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Easy Fuss Free Cassoulet

Pair this easy-to-make cassoulet with a nice glass of wine for a relaxing dinner that will be a surefire hit with your family and guests.

Cooking Time1 hr 10 min

Cooking MethodCasserole


  • 1 tablespoon vegetable oil
  • 1/2 pound Kielbasa sausage, cubed
  • 2 medium onions, chopped
  • 4 garlic cloves, minced, divided
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 pinch cloves
  • 1 19-ounce can whole tomatoes
  • 3/4 cup chicken stock
  • 1 bay leaf
  • 1 38-ounce can white pea beans, drained and rinsed
  • 2 tablespoons butter
  • 2 cups fresh bread crumbs
  • 2 tablespoons fresh parsley, chopped


  1. Preheat oven to 350 degrees F. In a large, oven-safe Dutch oven, heat oil over medium heat.

  2. Cook sausage, onions, half the garlic, carrots, celery, thyme, pepper and cloves in the oil, stirring, for about 5 minutes or until onions are softened.
  3. Add tomatoes, breaking up with fork.

  4. Add chicken stock and bay leaf; bring to boil.

  5. Add beans; reduce heat and simmer for about 30 minutes or until slightly thickened. Discard bay leaf.

  6. In saucepan, melt butter over medium heat.

  7. Add the remaining garlic and cook for about 2 minutes or until softened.

  8. Stir in bread crumbs and chopped parsley; sprinkle over cassoulet.

  9. Bake at 350 degrees F for about 30 minutes or until crusty and golden on top, bubbly and heated through.

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