Cassoulet is a rustic stew from the Southwest of France that's made with white beans and a variety of meats. This recipe relies on work-saving frozen meatballs and smoked turkey sausage.
- Makes: 4 servings
- Prep: 25 mins
- Cook: 8 hrs to 9 hrs (low) or 4 to 4-1/2 hours (high)
15 ounce can Great Northern beans, rinsed and drained
cups tomato juice
12 ounce package frozen cooked Italian meatballs, thawed
ounces cooked smoked turkey sausage or Polish sausage, halved lengthwise and sliced
cup finely chopped carrot
cup chopped celery
cup chopped onion
tablespoon Worcestershire sauce
teaspoon dried oregano, crushed
- In a 3-1/2- or 4-quart slow cooker, combine beans, tomato juice, meatballs, sausage, carrot, celery, onion, Worcestershire sauce, basil, oregano, and paprika.
- Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Makes 4 or 5 servings.
Nutrition Facts (Meatball Cassoulet)
- Per serving:
- 657 kcal cal.,
- 25 g fat
- (11 g sat. fat,
- 93 mg chol.,
- 1655 mg sodium,
- 68 g carb.,
- 17 g fiber,
- 42 g pro.
- Percent Daily Values are based on a 2,000 calorie diet