Lean-Bean Cassoulet

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READY IN: 30mins
Recipe by hungrykitten

From Redbook magazine 1991.

Ingredients Nutrition


  1. In a 12 inch nonstick skillet over low heat, heat oil; add carrots; cook, covered, 8 to 10 minutes until almost tender, uncovering to stir occasionally. Add kielbasa slices; increase heat to medium high; cook 3 to 4 minutes, stirring frequently until kielbasa and carrots are browned. Using a slotted spoon, remove kielbasa and carrots to a bowl.
  2. To drippings in skillet add ham steaks; cook over medium high heat about 2 minutes on each side until browned. Remove to bowl with kielbasa and carrots.
  3. To drippings in skillet add onion, celery and garlic; cook, covered, over medium heat about 2 minutes until onion is softened, uncovering once to stir. Return carrots, kielbasa and ham to skillet along with tomatoes and thyme; bring to a boil. Reduce heat to low; simmer 4 to 5 minutes, stirring occasionally until vegetables are tender, kielbasa is cooked through and liquid is slightly reduced.
  4. Stir beans and pepper into mixture in skillet; cook 2 to 3 minutes longer, stirring occasionally until heated through.

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