This Wisconsin-style cassoulet is a comforting, one-pot meal that combines the earthy depth of navy beans with the smoky richness of bacon and kielbasa. Unlike traditional French versions, this hearty stew incorporates chicken and pork tenderloin for added protein and texture. The vegetables soften into a savory broth infused with thyme, savory, and maple syrup, creating a balanced sweet-and-savory flavor profile. It&# 226;ÂÂs perfect for cold evenings, family gatherings, or when you need a satisfying, home-style dinner that reheats beautifully. Serve it hot with crusty bread to soak up the flavorful sauce.
Sandi Hillmer’S Wisconsin Cassoulet
Description
This Wisconsin-style cassoulet is a comforting, one-pot meal that combines the earthy depth of navy beans with the smoky richness of bacon and kielbasa. Unlike traditional French versions, this hearty stew incorporates chicken and pork tenderloin for added protein and texture. The vegetables soften into a savory broth infused with thyme, savory, and maple syrup, creating a balanced sweet-and-savory flavor profile. It&# 226;ÂÂs perfect for cold evenings, family gatherings, or when you need a satisfying, home-style dinner that reheats beautifully. Serve it hot with crusty bread to soak up the flavorful sauce.Ingredients
Directions
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Soak the dried navy beans overnight in water to cover by 1 inch.
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Drain and rinse the beans thoroughly in several changes of cold water.
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Place the rinsed beans in a large, heavy pot and add fresh water just to cover them.
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Add the celery tops, bay leaves, and parsley sprigs to the bean pot.
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Simmer the beans over medium heat for 30 minutes, then remove from heat and set aside.
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In a very large pot or Dutch oven, brown the cubed bacon over medium heat until the fat renders.
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Remove the bacon with a slotted spoon and set aside on a plate.
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Add 2 tablespoons of olive oil to the pot with the bacon fat.
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Brown the chicken pieces and pork tenderloin pieces in small batches to avoid overcrowding.
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Remove the browned chicken and pork to a bowl and set aside.
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Add the remaining 2 tablespoons of olive oil to the pot.
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Sauté the onion, celery, and carrots over medium-low heat until wilted and tender, about 8 to 10 minutes.
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Add the minced garlic and cook for 1 minute until fragrant.
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Return the browned chicken, pork, and reserved bacon to the pot.
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Add the partially cooked beans and their liquid to the pot.
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Remove and discard the celery tops, bay leaves, and parsley sprigs from the bean mixture.
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Stir in the chicken broth, stewed tomatoes, maple syrup, brown sugar, thyme, savory, dry mustard, and pepper.
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Bring the mixture to a gentle simmer and cook for 1 hour, stirring occasionally.
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Stir in the kielbasa sausage and continue to simmer for 30 minutes longer.
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Stir in 1/4 cup of the chopped parsley and season with salt to taste.
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Serve immediately, garnished with the remaining 3 tablespoons of chopped parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 79.5kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 2.8mg1%
- Total Carbohydrate 14.8g5%
- Dietary Fiber 6.0g24%
- Sugars 0.9g
- Protein 4.7g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This cassoulet keeps well in the refrigerator for up to 4 days. The flavors improve after resting overnight. Reheat gently on the stove, adding a splash of broth or water if needed to loosen the consistency.
Substitutions: You can use Great Northern beans or cannellini beans instead of navy beans. If you prefer a vegetarian version, omit the meats and use vegetable broth, adding extra beans or lentils for substance.
Tip: Ensure the beans are fully tender before serving. If they are still firm after the simmering time, continue to simmer gently until desired texture is reached.
Serving: Pairs wonderfully with crusty sourdough bread, mashed potatoes, or simple green salad.
