Rating: 3.5 stars
50 Ratings
  • 1 star values: 1
  • 2 star values: 6
  • 3 star values: 16
  • 4 star values: 13
  • 5 star values: 14
Jane Kirby and Kay Chun

Gallery

Credit: Susie Cushner

Recipe Summary

hands-on:
15 mins
total:
1 hr 45 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven (a heavy pot, usually made of cast iron, that you can use on the stovetop and in the oven), heat the oil over medium heat. Cook the sausage until well browned, breaking it up with a wooden spoon. Remove and drain on paper towels; set aside.

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  • Pour out the excess oil from the Dutch oven. Add the chicken broth, vegetables, beans, thyme, salt, pepper, a third of the garlic, and the sausage and return to heat. Mix well, scraping up any brown bits that have stuck to the bottom of the Dutch oven. Bring to a boil.

  • Reduce heat to low, cover, and simmer, stirring occasionally, about 1 hour, until thickened and the vegetables are tender.

  • Heat oven to 400° F. In a bowl, combine the bread-crumbs, parsley, butter, and remaining garlic. Sprinkle evenly over the cassoulet and place in the oven. Bake, uncovered, until the crust is golden brown, 10 to 15 minutes.

Nutrition Facts

calcium 192mg; 468 calories; carbohydrates 62g; cholesterol 27mg; fat 16g; fiber 12g; iron 6mg; protein 21mg; saturated fat 6g; sodium 797mg.
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