Rebecca’s Cassoulet style stew

Rebecca’s Cassoulet style stew
Prep time:
Cook time:
Total time:
  • 6-8 sausages
  • 4 pieces bacon, cut into small pieces
  • 2 pieces of chicken, breast or thigh
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 6 carrots, chopped in half lenghtwise then into 3/4″ pieces (approx)
  • 3 small potatoes, 1″ cubes
  • 2 cups green beans, chopped in 1″ pieces
  • 2 cans beans, spanish or other white beans – drained and rinsed
  • 2 cups kale, chopped
  1. Brown the sausages whole, then remove from pan and cut into 1″ pieces.
  2. Brown the chicken pieces, then remove from pan (add a bit of oil if needed).
  3. Add the bacon pieces and cook until slightly browned. Deglaze the pan by adding a bit of liquid (wine, beer, white wine vinegar, balsamic, etc.).
  4. Add the onions and saute until translucent. Add garlic and saute for another minute.
  5. Add the potatoes and carrots. Cook for 5 minutes.
  6. If using a slow cooker, add everything to the slow cooker at this point (including the canned beans), then add enough liquid to cover.
  7. One hour before serving, add the green beans and the kale.
Notes are here


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