Inspired by the classic French cassoulet, white bean stew, this version is cooked in a large skillet rather than baked in a Dutch oven.

Carolyn Williams
Recipe by Oxmoor House October 2006

Gallery

Recipe Summary

prep:
10 mins
cook:
43 mins
total:
53 mins
Yield:
6 servings (serving size: 2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook 3 minutes or until browned, stirring occasionally. Add chicken; cook an additional 6 minutes or until chicken is done. Remove from pan; set aside.

    Advertisement
  • Add carrot and next 3 ingredients to pan; sauté 3 minutes. Add mushrooms, and sauté 4 minutes or until tender. Add reserved sausage mixture, cannellini beans, and remaining ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 25 minutes. Discard bay leaf.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

343 calories; calories from fat 17%; fat 6.4g; saturated fat 1.7g; protein 36.3g; carbohydrates 32.4g; fiber 7.2g; cholesterol 84mg; iron 3.6mg; sodium 953mg; calcium 83mg.
Advertisement
Advertisement