredients

Servings

4

us / metric

1 pckg

Smoked Turkey Kielbasa

thickly sliced

5 slices

Canadian Bacon

thickly diced

5

Chicken Drumsticks

skin removed

3 cans
(15.5 oz)

Canned Cannellini White Kidney Beans, drained, rinsed

4 Tbsp

Tomato Paste

1 can
(14.5 oz)

Stewed Tomatoes

2 cups

Chicken Stock

2 cups

Dry White Wine

2

Carrots, diced

1 1/2

Onions, diced

2

Tomatoes, diced

3 cloves

Garlic, minced

3 sprigs

2 Tbsp

2

as needed

Ground Nutmeg

1/2 cup

Breadcrumbs

to taste

to taste

Ground Black Pepper

1 Tbsp

Nutrition Per Serving

VIEW ALL

Calories

1326

Fat

78.5 g

Protein

56.9 g

Carbs

88.0 g

Healthier French Cassoulet

Save

Jenessa's Dinners

Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.

http://jenessasdinners.blogspot.com

Cooking InstructionsHide images

step 1

Preheat oven to 425 degrees F (220 degrees C).

step 2

In a very hot large pot, add Olive Oil (2 tsp), Smoked Turkey Kielbasa (1 pckg) and Canadian Bacon (5 slices). Cook until brown.

step 2 In a very hot large pot, add Olive Oil (2 tsp), Smoked Turkey Kielbasa (1 pckg) and Canadian Bacon (5 slices). Cook until brown.

step 3

Season Chicken Drumsticks (5) with Salt (to taste), Ground Black Pepper (to taste), and Fresh Thyme (1 Tbsp).

step 3 Season Chicken Drumsticks (5) with Salt (to taste), Ground Black Pepper (to taste), and Fresh Thyme (1 Tbsp).

step 4

Remove the smoked turkey kielbasa and the Canadian bacon from the pan when crispy. Add the chicken drumsticks, turning as they brown. Remove the chicken from the pot and set the meat aside.

step 4 Remove the smoked turkey kielbasa and the Canadian bacon from the pan when crispy. Add the chicken drumsticks, turning as they brown. Remove the chicken from the pot and set the meat aside.

step 5

In the same pot, add the Carrots (2), Onions (1 1/2), and Garlic (3 cloves). Add in Ground Nutmeg (as needed), Bay Leaves (2), Fresh Parsley (3 sprigs), and Fresh Thyme (1 Tbsp).

step 5 In the same pot, add the Carrots (2), Onions (1 1/2), and Garlic (3 cloves). Add in Ground Nutmeg (as needed), Bay Leaves (2), Fresh Parsley (3 sprigs), and Fresh Thyme (1 Tbsp).

step 6

Sweat the vegetables until the onions is translucent and add the Tomatoes (2) then cook for a few additional minutes. Re-introduce the meat to the pot, and stir in the Tomato Paste (4 Tbsp).

step 6 Sweat the vegetables until the onions is translucent and add the Tomatoes (2) then cook for a few additional minutes. Re-introduce the meat to the pot, and stir in the Tomato Paste (4 Tbsp).

step 7

Allow to soften a bit before adding the Dry White Wine (2 cups). Cook until the liquid has reduced to about half.

step 7 Allow to soften a bit before adding the Dry White Wine (2 cups). Cook until the liquid has reduced to about half.

step 8

Add the Stewed Tomatoes (1 can) including the juice, crushing them in your hands.

step 8 Add the Stewed Tomatoes (1 can) including the juice, crushing them in your hands.

step 9

Add the Canned Cannellini White Kidney Beans (3 cans). Fill the pot with Chicken Stock (2 cups) until all the ingredients are submerged.

step 10

Bring to a boil, then reduce heat and allow to simmer about 20 minutes. Stir occasionally until the cassoulet thickens up a bit and remove from the heat to allow it to thicken even more.

step 10 Bring to a boil, then reduce heat and allow to simmer about 20 minutes. Stir occasionally until the cassoulet thickens up a bit and remove from the heat to allow it to thicken even more.

step 11

Mix the Breadcrumbs (1/2 cup), remaining fresh thyme, Salt (to taste), Ground Black Pepper (to taste), and Olive Oil (2 tsp). Sprinkle this on top of the pot, and place in the oven to brown, about 10 minutes.

step 11 Mix the Breadcrumbs (1/2 cup), remaining fresh thyme, Salt (to taste), Ground Black Pepper (to taste), and Olive Oil (2 tsp). Sprinkle this on top of the pot, and place in the oven to brown, about 10 minutes.

step 12

Serve hot.

step 12 Serve hot.

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