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PointsPlus 15-Minute Skillet Cassoulet Recipe

PointsPlus 15-Minute Skillet Cassoulet Recipe

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15-Minute Skillet Cassoulet

This quick and hearty French-inspired recipe is loaded with ingredients that are sure to stick to your ribs, but won’t take hours and hours to cook.


  • Cooking spray
  • 1 medium-sized onion, chopped
  • 1 medium-sized clove garlic, minced
  • 8 ounces low-fat smoked sausage, cut into ¼-inch-thick slices
  • 1/4 teaspoon dried thyme
  • 3/4 cups canned chicken broth
  • Two 15-ounce cans great northern beans, drained and rinsed
  • 1 1/2 tablespoon tomato paste
  • 1/2 cup dried breadcrumbs


Calories Per Serving516

Folate equivalent (total)202µg51%

Riboflavin (B2)0.3mg16.8%

  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 to 3 sausages (approximately 1 lb), chopped into small pieces
  • 1/2 tsp dried thyme
  • 3/4 C vegetable or chicken broth
  • 15 oz canned beans (The original recipe calls for Great Northern beans I used kidney beans.)
  • 15 oz diced tomatoes, fresh or canned
  • 2 Tbsp tomato paste
  • 1/2 C dried breadcrumbs
  • Parsley (optional)

1) Gather your team together. Here’s mine. (The sausages are from last year’s farm pigs. Thanks Oreo and/or Hydrox!)

2) In a skillet, fry sausages until browned.

3) Add onion and garlic and cook everything until tender, about 4 minutes.

4) Add thyme, broth, beans, diced tomatoes and tomato paste. Simmer until liquid is reduced a bit, about 10 minutes.

5) Sprinkle breadcrumbs (and the parsley, if you’re using that) over the top of the dish.

6) Place skillet under broiler until bread crumbs are browned, about 1-2 minutes. And you’re done!

The Skinny on Weight Watchers Rustic Cassoulet

There is a little bit of prep work involved along with pre-cooking everything in a sauce pan on the stove-top. From there, you add everything into your casserole dish (affiliate link) and cook for about 50 minutes.

If you plan ahead for those days when you’re pressed for time, you can prep these ingredients one day ahead and then simply pop the cassoulet into the oven on the day you’d like to have it for dinner.

Each generous serving (1/12th) has about 239 calories and just 6* Weight Watchers PointsPlus.

The recipe notes say that you can get a drier casserole by draining the tomatoes before adding and using only 3/4 cup of chicken broth. I didn’t drain my tomatoes first and used the full 1 cup of broth and I felt that it wasn’t very dry at all.

This cassoulet is very comforting and I can imagine making this many more times. And when I’m up for a challenge, I’d also like to try and adapt it for the slow cooker.

2. 15-Minute Skillet Cassoulet

This French-inspired bean and sausage meal comes together in under 20 minutes so you can satisfy big appetites in a hurry. The beans give the dish ample fiber and the sausage delivers protein—a one-two punch that will keep you feeling full for hours. We suggest you rinse your beans before using them to help cut down on sodium. This entree pairs deliciously with a simple salad of mixed greens and a light and simple vinaigrette. If you’re feeling particularly hungry, add a slice or two of a fresh French baguette. Be sure to save any leftovers as the flavors in this dish will deepen with time.

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I liked this a lot the first time I made it but this time I used really good quality smoked sausage from German meat market and it was fabulous. I subbed cannellini beans for lima. Added cut up browned chicken thighs.

Absolutely delicious! I just made two changes. I substituted skinless, boneless chicken thighs (about 4-6 pieces, approximately 1-1/2 lbs) for some of the sausage. The only other change I made was to 1/2 the amount of cloves.

