This yummy cassoulet goes from dried beans to delicious dinner in just under an hour. It's packed with navy beans, kielbasa, and pancetta, so you definitely won't go to bed hungry.




  • Rinse beans. In a large pot combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 60 minutes. Drain and rinse beans.

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  • In a 6-qt. electric or stove-top pressure cooker combine combine beans and the next 10 ingredients. Pour broth over all. Set electric cooker on high pressure to cook 35 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 35 minutes. Remove from heat. Let stand to release pressure naturally. Open lid carefully.

    Stir in wine if desired. Remove and discard bay leaf. Top servings with parsley.

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Nutrition Facts

394 calories, 14 g fat (4 g saturated fat, 2 g polyunsaturated fat, 4 g monounsaturated fat), 22 mg cholesterol, 742 mg sodium, 47 g carbohydrates, 11 g fiber, 5 g sugar, 23 g protein.