Recipe by Beth Stone Strachan
"A great combination of beans, smoked sausage and vegetables in an easy one skillet meal. We've been making this so long I can't even remember where I first got the recipe. It's a staple when we go camping. My teenage daughter and her friends love it. Serve with a green salad and French bread."
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yellow onion, diced
smoked sausage, sliced
1 (15 ounce) can
kidney beans, rinsed and drained
1 (15 ounce) can
cannellini beans, rinsed and drained
1 (14.5 ounce) can
diced tomatoes, drained
ground black pepper
chopped fresh parsley
Hi there! I submitted this recipe...it SHOULD have read that the can of tomatoes was UNDRAINED. You will need the extra moisture for the recipe to turn out properly. Sorry to those who followed the original inaccurate directions.
This was indeed a quick recipe; I only gave it three stars because it was so quick. There's a lack of of flavor due to its quick simmering time. I added leftover ham and 1/2 cup of white wine from another poster's suggestion, and it tasted ok, but I like a cassoulet with more "depth" and complexity. For me, I will make cassoulets with a longer cooking time.
Delicious beyond reason, given the simplicity of this recipe. The only change I made was to add a teaspoon of sugar. I browned the meat and sauteed the veggies, then threw everything in the crock pot on low for a couple of hours. When we came in from a cold day outside dinner was ready and it was wonderful. This recipe will go in my box of favorites.
Four years later...
This recipe is still one of my top ten. My poor recipe card is covered with scribbles. Thought I'd share them with you:
Polish sausage (kielbasa) is better than smoked.
Added cooked chicken thigh meat and leftover gravy...yummy.
Do NOT use soaked dried beans without cooking first till tender. Tomatoes will inhibit cooking of beans.
1 tablespoon white balsamic vinegar
Doubled and used one can Ro-Tel tomatoes and one can regular...delicious
Beans used so far: Kidney, cannelini, great northern, navy, black, garbanzo, lima
This recipe was amazing! I didn't drain the tomatoes, as was recommended. I also used Great Northern instead of cannellini beans and saved a little bit of the bean juice to add to the sauce. For extra flavor I added a splash of red wine, and I used red pepper flakes instead of the thyme. Served with rice, it was DELICIOUS!
This has become a standard in our house because it is tasty, hearty, filling, fast and I always have the stuff at hand. I keep some sausage in the freezer and it mostly just needs pantry items. I do doctor beyond the recipe, adding wine, broth, red pep flakes, parmesan cheese as a garnish, serve with garlic bread and a salad ... we like this okay.
I made this dish for dinner tonight, and it was a hit! I use the undrained tomatoes, as was recommended by the original poster. I also added 1/2 cup of sauvignon blanc and 1/2 cup of chicken stock, because I wanted to have a saucier dish. I doubled the amount of sausage and used 1 teaspoon of herbs de provence instead of tyme. My husband went back for seconds and thirds!
I think this would have been better if i had remembered to drain the beans before adding them to the pot..it was a bit too thick..i also added red wine as suggested by others which gave it a nice flavor.
As suggested, I did not drain my tomatoes and used Great Northern Beans since I had no canellini's on hand. Great, hearty recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 201
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