Skip to Content
Menu

Speedy Cassoulet

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Betty Crocker Kitchens
Updated Feb 21, 2017
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Traditional French cassoulet is a slow-cooking white bean stew made with a variety of meats, such as sausage, pork, duck or goose. This one still tastes great - but it's ready to serve in just fifteen minutes! And the best part - it cuts back on fat and calories, too.

Speedy Cassoulet

  • Prep Time 5 min
  • Total 15 min
  • Servings 4
  • Ingredients 6
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 can (15 to 16 oz) cannellini or great northern beans, rinsed and drained
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes with garlic and onions (or other variety), undrained
  • 1 can (14 oz) chicken broth
  • 1/2 lb fully cooked turkey kielbasa (turkey Polish sausage), cut into 1/2-inch slices (1 1/2 cups)
  • 1 1/2 cups frozen chopped green bell peppers (from 10-oz bag), thawed*
  • Seasoned bread crumbs, if desired

Instructions

  • Step 
    1
    In 3-quart saucepan, heat beans, tomatoes, broth and kielbasa to boiling, stirring occasionally; reduce heat.
  • Step 
    2
    Stir in bell peppers. Simmer uncovered 5 minutes, stirring occasionally. Sprinkle with bread crumbs.

Nutrition

290 Calories
6g Total Fat
22g Protein
35g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
1170mg
49%
Potassium
1080mg
31%
Total Carbohydrate
35g
12%
Dietary Fiber
9g
34%
Sugars
4g
Protein
22g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
50%
50%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2026 ®/TM General Mills All Rights Reserved

Reviews & Questions Section