Parsley, Kale, and Sausage Cassoulet

Parsley, Kale, and Sausage Cassoulet

This was for the subreddit, /r/52weeksofcooking, where the theme was one pot. I've always been a fan of one pot recipes just because of the easy clean up



  1. 1/2 lb White Beans Dry (Great Northen)
  2. 1 Yellow Onion Medium
  3. 6 Clove Garlic
  4. 1/2 lb Sausage Italian
  5. 1 Bay Leaf Whole
  6. 1/2 teaspoon Thyme Dried
  7. 1 1/2 teaspoons Oregano Fresh
  8. 1/2 teaspoon Rosemary Dried
  9. 1 15 oz Tomatoes Diced Cans
  10. 2 Cups Chicken Broth
  11. 1 Bunch Kale
  12. 1/2 Bunch Parsley Fresh


960 mins
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    Place beans in a bowl and cover with water and let soak overnight

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    Chop the onion and peel the garlic cloves and place in a slow cooker. Drain and rinse the beans and add to the slow cooker. 

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    Chop up rosemary (optional).

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    Place sausage on top of the beans and add the bay leaf, thyme, oregano, and rosemary. Pour the can of diced tomatoes and chicken broth over top of everything.

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    Place the lid on the slow cooker and cook on high for 4 hours.

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    After 4 hours, check to see if the beans are tender and adjust accordingly.

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    When the beans are tender, remove the bay leaf. Tear the kale leaves from their stems and tear into small pieces. Place the kale leaves in a colander and rinse well. Rinse the parsley and either tear the parsley off the stem or chop. Stir kale and parsley into slow cooker until wilted.

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    Remove the sausage, slice into pieces, and then return to slow cooker. Taste the cassoulet and add salt and pepper if desired.

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    Serve hot with flaky bread (like french bread).

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