I cut down on some of the ingredients as follows and we STILL had enough for at least 6 servings: 1# andouille 2 leeks 1 can great northern beans 1 can butter beans (instead of limas) 1/4 tsp cloves 2 Tblsp tomato paste and for topping: 2Tblsp olive oil, 2 c bread, 2 medium tomatoes, and added some garlic powder. Kept all other ingredients as stated in the recipe. Because you lose the "crunchiness" of the topping when reheating the leftovers, I suggest that when the initial 30 minute baking time is completed on day 1, you put servings in individual ramekins or casserole dishes for serving and top those for the final 15 minutes of baking. Store the leftover, un-topped cassoulet and topping separately and assemble when reheating.

I made this tonight with only a few modifications which were due to dietary needs of my guests and/or lacking certain ingredients. I used 12 oz each of andouille and sweet italian sausage (both made with turkey/chicken, no beef or pork), and an additional 1.16 lb of boneless chicken thighs which I browned after browning the sausages. I also used sherry in place of the brandy, and made a bit more topping. I think I cooked it a bit longer before putting the topping on top for the final 15 minute bake period. The whole thing fit nicely into my 7 quart dutch oven. Overall, it was marvelous! The flavor was excellent, very balanced, luscious and rich, and it presents as a gorgeous one-pot dish. I know this will sound cliche, but truly? It reminded me of a dish I ate during my first trip to France as a 17 year old. Several people asked me where I found the recipe I was happy to direct them towards Epicurious. :-) Enjoy.

Absolutely delicious. I would like to make it a little more traditional next time by adding some duck confit and maybe some duck sausage if I can find it. Mike Allard, Courtenay BC

Totally lip-smacking. BF said it was the best cassoulet he's ever had, and that's saying something. Used hot louisiana sausages for the heat, and smoked chicken apple sausage, as well. My neighborhood deli/store has pre-cooked duck confit, so that was the 3rd meat item. Also used large white Italian butter beans, pre-cooked with some pork fat. It is indeed a versatile and compelling recipe. We're making it for the visit of my brother and wife this weekend.

Hm. This recipe resulted in a strange dish. Too much sausage, I recommend adding some chicken for variety. Also, would double up on the white beans. I will try other cassoulet recipes. I agree with the reviewers comment about too heavy on the cloves. I was SO looking forward to making this and it just didn't cut it for me and my hubby.

Family could not get enough!

Ths is an extremely versitile recipe. I make it with chicken apple and chicken andouille for my Muslim and Jewish friends and it always tastes great. Make the recipe once as is then adjust. I have probably passed this one on to 20-30 people all over the world and everyone raves!

I made this with vegetarian sausage and it was amazing!! The whole family ate it, 11 months old to 37! Perfect!

Aside from the chopping, this was an incredibly low-maintenance dish to prepare. I did it all in my Le Creuset French oven, which was perfect for this type of dish. I used random sausages from our freezer-- Italian elk sausage from my husband's annual hunting expedition and gouda/apple stuffed sausage. The flavor is incredible and follows the rules of fabulous European cooking that favors fresh, simple ingredients that lead to knock-your-socks-off flavor. I judge a dish by whether or not I would serve it to company, and this one passed the test with flying colors! It took me about an hour to prepare, but as a make-ahead dish, this is perfect for a busy weeknight or for entertaining a large group.

I made this despite the bizarre controversy going on in the reviews. I was unhappy with the tomato-heavy flavor of the cassoulet to start, and thought it called for too much cloves. so added a bunch of flour and heavy cream which balanced it out. I also braised two duck breasts to make it more of a traditional cassoulet. Overall, I wasn't that impressed with this recipe.

Almost perfection and abundant flavor is what I would say about this recipe!! I made this as a "Sunday dinner" for the family and we all enjoyed it. The leftovers will be lunches. I only made two changes. For personal taste, I left out the lima beans and substituted with carrots. Also, left out the tomatoes in the topping. Yum, yum!!

Lighten up on critique. Cooking is all about personal style and making changes. I used andouille,spicy italian ckn sausage and boneless chicken thighs. Added celery. Added a T of parmesan to topping--delicious.

Rosemary, sage, parsley and smoky sausage marry deliciously in this recipe for a classic winter stew. It was very easy to make--in fact, I did it while wearing one of my twin 11-month-olds in a Baby Bjorn and the other watching from a high chair. Will definitely make again.

