You are here: Home » Recipes » Cassoulet Cassoulet Recipe by American Profile Yield 8 to 10 servings PrintEmail "I got this recipe for Cassoulet from my sister-in-law years ago. Makes a lot of soup, is delicious and freezes well. Great for cold evening dinner with french bread and dessert." Ingredients 1 cup dried navy beans (see note below)1 cup dried kidney beans1 cup dried great Northern beans2 quarts water1 1/2 teaspoons Bouquet Garni or other non-salt herb blend1/2 teaspoon dried thyme1 (28-ounce) can whole tomatoes, mashed1 pound mild Italian sausage, cooked, drained, and crumbled1 1/2 cups diced ham2 medium onions, diced3 medium carrots, diced2 stalks celery, diced2 cloves garlic, minced2 tablespoons chicken stock granules Tabasco, to taste Instructions Place the dried beans in a large stockpot, and cover with the water. Add the Bouquet Garni and thyme, and simmer for 1 hour. Add the tomatoes, sausage, ham, onions, carrots, celery, garlic, chicken stock granules, and Tabasco. Simmer for 1 to 2 hours, until the vegetables and beans are tender. Note: Substitute 2 (14 1/2-ounce) cans of beans of each of the dried varieties listed above. Add the remaining ingredients, and simmer for 1 to 2 hours. Tips From Our Test Kitchen: The classic recipe for this French bean dish requires many more hours of preparation. This short-cut version is delicious and easy to make. Recipe by Edna Harter, Mohave Valley, Ariz.