Baked Bean Cassoulet Recipe

Name: Baked Bean Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 lb dried navy beans; 8 cups water; 1 cup chopped celery; 1 cup diced carrot; 2 beef bouillon cubes; 2 teaspoons salt; 1/2 - 1 lb bulk hot pork sausage; 3 lbs chicken, cut up; 1 cup chopped onion; 1 1/2 cups tomato juice; 1 tablespoon Worcestershire sauce; 1/2 teaspoon paprika

Servings: persons

1 lb dried navy beans
8 cups water
1 cup chopped celery
1 cup diced carrot
2 beef bouillon cubes
2 teaspoons salt
1/2 - 1 lb bulk hot pork sausage
3 lbs chicken, cut up
1 cup chopped onion
1 1/2 cups tomato juice
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika

1
Preheat oven to 325 degrees.
2
In a large kettle, combine beans and water. Bring to boil for 2 minutes, remove from heat and cover. Let stand for 1 hour. Do not drain.
3
Add celery, carrots, bouillion cubes and salt. Bring to a boil and cover. Reduce heat and simmer 1 hour.
4
meanwhile , roll sausage pieces into small balls, saute in a large skillet until browned. Remove sausage. Season chicken pieces with salt and pepper, brown in drippings. Remove chicken.
5
Saute onion, add tomato juice and Worcestershire sauce. Drain beans, reserving liquid. Combine all ingredients, except chicken and bean liquid, in a greased 6 quart Dutch oven .
6
Top with chicken pieces. Pour 1 1/2 cups reserved bean liquid over casserole, sprinkle with paprika.
7
Cover and bake at 325 degrees for 1 hour.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 lb dried navy beans, 8 cups water, 1 cup chopped celery, 1 cup diced carrot, and more.

Yes, Baked Bean Cassoulet 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.

Baked Bean Cassoulet

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