This classic country French dish is a meat-lovers' fantasy that's heavy on the beans---because why not use all the proteins? Add a blanket of crispy breadcrumbs and serve with both red wine and an elastic waistband.

Source: Midwest Living

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Blaine Moats

Recipe Summary

hands-on:
50 mins
total:
1 hr 10 mins
Servings:
6
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. In an extra-large, deep oven-safe skillet, cook and stir bacon over medium-high until just beginning to brown. Add chicken and kielbasa. Cook until nicely browned, stirring occasionally, 6 to 8 minutes. Using a slotted spoon, transfer meat to a bowl.

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  • Add onion, carrots and garlic to drippings in skillet. Cook and stir until tender, about 10 minutes. Add tomato paste; cook and stir 2 minutes. Add wine; cook and stir 1 minute. Add tomatoes, broth, herbes de Provence and pepper. Return meats to skillet. Bring to a boil; reduce heat. Carefully stir in beans; bring to a simmer.

  • Meanwhile, in a medium bowl, stir together panko and butter. Sprinkle evenly over cassoulet. Bake until edges are bubbling and top is browned, 20 to 25 minutes.

Nutrition Facts

361 calories; fat 15g; cholesterol 62mg; saturated fat 6g; carbohydrates 37g; mono fat 3g; poly fat 1g; trans fatty acid 0g; insoluble fiber 9g; sugars 6g; protein 23g; vitamin a 4025.3IU; vitamin c 18.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 3mg; vitamin b6 0.3mg; folate 15.7mcg; vitamin b12 0.2mcg; sodium 888mg; potassium 515mg; calcium 77mg; iron 3mg.
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