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Kielbasa & Bean Cassoulet

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Kielbasa & Bean Cassoulet

A simple, full flavored version of the hearty, rustic French stew.


  • 1 small onion, diced
  • 2 small carrots, diced
  • 1 green bell pepper
  • 1 tablespoon olive oil
  • 2 1/2 teaspoons Stuart’s Spices Garlic Granules
  • 2 teaspoons Stuart’s Spices Herbes de Provence
  • 1 pound kielbasa sausage, thinly sliced
  • 1 10 ounce can diced tomatoes, juice included
  • 1 can great northern beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 3 tablespoons tomato paste
  • 1 cup broth, we suggest chicken or vegetable
  • 2 small bay leaves
  • ¼ cup shredded Parmesan cheese
  • Breadcrumbs


  1. Preheat oven to 425° F
  2. In a large cast iron skillet, heat the olive oil and sauté the onions, carrots, and pepper over medium heat for five minutes or until onion starts to look translucent
  3. Add the herbs and sliced kielbasa and sauté over medium-high heat until kielbasa begins to brown
  4. Add tomatoes, beans, broth, tomato paste, and bay leaves, then stir and smooth out the top
  5. Spread breadcrumb and Parmesan in a thin layer on the top
  6. Bake for 15 minutes or until bubbly, remove from oven and add salt and pepper to taste
  7. Garnish with more Parmesan cheese and enjoy!