| Total: | 3 hr |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 30 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 pounds dried great Northern beans
- 1 pound duck sausage
- 2 onions, 1 diced, 1 left whole
- 3 carrots, 2 sliced 1/4-inch thick, 1 left whole
- 4 thyme sprigs
- 6 bay leaves
- 2 tablespoons olive oil
- 1/2 pound thick sliced center cut bacon, cut into 2-inch pieces
- 10 cloves garlic, chopped
- 1 pound kielbasa, sliced 1/2-inch thick
- 2 cups red wine
- 2 cups beef broth
- 4 tablespoons tomato paste
- 1 tablespoon salt
- 2 teaspoons black pepper
- Crusty baguette, for serving
Instructions
- Wash the beans well and put them in a large stockpot. Add water to the beans to cover by 2 inches and set over high heat. Bring to a boil for 2 minutes, remove from the heat, cover and let stand 1 hour.*
- Preheat the oven to 375 degrees F.
- Put the duck sausage on a baking sheet and place it in the oven for 15 to 20 minutes. Remove and let cool. The sausage will not be fully cooked through.
- Add the whole onion, whole carrot, 2 of the thyme sprigs and 3 of the bay leaves to the beans. Add more water to the pot to cover again by 2 inches. Bring to a boil, lower the heat and let simmer until the beans are mostly tender but with still a little bite to them, about 50 to 60 minutes. The beans will have soaked up all most all of the liquid you cooked them in.
- Meanwhile, pour the olive oil into a large skillet and place over medium heat. Add the bacon and cook stirring every now and then until crispy, about 2 to 3 minutes. Using a slotted spoon remove the crispy bacon pieces to a paper towel lined plate and reserve. To the same skillet, add the diced onion, sliced carrots and garlic and sweat the mixture for 20 minutes, until the onion begins to turn translucent.
- Slice the duck sausage on the bias into 1/2-inch thick pieces and add them to the vegetable mix. Add the remaining bay leaves, thyme sprigs and sliced kielbasa and cook, stirring, for 5 minutes. Next add the wine, beef broth, tomato paste and salt and pepper. Raise the heat to high, bringing the mixture to a boil. Stir well to dissolve the tomato paste and lower the heat. Allow to simmer for 5 minutes.
- Remove the whole onion and carrot from the beans, add the vegetable sausage mixture to the stockpot and return to a low heat. Stir well and cover. Let the cassoulet simmer for 15 to 20 minutes, or until most of the wine mixture has been absorbed by the beans. Spoon into a casserole dish, sprinkle the top of each serving with some of the reserved crispy bacon and serve with a crusty baguette on the side.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 444 |
| Total Fat | 24 g |
| Saturated Fat | 7 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 22 g |
| Cholesterol | 66 mg |
| Sodium | 1059 mg |
Reviews
Found duck sausage at the grocery store that I wanted to try. Cut wine by 1/2 because I don’t like a too strong wine flavor. Otherwise made according to recipe and I thought it was really great! Used the quick soak method as described in recipe. Beans came out perfect!
Used this wonderful recipe as a basis – used wheat sausage and veggie bacon–wonderful…substituted sun dried tomatoes for the paste…You couldn’t have a better vegitarian meal- all your bases are covered…enjoy….
I was quite intimidated making this dish as I am a novice cook. It was slightly challenging the first time I made it however this is due to the fact I was just learning to cook. That being said, this dish is actually relatively easy and one can substitute the meat ingrediants. I highly recommend it.
This was really easy..just took time to cook the dried beans..My husband had brought home some garlic smoked sausage from Penn..so to utilize this great sausage, I made this cassoulet…What a depth of flavors. I cut the recipe in half and that was plenty for the two of us..Of course leftovers will be welcomed.
This was good, however I would not use duck sausage. I think it would be better with cannellini beans and italian sausage instead. The duck sausage was too gamey for my taste.
I have made this recipe twice (for family and guests), and both times it has been fantastic! I could not find duck sausage, so I substituted a mushroom/cheese chicken sausage instead. There are so many delicious layers of flavor in this dish – it is one of our favorite cold-weather dishes!
I made this for my family (of three) and there was way too much for just us, but great the next day. Also, I could not find the duck sausage so I substitued the apple sausage that they suggested. I don’t think I would use it again but would make the dish again using a different sausage. Very elegant and tasty.
This recipe was simple to make and so delicious. Again the layers of flavor strike you with each bite. The recipe makes a large quantity but it freezes very well is simple to re-heat and just as tasty.
This dish was fantastic! It had so many great flavors and even my picky eater loved it! It took a little longer then I expected to prepare but it was worth it!
Extremely disappointed. The wine flavor was overpowering. Too much work for such a disaster meal. Have thrown the recipe away.