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    You are in: Home / Recipes / Baked Bean Cassoulet Recipe
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    Baked Bean Cassoulet

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    4-H Mom's Note:

    This recipe came from a cookbook I got from the cookbook swap.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325 degrees.
    2. 2
      In a large kettle, combine beans and water. Bring to boil for 2 minutes, remove from heat and cover. Let stand for 1 hour. Do not drain.
    3. 3
      Add celery, carrots, bouillion cubes and salt. Bring to a boil and cover. Reduce heat and simmer 1 hour.
    4. 4
      meanwhile , roll sausage pieces into small balls, saute in a large skillet until browned. Remove sausage. Season chicken pieces with salt and pepper, brown in drippings. Remove chicken.
    5. 5
      Saute onion, add tomato juice and Worcestershire sauce. Drain beans, reserving liquid. Combine all ingredients, except chicken and bean liquid, in a greased 6 quart Dutch oven .
    6. 6
      Top with chicken pieces. Pour 1 1/2 cups reserved bean liquid over casserole, sprinkle with paprika.
    7. 7
      Cover and bake at 325 degrees for 1 hour.

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    Ratings & Reviews:

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    Nutritional Facts for Baked Bean Cassoulet

    Serving Size: 1 (591 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 539.4
     
    Calories from Fat 229
    42%
    Total Fat 25.5 g
    39%
    Saturated Fat 7.7 g
    38%
    Cholesterol 99.2 mg
    33%
    Sodium 1185.2 mg
    49%
    Total Carbohydrate 41.0 g
    13%
    Dietary Fiber 14.9 g
    59%
    Sugars 5.9 g
    23%
    Protein 36.8 g
    73%

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