Low Sodium Traditional French Cassoulet
Experience the timeless allure of French cuisine with this Low Sodium Traditional French Cassoulet, a hearty and wholesome spin on the classic dish. Packed with tender cannellini beans, succulent chicken thighs, and smoky salt-free sausage, this cassoulet is brimming with rich flavors without the added sodium. Fresh vegetables like onions, carrots, and celery are delicately sautéed, while aromatic herbs and a touch of smoked paprika elevate the slow-cooked medley to perfection. Topped with golden, herb-infused panko breadcrumbs for a satisfying crunch, this dish is lovingly baked to achieve a warm, comforting casserole. Perfect for family dinners or gatherings, it serves up as a healthy yet indulgent centerpiece. If you’re seeking a low sodium, cozy meal steeped in French tradition, this cassoulet is an absolute must-try!
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Recipe Information
Ingredients
- 2 cups Dried cannellini beans
- 3 tablespoons Olive oil
- 1 Onion, finely diced
- 2 Carrot, finely diced
- 2 Celery stalk, finely diced
- 4 Garlic cloves, minced
- 6 cups Salt-free chicken stock
- 2 Bay leaves
- 6 Fresh thyme sprigs
- 1 teaspoon Smoked paprika
- 1 pound Boneless skinless chicken thighs
- 8 ounces Salt-free smoked sausage, sliced
- 2 cups Tomatoes, diced (unsalted)
- 1 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Freshly ground black pepper
Instructions
Rinse the dried cannellini beans under cold water and soak them in a large bowl of water overnight (or for at least 8 hours). Drain and set aside.
Preheat the oven to 325°F (165°C).
In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrot, celery, and garlic. Sauté for 5-7 minutes until the vegetables are softened but not browned.
Add the soaked and drained cannellini beans to the pot, followed by the salt-free chicken stock, bay leaves, thyme sprigs, and smoked paprika. Stir to combine, then bring to a simmer.
Nestle the chicken thighs and smoked sausage into the pot. Scatter the diced unsalted tomatoes over the top. Cover with a lid and transfer the pot to the preheated oven.
Bake the cassoulet in the oven for 3 to 3.5 hours, ensuring the beans are fully cooked and tender. Check occasionally and add a little water or stock if the mixture becomes too dry.
Just before the cassoulet is finished cooking, prepare the breadcrumb topping. In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the panko breadcrumbs and toast until golden brown, about 2-3 minutes. Stir in the freshly chopped parsley and a pinch of black pepper.
Remove the cassoulet from the oven and discard the bay leaves and thyme sprigs. Sprinkle the toasted panko mixture evenly over the top.
Return the pot to the oven, uncovered, and bake for another 15-20 minutes until the topping is crisp and golden.
Let the cassoulet rest for 5-10 minutes before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 2041 mg | 89% | |
| Total Carbohydrate | 204.9 g | 75% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 40.3 g | ||
| Protein | 155.1 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 759 mg | 58% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 6237 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
