The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 17, 2009
Good Recipe. I would make again. I used 2 can northern beans. Also added a few dashes of cloves, some Worcestershire sauce and used homemade salsa instead of tomatoes. Added 1 1/2 tsp brown sugar. 1 diced large potato added depth to "sauce".
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 13, 2009
If I make this again, I will take the suggestions of adding stock and wine. Otherwise, it really is pretty good--Just doesn't knock your socks off or anything like that.
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Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: May 15, 2009
This is pretty good, but it definitely needs more liquid--probably triple the called for amount. I also couldn't really taste the tomatoes, so I'd probably prefer 2 more cans of tomatoes. I had to add about a cup more of liquid. Also, this takes a lot longer than 10 minutes at a simmer--more like 1/2 hour. Good, but does need some adjustments. Thanks for the recipe!
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Photo by pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 24, 2009
I thought this was going to have more flavor. I let it cook for a few hours hoping the flavor would develop. I used garlic chicken sausage instead of smoked sausage and I did add some cubed pork to it too. I used all white kidney beans. I used the can of tomatoes with its juice and felt it needed more liquid, probably because of the added pork. So I added a can of chicken broth. To boost the flavor I added some red pepper flakes and I dumped in a splash of red wine, it was better after that. :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 20, 2009
Delicious! I added a little zip (some crushed red pepper), but other than that I did exactly as the recipe stated and it came out wonderfully.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 11, 2009
This was good, not great. It was nice to have something different but no one was interested in eating the leftovers.
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Cooking Level: Expert

Home Town: Abilene, Texas, USA
Living In: Early, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 14, 2008
This was yummy and different. It was still great- even though I forgot bay leaves and garlic. We served it w/ potato and onion perogies.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 8, 2008
Wonderful flavor with a few changes I made just to enhance things! First, I doubled the carrots, celery and sausage (turkey smoked). Also threw in a zucchini I needed to use. I added ~1/8 c. of red wine, ~1/4 c. vegetable broth and sprinkled in red pepper flakes, cumin, and oregano. I also doubled the thyme and used 3 bay leaves. I made it this morning thinking I would have to wait many hours for the flavors to develop, but with those additions that won't be necessary!
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Cooking Level: Intermediate

Home Town: Seaford, Virginia, USA
Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: May 29, 2008
This was a great recipe guide for a great camper's stew. I used ground turkey instead and served it over elbow macaroni. I added more beans to this recipe as well. Excellent quick and easy dinner!
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Photo by tabletop

Cooking Level: Intermediate

Home Town: Keene, New Hampshire, USA
Living In: Daleville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: May 13, 2008
This recipe is so good when you want to feed alot of people as it lends itself easily to doubling (or more!). We did a Mother's day potluck and my husband took care of the cooking. This is a good recipe to start your kids cooking in the kitchen as well. It is simple, quick and full of so much flavour. This is definately a keeper in our home.
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Apr. 28, 2008
This was yummy! I put in three cans of beans not two (added in pinto), used kielbasa sausage, and let it cook for longer than called for to make more stew-like. I also added in some dry rose wine when cooking. Very filling and easy.
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Home Town: Aston, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 25, 2008
Dee. Lish. Us. Used a full pound of sausage and navy beans in place of cannelini. Used a can of stewed tomatos, plus the juice, and only one bay leaf. Just browned the sausage and veggies together, didn't need to use any oil. Then added the rest, plus 1C water and 1/2C uncooked white rice. Let all simmer together until rice was cooked.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 13, 2007
A traditional cassoulet has several kinds of meats, usually pork sausage, pork, duck, goose, sometimes lamb. Anyway, I put in some sliced kielbasa, 3 slices of cooked bacon (crumbled), and some cubed ham. Also used all white beans, some red wine and some chicken broth, and cooked significantly longer than recommended. Quite tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 21, 2007
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.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 15, 2007
Not bad but not terrific. I followed other reviewers' advice and didn't drain the can of tomatoes. Also, I added a couple cloves of minced garlic and some nutmeg. That was good advice. It worked well over rice. But I wasn't too thrilled with the leftovers. Overall, it's a bit heavy. A stick-to-your-ribs kind of dish.
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Photo by Chairman James

Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 7, 2007
Great for at home or backpacking
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 28, 2007
Very tasty! I made this while we were camping, very easy to prepare and hearty. Followed the recipe, but added cumin, basil, crushed red pepper, juice from the tomatoes and simmered longer for bay leaf to season.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 2, 2007
I thought this was really flavorful. I added a little beef broth and cornstarch to thicken it up a bit. I also let it simmer for about 1/2 hour because I don't think bay leaves have time to infuse their flavor in only 10 minutes. Very enjoyable.
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Cooking Level: Expert

Home Town: Washington, D.C., USA
Living In: Palm City, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Jul. 30, 2007
I also added the sauce from the tomatoes, some chicken broth, and some red pepper flakes, and it came out very well. If anything, I probably would've liked it even more had it been saltier. It was pretty good overall, though, served over rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jun. 11, 2007
Amazing. Simply wonderful. You must try this recipe! I admit I tinkered a bit with it. If I may (with all due respect to a brilliant recipe): 1) I don't drain the tomatoes. 2) I replace ALL the herbs and spices (including salt) with Herb D'Provence. 3) I use andouille sausage. I also have a serving suggestion: spoon it over a piece of Italian bread, and top with grated Parmesan (the Parmesan helps cool the spice of the andouille.) So. Good.
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