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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 478.5
  • Total Fat: 20.1 g
  • Cholesterol: 81.8 mg
  • Sodium: 1,493.4 mg
  • Total Carbs: 41.7 g
  • Dietary Fiber: 12.9 g
  • Protein: 30.4 g

View full nutritional breakdown of Pinto Bean Cassoulet calories by ingredient
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Pinto Bean Cassoulet

Submitted by: MUPPETTHEPUPPET

Introduction

This is a very flavorful way to serve beans. For even less calories you can use only the chicken and leave out the bacon and sausage, or use lowfat turkey sausage. Is also wonderful with andouille sausage. Serve with a crusty french bread. This is a very flavorful way to serve beans. For even less calories you can use only the chicken and leave out the bacon and sausage, or use lowfat turkey sausage. Is also wonderful with andouille sausage. Serve with a crusty french bread.
Number of Servings: 6

Ingredients

    In a 6 to 8 quart dutch oven, cook bacon until fat is rendered. Wash chicken thighs and pat dry. Add the chicken thighs to the pot and brown for about 2 to 3 minutes on each side. Remove chicken and bacon pieces to a plate and set aside. Add the onions, carrot, celery, and sausage to the pot and saute until vegetables are softened. Add the bay leaves, garlic, thyme, salt, Creole seasoning, chicken broth, and wine. Add the bacon and chicken thighs back to the mixture, along with the diced tomatoes. Cook over medium-low heat, uncovered, for 45 minutes. Remove chicken and cut meat from the bones. Add the chicken meat back to the pot. Stir in the pinto beans.
    Heat oven to 200 degrees.
    Transfer to the oven and bake, uncovered, for two to two and a half hours, stirring occasionally. Add more chicken broth if needed to keep beans moist.
    Serve with salad and crusty hot rolls or sliced french bread. Serves 6 to 8

Directions

4 slices bacon
4 chicken thighs, skinned but not deboned
salt and pepper
1 medium onion, chopped
2 medium carrots, chopped
1/2 cup chopped celery
12 ounces smoked sausage, diced
2 bay leaves
3 cloves garlic, diced
1/2 teaspoon dried thyme leaves
1 teaspoon salt (optional)
2 teaspoons Creole seasoning blend
2 1/2 cups chicken broth
1/2 cup dry red wine
14.5 ounce can diced tomatoes with juices
3 cans (16 ounces each) pinto beans, or about 4 to 5 cups cooked pinto beans











Number of Servings: 6

Recipe submitted by SparkPeople user MUPPETTHEPUPPET.






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