Bean and Sausage Cassoulet

Bean and Sausage Cassoulet

In this recipe:

based on 3 reviews
This Looks YUMMY!
5 min.
20 min.
4 Servings

The wonderful flavors in this Bean and Sausage Cassoulet will make it a favorite and it's ready in less than 30 minutes.


  • 2 cups (about 12 ounces) thinly sliced smoked turkey sausage
  • 3 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 can (14.5 ounces) stewed tomatoes, undrained
  • 1/2 cup warm water
  • 1 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 1 teaspoon dried thyme leaves, crushed
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COOK sausage in large saucepan over medium-high heat, stirring occasionally, for 2 to 3 minutes or until sausage is lightly browned. Add beans, tomatoes and juice, water, bouillon and thyme; stir to break up tomatoes. Bring mixture to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 to 15 minutes or until most of liquid is absorbed.

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Quick, easy, and tasty!

I just threw all the ingredients in the crockpot. (Didn't even brown the sausage.) Turned it on low and let it cook for about seven hours. Oh, I did add a tablespoon of onion flakes for a little added flavor. Very good recipe.

- littlemomma from

Super quick dinner dish

This dish was excellent. It is very quick and tasty. I didn't bother to brown the sausages as I was short of time, just threw everything in and left it to simmer for 40 minutes. I used pork and venison sausages ( I think you could use any kind) and my only complaint was that it needed thickening at the end. My husband put hot sauce in his as he likes everything spicy. I served it with potatoes and will definitely make it again.

- rosemary from houston, tx


This is really good. We served it over rice.

- HeatherAnne Norbury from Kansas City, MO

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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