Photo of Rustic cassoulet by WW

Rustic cassoulet

6
3
3
Smartpoints value per serving
Total Time
1 hr 20 min
Prep
25 min
Cook
55 min
Serves
12
Difficulty
Moderate
Not your Mother's casserole! Here's a fabulous spin on a classic French dish, packed with chicken sausage, beans, tomatoes and other veggies, and topped with buttery breadcrumbs. While the traditional cassoulet is a true labor of love taking hours upon ours to prepare, our version is ready in a fraction of that time, under 1 1/2 hours. Nothing will beat sitting down with guests to enjoy the luscious combination of flavors. This dish travels well if you are headed to a potluck affair. Toss some fresh baby arugula with cucumber slices and shredded carrots for a veggie packed accompaniment.

Ingredients

unsalted butter

1 Tbsp

panko breadcrumbs

1 cup(s), plain

fresh parsley

½ cup(s), chopped

olive oil

1 Tbsp

uncooked onion(s)

1½ cup(s), chopped

cooked chicken sausage(s)

12 oz, diced

shredded carrot(s)

2 cup(s)

garlic clove(s)

6 tsp, chopped

canned navy beans

46½ oz, small white or cannellini, rinsed, drained

canned diced tomatoes

14½ oz, fire roasted variety, undrained

reduced-sodium chicken broth

1 cup(s)

fresh thyme

2 Tbsp, chopped

bay leaf

1 leaf/leaves

kosher salt

1 tsp

black pepper

½ tsp, freshly ground

uncooked kale

5 oz, baby variety

Dijon Mustard

2 Tbsp

cooking spray

1 spray(s)

Instructions

  1. Preheat oven to 375°F. Coat bottom of 13- X 9-inch baking dish with cooking spray.
  2. In a small skillet over medium heat, melt butter; add panko and cook, stirring constantly until lightly browned, about 2 to 3 minutes. Transfer panko to a small bowl; let cool and then stir in parsley.
  3. In a large saucepan, heat oil over medium heat; add onion and cook, stirring occasionally, until onions are softened, about 5 minutes. Add sausage; cook, until lightly browned, about 8 to 10 minutes. Add carrots and garlic; cook just until carrots are crisp-tender, about 2 to 3 minutes.
  4. Add beans, tomatoes, broth, thyme, bay leaf, salt and pepper; increase heat to high and bring to a boil. Add kale and stir mixture just until kale is wilted, about 2 minutes; stir in mustard.
  5. Pour bean mixture into prepared baking dish: sprinkle with panko in an even layer. Cover with foil and bake 15 minutes; remove foil and bake until cassoulet is heated through and top is crusty and golden brown, about 5 to 10 minutes more. Slice into 12 pieces and serve. Yields 1 piece per serving.

Notes

If you prefer a drier casserole, drain the diced tomatoes before use and/or only use 3/4 cup broth.

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