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Recipe Summary
Ingredients
6
Original recipe yields 6 servings
Directions
Nutrition Facts
Per Serving:
466 calories; protein 35.3g; carbohydrates 58.4g; fat 9.1g; cholesterol 39.1mg; sodium 753.1mg. Full Nutrition
Most helpful positive review
Most helpful critical review
I made this twice. It was no betterthe second time when I added more garlic red chili flakes and basil pesto. For all that is in it it seems to lack a lot of flavor; there is too much spinach and beans. All we got was chicken and spinach. Very disappointing after two tries I will not make this again. Read More
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(3) Reviews: Most Helpful
Never had cassoulet before but really liked it. Very hearty & very EASY. Could be a one dish meal. This recipe would be good with or without meat. Next time I'm going to try it with sausage. Read More
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(3) 
I made this twice. It was no betterthe second time when I added more garlic red chili flakes and basil pesto. For all that is in it it seems to lack a lot of flavor; there is too much spinach and beans. All we got was chicken and spinach. Very disappointing after two tries I will not make this again. Read More
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(3) 
This was the first time I'd made a cassoulet of any kind. I used cannalini beans. It tasted great but lacks visual appeal. It was very gray looking and needs something for color. Otherwise very tasty. Read More
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This was delicious---all of the ingredients together make for a wonderful easy meal! Would be great for company also! Read More
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(1) I made this as comfort food on a cold Sat night. We loved it. I had to use dried tarragon as I couldn't find fresh in the middle of winter. Otherwise I made no adjustments. This is a keeper. Read More
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(1) 
I love the Mediterranean angle. Here's a few things I added to give this recipe more depth. A cup of diced tomato - a green tomato would be great. 2 slices of bacon chopped into 1/4 pieces. Small yellow onion fine diced. 5 total cloves of smashed garlic - not 3. Skip the tarragon add a sprig of extra Rosemary AND a small hand of parsley plus 5 sprigs worth of thyme - all chopped fine. Use calamata olives for God's sake. Use the suggested amount of chicken stock but add equal portion of lamb stock if you can - reduce by half under a slow simmer. Red pepper flakes salt and fresh ground pepper to taste. Assemble as directed in original recipe. For extra magic - add a splash of red wine vin. a table spoon of balsamic and squeeze half a lemon in. All this acid helps brake down and blend the favors in addition to adding a brightness that makes everything POP! Read More
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This is a great 1 pan meal that cooks up fast during the week and is tasty. I made some changes - I used only 2 cans of beans no spinach substituted half as many kalamata olives instead of black olives better flavor and threw in a tablespoon of capers and half cup pearl couscous to help thicken it up. Still it's the same basic idea and my husband and sons were happy. Next time I think I'll double the garlic and rosemary. Read More
Liz Dalton 'Lizzie' Allstar
This was pretty good. I added mushrooms. I think there was too many olives and next time I would halve the amount. I will also try with less artichoke hearts because they were a little overpowering. Read More
Didn't have much flavour. Sorry. Read More