This was the perfect choice for my fall foray into one-pot comfort meals. I used an equal mix of kielbasa, andouille, and smoked sausage fresh sage instead of dried, vegetable broth instead of chicken broth and since I don't care for lima beans, I sauted some diced celery and carrots with the leeks. It's a recipe that you can play with. Allowing the flavors to meld for a day before topping with the crouton mixture was a good idea. I loved this dish, as did my mother (although she could have lived without the spice of the andouille.) It's very a very filling, very economical, and very flavorful one-pot meal. The crunchiness of the croutons was lost by mixing them with the tomoatoes, and I will omit the tomatoes in the topping next time around, because that crunchiness would add texture dimension. Some panko bread crumbs mixed with parsley would also work. I might also try it with a mixture of sausage and chicken thighs. This recipe is definitely going into my repeat file.

I forgot to say one thing I did change for this recipe is to use dried beans instead of canned ones. I hate mushy beans.

What ever you want to call this recipe it fit the bill for me. I was looking for an inexpensive 1 pot meal for my husband and I to take to work for lunches. I used chicken sausages to cut down on fat and it was delicious.

Chef of the Valley is completely correct in stating this in no way resembles traditional french cassoulet, made with confit, takes a day (or two if preparing each element from scratch). If one reads the note attached to the recipe originally printed in BA, the creator was living in France as a student and was inspired by what he experienced. Obviously, he didn't receive any formal culinary training. This recipe perhaps should be called a smoked sausage ragout,but, nomenclature aside, this is a tasty recipe. Try it yourself and let your taste buds be your guide, not a name.

Really delicious on the 3rd day! It was a big hit on Oscar night.

This is SUCH a wonderful dish! My husband and I have enjoyed making it many times over the years, and made it for a crowd of 25 one time. We thought of the recipe this week (it's been a long time!) and I am so glad to find it on here. I wasn't sure if I could find the BA issue it was in- I wasn't sure when it was published, but do remember that it was the cover recipe. We'll be serving it to our friends for one of their birthdays tomorrow night, and I can't wait to taste it again!!

This is my first attempt at a cassoulet and I was very pleased with the result, even if it is not an "authentic" cassoulet. I made it for a New Year's Eve party. I added carrot and celery and omitted the lima beans. I think one of the nice things about this dish is that each cook can make variations and still get a good result. It was a hearty and warming meal for a cold Wisconsin nights.

What a laughable comment, but unfortunately is what I have learned since coming to the US a year ago to study cuisine, just in watching the society too many Americans behave needlessly insulting and/or behaving in an juvenile manner just as shown by the "cook" from Richmond, VA. Yet now at 30 I have my own clients and restaurant, so obviously I had some skill, and its not snobbery. This is not a traditional cassoulet and I stated thus from experience and having tasted it. To each his own, especially in a culinary sense. I give everything a chance, it's how one learns, and certainly do try new things and ideas but this taste was totally off for me. Obviously other commentators their families, and in my case, my professional clients as I am a personal chef have had similar opinions, but so curious how this person singled my comment out and pointedly made . Consider the range of ratings given, either quite low or very high, so obviously it is just a matter of personal taste, and most of the higher ratings were when the user greatly changed the recipe. A cook for Richmond, VA had to make it personal. Extremely declasse and unprofessional.

We made this recipe pretty much exactly as written for a Christmas Eve gathering. We used turkey kielbasa and I believe we added a can of beef consomme. We didn't make it a day in advance, but it tasted great anyway. We made a double batch so we had some to eat for several days, and it just got better and better. I think this is pretty much a perfect dish for company: the resulting flavor suggests that you put much more effort into it than you did. It also looks beautiful with the tomato- bread topping, and it's relatively healthy. Note also that we made this for a crowd that has had its fair share of traditional cassoulet, and if the diners were disappointed, they hid it well.

It's almost laughable how much I changed this recipe--I halved it for starters, used turkey sausage, replaced the leeks with an onion, substitued sherry for brandy, skipped the lima beans, used two cans of cannellini, used plain' ol whole wheat bread, and didn't have any parsley. It was still delicious.

