1 Pot: Fuss Free Cassoulet Recipe

Name: 1 Pot: Fuss Free Cassoulet Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. Vegetable oil; 1/2 lb Kielbasa sausage, cubed; 2 x Onions, minced; 2 x Garlic cloves, chopped; 2 x Carrots, sliced; 2 x Celery stalks, minced; 1/2 tsp Dry thyme; 1/4 tsp Pepper; pn Cloves; 19 ounce Canned tomatoes; 3/4 c. Chicken stock; 1 x Bay leaf; 38 ounce Canned white pea beans, liquid removed and rinsed; 2 Tbsp. Butter; 2 x Garlic cloves, chopped; 2 c. Fresh bread crumbs; 2 Tbsp. Fresh parsley, minced

Servings: persons

1 Tbsp. Vegetable oil
1/2 lb Kielbasa sausage, cubed
2 x Onions, minced
2 x Garlic cloves, chopped
2 x Carrots, sliced
2 x Celery stalks, minced
1/2 tsp Dry thyme
1/4 tsp Pepper
pn Cloves
19 ounce Canned tomatoes
3/4 c. Chicken stock
1 x Bay leaf
38 ounce Canned white pea beans, liquid removed and rinsed
2 Tbsp. Butter
2 x Garlic cloves, chopped
2 c. Fresh bread crumbs
2 Tbsp. Fresh parsley, minced

1
The traditional French dish takes days to prepare and contains a generous portion of high-fat meats.
2
By using sausage only, preparation time, fat and calories are all cut down without sacrificing flavour.
3
In large Dutch oven, heat oil over medium heat; cook sausage, onions, garlic, carrots, celery, thyme, pepper and cloves, stirring, for about 5 min or possibly till onions are softened.
4
Add in tomatoes, breaking up with fork.
5
Add in chicken stock and bay leaf; bring to boil.
6
Add in beans; reduce heat and simmer for about 30 min or possibly till slightly thickened.
7
Throw away bay leaf.
8
[Can be prepared to this point, cooled, covered and refrigerated for up to 1 day.
9
Or possibly freeze for up to 1 week; thaw in refrigerator for up to 36 hrs.
10
Add in 45 min to 1 hour to baking time.]
11
Topping: In saucepan, heat butter over medium heat.
12
Add in garlic; cook for about 2 min or possibly till softened.
13
Stir in bread crumbs and minced parsley; sprinkle over cassoulet.
14
Bake in 350F 180C oven for about 30 min or possibly till crusty and golden brown on top, bubbly and heated through.
15
carbohydrate, very high source fibre, excellent source iron
16
Kitchen

725

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Tbsp. Vegetable oil, 1/2 lb Kielbasa sausage, cubed, 2 x Onions, minced, 2 x Garlic cloves, chopped, and more.

Yes, 1 Pot: Fuss Free Cassoulet Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!