Turkey Kielbasa & Beans Cassoulet

January 24, 2017

A simple, full flavored version of the hearty, rustic French stew. Easy to prepare. Crusty bread and a green salad make this a great meal.   


1 small onion, diced
2 small carrots, diced
2 ribs celery, sliced
1 Tbsp. olive oil
1 ½ tsp. 
Stuart’s Spices Garlic Granules
2 tsp. Stuart’s Spices Herbes de Provence
1 lb. lean turkey kielbasa sausage (you can soak in water to remove some of the salt)
1 (15 oz.) can diced tomatoes, drained
1 (15 oz.) can navy beans, rinsed
1 (15 oz.) can kidney beans, rinsed (or black beans or whatever you have)
1 cup turkey broth (can be reduced to 2/3 cup; if too dry, can be added as needed)
2 small bay leave
¼ cup shredded Parmesan cheese


• Preheat oven to 425°.
• In a large skillet, heat the olive oil and saute the onions, carrots, celery and garlic over medium heat for five minutes.
• Add the herbs and sliced kielbasa. Saute two minutes.  
• Add all ingredients to a three-quart casserole dish. Stir, cover and bake for 30 minutes.
• Remove from oven. Add salt and pepper to taste. Garnish with Parmesan cheese.
• Serve in small bowls. 


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