Slow-Cooker Cassoulet

1/2 pound small white beans, like pea or navy
4 cloves garlic, peeled and crushed, plus 1 Tbl minced garlic
1 medium-large onion, chopped
2 carrots, peeled and cut into chunks
2 cups chopped tomatoes, with their juice (canned ok)
3 or 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
2 bay leaves
1/4 pound slab bacon or salt pork, in 1 piece
4 sweet Italian sausages, about 3/8 pound
1 pound boneless pork shoulder
2 duck legs
Chicken, beef or vegetable stock
Salt and freshly ground black pepper to taste
1 cup plain bread crumbs, optional
Chopped fresh parsley for garnish

1. Combine beans, crushed garlic, onion, carrots, tomatoes, thyme, bay leaves and meats in a slow cooker, and turn heat to high. (If you like, brown sausage and duck legs in a skillet before adding.) Add stock or water to cover by 2 inches. Cover and cook until beans and meats are tender, 5 hours on high heat, 7 hours or more on low.

2. When done, add salt and pepper to taste, along with minced garlic. If you like, remove cassoulet from slow cooker, and place in a deep casserole cover with bread crumbs and roast at 400F degrees until bread crumbs brown, about 15 minutes. Garnish and serve.

PointsPlus 15-Minute Skillet Cassoulet Recipe - Recipes

With the point of a sharp knife, pierce 5 or 6 holes in the sausage then add the sausage, salt pork, and pork rind to the beans. Bring to a boil over high heat, skimming the top of scum. When the stock looks fairly clear, add the whole onions, garlic, thyme, bouquet garni, salt and a few grindings of black pepper. Reduce the heat and simmer uncovered for 45 minutes, adding stock or water if needed. With tongs, transfer the sausage to a plate and set it aside. Cook the beans and salt pork for another 30-40 minutes, or until the beans are tender, drain and transfer the salt pork and rind to the plate with the sausage discard the onions and bouquet garni. Strain the stock through a large sieve or colander into a mixing bowl. Skim the fat from the stock and taste for seasoning. Then set the beans, stock and meats aside in separate containers. If they are to be kept overnight, cool, cover and refrigerate them.

Now discard all but 3 tablespoons of fat from the skillet and cook the chopped onions over low heat for 5 minutes. Scrape in any browned bits clinging to the pan. Stir in the celery and garlic and cook for 2 minutes. Then pour in the wine. Bring to a boil and cook over high heat until the mixture has been reduced to about half. With a rubber spatula, scrape the contents of the skillet into the casserole. Gently stir the tomatoes, bay leaf, salt and a few grindings of pepper into the casserole. Bring to a boil on top of the stove. Cover and bake on the middle shelf of the oven (adding a little stock or water if the meat looks dry) for 1 hour, or until the meat is tender. With tongs, transfer the meat to a bowl. If it is to be kept overnight, cool, cover and refrigerate. Skim the fat from the juices in the casserole, then strain the juices into the bean stock and discard the vegetables.


Serves : 4

Sausage Cassoulet

  • 4 rashers smoked streaky bacon
  • 1 ½ large red onions
  • few sprigs fresh rosemary
  • ½ small bunch fresh sage
  • 3 fresh bay leaves
  • 2 leeks
  • 400g chipolata sausages
  • 3-4 thick slices of bread
  • 2 cloves garlic, crushed
  • 680g jar of passata
  • 1 can butter beans
  • 1 can haricot beans


  • 400g tenderstem broccoli
  • ¼ red onion
  • 1 clove garlic
  • 2 ripe plum tomatoes
  • 1 lemon


Berry Dessert

  • 350g tin of gooseberries ( or peaches or pears )
  • 150g blueberries or blackberries ( or any fresh berries )
  • 3-4 tbs elderflower cordial
  • tin of custard ( around 425g )
  • 150g Greek yoghurt
  • 1 tsp vanilla extract or paste
  • a few shortbread biscuits

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