Kielbasa Cassoulet
Ingredients
- 1 package navy pea beans
- 5 — 6 cups water
- Parsley, for seasoning
- Garlic powder, for seasoning
- Thyme, for seasoning
- Pepper, for seasoning
- 2 bay leaves
- 1 tsp celery seeds
- 4 — 5 slices bacon, chopped
- 1 medium onion, chopped
- 3 tsp minced garlic
- 2 tomatoes, peeled and chopped
- 2 cups beef broth
- Salt and pepper, to taste
- 2 cups water
- 1 kielbasa sausage or smoked sausage, cut into pieces
- Additional broth or water, as needed
Directions
Place the navy pea beans in a large pot with 5 — 6 cups of water. Add a sprinkle of parsley, garlic powder, thyme, and pepper, along with the bay leaves and celery seeds.
Bring to a rolling boil and boil for about 10 minutes. Remove from heat, cover, and let stand for 1 — 2 hours.
In a large frying pan, cook the chopped bacon until cooked but not crispy. Add the chopped onion and cook until just browned.
Add the minced garlic, peeled and chopped tomatoes, beef broth, salt, and pepper. Simmer for 10 minutes.
Drain the beans. Add the broth mixture and 2 cups of water to the beans. Bring just to a boil.
Pour the bean mixture into a large casserole dish. Bake uncovered at 350°F for 1½ — 2 hours, or until the beans are tender.
Cut the kielbasa or smoked sausage into pieces. Stir the sausage into the beans and bake uncovered for an additional 20 — 30 minutes.
Add more broth or water as desired to keep the beans moist.
Last Modified 21:08:38 29 September 2026 UTC