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    You are in: Home / Recipes / Italian Cassoulet (Italian Chili) Recipe
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    Italian Cassoulet (Italian Chili)

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    • on April 10, 2010

      This is a good recipe with great potential. A few things kept me from giving it 5 stars. As instructed, I simmered my overnight-soaked beans about an hour until I thought they were "almost done," but perhaps Bustard's idea of "almost done," and mine are different, because after I completed the recipe, I realized I should have cooked the beans longer in that first step. I should have brought the beans to a boil, reduced the heat, covered the pot and then simmered an hour. Nevertheless, as I plugged through the recipe, careful to follow the ingredient list and instructions, I felt like 3 cups of chicken broth wasn't enough liquid (even with the tomatoes) to finish cooking the beans (since I had drained them), so I added about 2 more cups of broth. (While I didn't use R.L. Schreiber, I did use a good quality boxed broth.) Also, the directions didn't state when to add the onions, so I added them when I cooked the sausage, pepper & course garlic, which worked out fine. Having said all that, I want you to know that the end result is flavorful and delicious! Don't be afraid of using all that garlic, or even the habanero. I suppose you could substitute the habanero for a milder pepper, but DO NOT cut the garlic short. I will definitely try this recipe again. I may sub. Italian seasoning for some of the Rosemary. Thank you, Blue Bustard, for sharing this recipe. It's a great concept! *Made for PAC Spring 2010

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    Nutritional Facts for Italian Cassoulet (Italian Chili)

    Serving Size: 1 (255 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 665.3
    Calories from Fat 302
    Total Fat 33.6 g
    Saturated Fat 11.2 g
    Cholesterol 71.5 mg
    Sodium 1115.4 mg
    Total Carbohydrate 59.5 g
    Dietary Fiber 21.2 g
    Sugars 9.1 g
    Protein 33.5 g

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