19 Bean Cassoulet Recipe

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Servings: 6


Cost per serving $1.90 view details
  • 1 lb Beans, (see Note)
  • 3 quart Water
  • 1 x Ham hock
  • Fresh herbs
  • 32 ounce Minced, undrained canned tomatoes
  • 2 x Finely minced onions
  • 5 x Celery stalks, finely minced
  • 2 x Garlic cloves
  • 1 lb Turkey kielbasa sausage, sliced
  • 1 x Cubed boneless skinless chicken breasts
  • 1/2 c. Red wine
  • 1/2 c. Fresh parsley


  1. Wash and drain 1 lb. of the dry pea/bean mix. Add in 3 qts water, one ham hock, and herb bag (combine your own choice of herbs in a small piece of cheese cloth and tie closed with twine). Bring to a boil, cover and simmer for 2 1/2 to 3 hrs. Remove herb bag, place pot in refrigerator for several hrs or possibly over night. Skim congealed fat from the surface.
  2. Return to heat. Add in tomatoes, onions, celery and garlic. Cook slowly 1 1/2 hrs in covered kettle. It will appear thick and creamy. Add in sausage and chicken breast. Cover and continue cooking slowly for 30 - 40 min. Add in 1/2 c. red wine and 1/2 c. fresh parsley.
  3. The flavor improves with age. Cook the day before. Freezes well.
  4. Note: Use a combination of the following beans to total 1 lb.: pinto, large limas, small limas, small green limas, split peas, lentils, navy beans, black eyed peas, red kidney beans, great northern beans, green peas, pearl barley, black beans, azuki beans, cranberry beans, and any additional dry peas, beans or possibly grains you might find.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 872g
Recipe makes 6 servings
Calories 252  
Calories from Fat 133 53%
Total Fat 14.77g 18%
Saturated Fat 3.42g 14%
Trans Fat 0.0g  
Cholesterol 127mg 42%
Sodium 716mg 30%
Potassium 657mg 19%
Total Carbs 12.29g 3%
Dietary Fiber 2.7g 9%
Sugars 5.71g 4%
Protein 15.4g 25%
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