This easy cassoulet recipe is loaded with beans, veggies, Andouille sausage, and chicken! The perfect one pot meal for those cold wintry nights!
What Is Cassoulet?
A cassoulet is a slow-cooked stew or casserole that contains both meat and beans. The origin is French, and the name comes from the pot it was cooked in (a cassole). It is meant to be eaten with good crusty bread to sop up all the sauce and juices and it pairs beautifully with a full-bodied wine.
Traditional cassoulet is often made with some sort of rich-tasting fat like duck fat and it usually has beans that have been soaked overnight. Ingredients may vary from region to region or even household to household, but a cassoulet is ALWAYS made by cooking ingredients in layers and bringing them all together at the end.
WHERE IS THE CASSOULET RECIPE?
If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Cassoulet Recipe– simply scroll to the bottom of the page where you can find the printable recipe card.
How To Cook Cassoulet
Traditionally Cassoulet is rich tasting and time-consuming. While I imagine the taste is stupendous, most of us have a limited amount of time to put towards our family meal. This easy cassoulet recipe does not compromise on flavor, but the method is much simpler.
This recipe starts by browning some smoked sausage. I like using andouille sausage because I love the flavor and the spice, but a regular smoked sausage, chicken or turkey sausage or kielbasa will work just fine. Once the sausage has browned it is removed and set aside. Chicken is added next. I like to use chicken tenders for this recipe. I like how quickly they brown and I think it is easy to dice them into similar size pieces (having everything the same size, ensures even cooking). A mix of vegetables is cooked after the chicken along with a white bean such as Great Northern Beans (although any bean would work). Chicken broth and tomato paste are brought to a simmer and the chicken and sausage are returned to the pan.
I topped my cassoulet with a breadcrumb mixture just before it goes into the oven. The cassoulet will stay in the oven for about 35 minutes or until the mixture has thickened and bubbles around the edges. The breadcrumbs should be perfectly toasted at this point.
Can Cassoulet Be Frozen?
Yes! If you find yourself with a big batch of cassoulet, store any leftovers in an airtight container and place in the freezer for 2- 4 months.
Cassoulet can also be made 24 hours in advance as well. Prepare as directed, however, add the breadcrumb mixture just before baking.
- 2 tablespoon olive oil
- 1 lb chicken tenders cut into bite sized chunks
- 1/2 teaspoon salt
- 12 oz Andouille sausage, sliced
- 1 cup onion, diced
- 2 celery stalks, diced
- 1 red pepper, chopped
- 2 whole carrots, peeled and chopped
- 2 teaspoons Italian blend seasoning
- 2 cloves minced garlic
- 1 14.5 oz can Great Northern beans rinsed and drained
- 2 cups chicken broth
- 3 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1/2 cup bread crumbs
- 3 tablespoons Parmesan cheese
- 1 tablespoon olive oil
- Preheat oven to 375.
- In a large Dutch oven or deep oven-proof skillet, heat sausage in 1 tablespoon of olive oil until browned and slightly crispy. Remove with a slotted spoon and set aside. Add chicken to the same skillet, season with salt and cook until browned. Remove chicken with a slotted spoon and set aide
- Add olive oil to pan and stir in vegetables. Cook the vegetables until softened, about 6-8 minutes. Stir in Italian blend seasoning and garlic. Add the beans, broth, tomato paste and vinegar; stir
- Return chicken and sausage to pan, stirring until mixed. Allow the mixture to come to a simmer.
- In a small bowl combine the bread crumbs and the Parmesan cheese, add olive oil and stir to coat. Sprinkle the brad crumbs over the top of the cassoulet.
- Bake cassoulet for 35 minutes or until thick and bubbly.
Nutrition InformationYield 6 Serving Size 1
Amount Per ServingCalories 644 Total Fat 37g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 24g Cholesterol 73mg Sodium 2210mg Carbohydrates 47g Fiber 8g Sugar 7g Protein 31g