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Baked Bean Cassoulet Recipe
|Dry navy beans||1 Pound|
|Chopped celery||1 Cup (16 tbs)|
|Chopped carrot||1 Cup (16 tbs)|
|Instant beef bouillon granules||2 Teaspoon|
|Broiler fryer chicken with giblets||3 Pound, cut up (Ready-To-Cook)|
|Bulk pork sausage||1⁄2 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Tomato juice||1 1⁄2 Cup (24 tbs)|
|Worcestershire sauce||1 Tablespoon|
Serving size: Complete recipe
Calories 2540 Calories from Fat 633
% Daily Value*
Total Fat 71 g109.2%
Saturated Fat 25.7 g128.4%
Trans Fat 0 g
Cholesterol 388.3 mg
Sodium 5920.2 mg246.7%
Total Carbohydrates 338 g112.5%
Dietary Fiber 123.6 g494.2%
Sugars 51.7 g
Protein 155 g310.5%
Vitamin A 653% Vitamin C 183.1%
Calcium 95.8% Iron 199.1%
*Based on a 2000 Calorie diet
Stir in celery, carrot, bouillon granules, and salt.
Add giblets from chicken (refrigerate remaining chicken).
Bring to boil; reduce heat.
Cover; simmer 1 hour.
Shape sausage into small balls; brown in large skillet.
Remove sausage; set aside.
Reserve drippings in skillet.
Season chicken generously with salt and pepper; brown in reserved drippings.
Remove chicken; set aside.
In same skillet cook onion till tender.
Stir in tomato juice and Worcestershire.
Drain bean mixture, reserving liquid.
Combine bean mixture, sausage, and tomato mixture.
Turn into 6-quart Dutch oven.
Top with chicken; add 1 1/2 cups of the reserved liquid.
Sprinkle with paprika.
Cover; bake at 325° for 1 hour, adding more bean liquid for moistness, if needed.