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Turkey and Bean Cassoulet

Betty Crocker Kitchens
Updated Oct 7, 2010
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Enjoy dinner tonight this French classic - beans, tomatoes and turkey cassoulet – slow cooked for a delicious meal.

Turkey and Bean Cassoulet

  • Prep Time 20 min
  • Total 18 hr 25 min
  • Servings 6
  • Ingredients 12
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Ingredients

  • 1 1/2 cups dried great northern beans
  • 1 lb. fresh turkey breast tenderloins, cut into 1-inch pieces
  • 1 cup sliced celery
  • 1 medium green bell pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/4 teaspoon pepper
  • 1 (14 1/2-oz.) can ready-to-serve chicken broth
  • 1 1/2 cups water
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • 3/4 teaspoon salt

Instructions

  • Step 
    1
    Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.
  • Step 
    2
    Drain beans; discard water. Place beans and all remaining ingredients except tomatoes and salt in 3 1/2 to 4-quart Crocker-Pot® Slow Cooker.
  • Step 
    3
    Cover; cook on low setting for 8 to 10 hours.
  • Step 
    4
    To serve, remove bay leaves. Stir in tomatoes and salt. Cover; cook on low setting an additional 10 minutes or until thoroughly heated.

Nutrition

280 Calories
2g Total Fat
31g Protein
35g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
280
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
50mg
17%
Sodium
640mg
27%
Total Carbohydrate
35g
12%
Dietary Fiber
11g
44%
Sugars
4g
Protein
31g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

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