19 Bean Cassoulet

Course : Beans
Serves: 12
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1 pound beans*
3 quarts water
1 medium ham hock
1 medium bouquet garni**
32 ounces chopped undrained canned tomatoes
2 medium finely chopped onions
5 medium celery stalks finely chopped
2 cloves garlic chopped
1 pound low fat turkey kielbasa sliced
1 medium cooked cubed, boneless, skinless chicken breast
1/2 Cup red wine vinegar
1/2 Cup fresh parsley

Preparation / Directions:

*Use a combination of the following beans to total 1 pound: pinto, large limas, small limas, great northern, split peas, lentils, navy beans, black eyed peas, red kidney beans, green peas, pearl barley, black beans, adzuki beans, cranberry beans, etc. **A bouquet garni traditionally contains the following: 1 bay leaf, 3 sprigs fresh thyme, 4 large sprigs parsley (including stems), 1 4-inch piece celery stalk with leaves, 2 4-inch pieces leek green. The bay leaf, thyme, and parsley are laid on one leek green and covered and wrapped by the other leek green, and then tied with a long piece of kitchen twine so that the bundle is easily retrieved. RECIPE DIRECTIONS: Wash and drain 1 lb. dried bean mixture. Add 3 qts. water, one ham hock and bouquet garni. Bring to a boil, cover, and simmer for 2 1/2 to 3 hours. Remove bouquet garni and ham hock. Place in refrigerator for several hours or overnight. Skim congealed fat from surface. Return to heat. Add tomatoes, onions, celery and garlic. Cook slowly 1 1/2 hours in covered kettle. It will appear thick and creamy. Add sausage and chicken breast. Cover and continue cooking slowly for 30 to 40 minutes. Add red wine and 1/2 c. fresh parsley. The flavor improves with age. Cook a day before and reheat. It also freezes well.


Nutritional Information:

11 Calories (kcal); trace Total Fat; (15% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 38mg Sodium

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