Today is the day before Thanksgiving, which is a special Winget holiday known as "Pie Day" in our family 🙂 If you want to know what Pie Day is, you can read about it here: Gluten Free Pie Crust Recipe.
It will be a very busy day - shopping, baking, cleaning... and running to the laundry mat (our dog threw up on our down comforter). Anyway, it's a good day to share (and most likely make!) another of my 20 Minute Dinners.
20 Minute Cassoulet is a recipe I found about 30 years ago, and over the years I have modified it to be quicker and easier to make. This recipe hits all the important criteria for me: it's healthy, filling, fast, gluten free , and versatile. I say versatile because you can whip it up when you only have 20 minutes, or you can pour the ingredients in the crockpot in the morning, let it simmer all day, and come home to a delicious, savory stew. It also keeps really well - the flavors improve when it's stored overnight in the fridge. This makes it an ideal candidate for the next day's lunch - either in a thermos, or re-heated in the microwave (I told you it was versatile!).
Cassoulet is a hearty French stew usually made with white beans and pork. My version contains white beans, black beans, kidney beans, and carrots - I love all the colors! The pork in this recipe is italian sausage ( I buy a very lean version from the butcher at my local grocery store) but you can also use turkey or chicken sausage. You can also top your bowl of stew with crumbled bacon, but my bacon seems to have mysteriously disappeared before I could take this photo... ( I have a very stealthy 16 year old, who must have bacon radar)
20 Minute Cassoulet
Sausage, beans, and carrots combine to make a hearty, savory stew. It will taste like it simmered all day, but you can get this on your table in only 20 minutes!
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound ground pork sausage (lean, or turkey sausage)
- 1 14.5 oz can kidney beans (drained and rinsed)
- 1 14.5 oz . can small white beans (drained and rinsed)
- 1 14.5 oz . can black beans (drained and rinsed)
- 1 16 oz . can diced tomatoes
- 1 tablespoon olive oil
- 1.5 cups carrots (peeled and sliced)
- 1 clove garlic (minced)
- 1 tablespoon chopped parsley (fresh or dried)
- 4 slices lean turkey bacon
Instructions
- Preheat oven to 400 degrees.
- Spray a baking sheet with cooking spray, and lay out the bacon.
- Bake for 5 - 10 minutes until crisp.
- While the bacon is baking, heat the olive oil in a large skillet or pot.
- Crumble and brown the sausage, garlic, and carrots together.
- Add the tomatoes, beans, and parsley. You may need to add a little extra water (or broth) if desired.
- Bring to a boil, reduce heat, and simmer until heated through.
- Serve in bowls topped with crumbled bacon, parsley, or parmesan cheese, if desired.
Notes
At our house we like this stew very thick, but you may be in the mood for more of a soup. If so, you can add a can of chicken or beef broth, or even an extra can of diced tomatoes to get the texture you desire. Either way, it's delicious!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main dish recipe
If you're interested in my other 20 minute recipes, you can find them here:
And all my recipes can be found on my Recipe Search page, and you can also find them in my Recipe Index. And to help you with some other meal ideas, check out my Meal Ideas Resource Page.
Carolsue says
This looks like such a good recipe! I must try it very soon!