Cupboard Turkey Kielbasa Cassoulet

"From Walgreens.com"
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
Ready In:
1hr 15mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Drain and rinse black beans, navy beans, and kidney beans.
  • Mix all ingredients in an ungreased 3-quart casserole dish.
  • Cover and bake for 1 hour or until hot and carrots are tender.
  • remove bay leaf before serving.

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Reviews

  1. Very easy to make, but we didn't feel for our taste it was anything special. We will finish the leftovers, just won't make again.
     
  2. Darn good for a quick cassoulet! Definitely use no salt-added tomato sauce, I had one can of each and it got pretty salty. Mine also turned out kind of dry so I added a little water after it was finished. Otherwise, great!
     
  3. this stuff is wonderful.. makes a bunch.. it is really tasty..I followed exactly EXCEPT the black beans(was out) so I subbed a can of butter beans.. loved it..will use black next time to get the "real feel" but gosh this is good
     
  4. This was soooo good! I used lower fat chicken sausages instead of kielbasa, one chipotle and one regular, and the spiciness was perfect. I halved the sugar, doubled the garlic, and used cannelini beans instead of black beans (since it seemed to fit better to me). I also garnished with fresh parsley, instead of cooking it into the cassoulet. It tasted rich (even though it is not) and was so delicious!
     
  5. This was what the sifter came up with for my turkey kielbasa in the frig (who wants to go shopping in the rain) but WHO WOULD HAVE GUESSED "Chef Walgreens" pulled off 5 Stars? Seriously, this is REALLY good, makes your house smell TERRIFIC and packs a punch as far as low cost and nutrition per serving. Try it!
     
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Tweaks

  1. This was soooo good! I used lower fat chicken sausages instead of kielbasa, one chipotle and one regular, and the spiciness was perfect. I halved the sugar, doubled the garlic, and used cannelini beans instead of black beans (since it seemed to fit better to me). I also garnished with fresh parsley, instead of cooking it into the cassoulet. It tasted rich (even though it is not) and was so delicious!
     

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