Quick Cassoulet

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Quick Cassoulet from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

  • Cook Time: 25 minutes
  • Serves: 5


  • nonstick, low-fat cooking spray
  • 6 oz lean, boneless pork, cut into bite-sized pieces
  • 1 large onion cut into wedges
  • 2 medium carrots, peeled and thinly sliced
  • 2 cloves garlic, chopped
  • ½ cup, reduced sodium chicken or vegetable broth
  • ½ teaspoon dried thyme, crushed
  • 3 medium tomatoes, diced
  • ¼ cup dry white wine or reduced sodium chicken or vegetable broth
  • 1 x 15 oz can great northern or navy beans, drained
  • 6 oz fully cooked, low-fat smoked turkey sausage, cut into bite-sized pieces
  • 1 tablespoon snipped fresh parsley


  1. Lightly coat a large saucepan or a 4-quart dutch oven with nonstick cooking spray and heat over medium-high heat.
  2. Add pork and cook for 2–3 minutes or until lightly browned.
  3. Add onion, carrots, garlic, ½ cup broth and thyme.
  4. Bring to boiling then reduce heat and simmer for 7–8 minutes or until pork and vegetables are tender.
  5. Add tomatoes, wine or broth and beans.
  6. Mash beans slightly and add sausage.
  7. Bring to boil then reduce and simmer for 1–2 minutes before serving.
  8. Sprinkle with parsley.