Baked Bean Cassoulet Recipe

Name: Baked Bean Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

940

kcal

Calories

Fat

Carbs

135

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!

Baked Bean Cassoulet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions