• Yield: 8 to 10 servings

"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."


1cup dried navy beans (see note below)
1cup dried kidney beans
1cup dried great Northern beans
2quarts water
1 1/2teaspoons Bouquet Garni or other non-salt herb blend
1/2teaspoon dried thyme
1 (28-ounce) can whole tomatoes, mashed
1pound mild Italian sausage, cooked, drained, and crumbled
1 1/2cups diced ham
2medium onions, diced
3medium carrots, diced
2stalks celery, diced
2cloves garlic, minced
2tablespoons chicken stock granules
Tabasco, to taste


  1. 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.