From The Food Channel

This classic French stew is typically an all-day cooking process, but we use a few shortcuts to deliver a delicious meal in a fraction of the time.

Chicken Cassoulet Stew

From Better Homes and Gardens

Rich with tradition, this classic French peasant dish offers a robust blend of beans, meats, poultry, and vegetables in every bowl.

Country-Style Cassoulet

From Campbell's

Cassoulet

From Food & Wine

"I love cooking the hell out of leeks," Jerry Traunfeld says. "They get this melty, rich quality and saucy consistency." In this luscious dish, he combines the slow-cooked leeks with meaty porcini mushrooms and cranberry beans (a.k.a. borlotti or shell beans), which can be found fresh in early autumn and taste like chestnuts. The dish can easily be adapted for carnivores by adding bits of crispy bacon or that key cassoulet ingredient, duck confit.

Bean-and-Leek Cassoulet

From Better Homes and Gardens

To add ease to this French country chicken supper, we used canned beans instead of dried.

Two-Bean Cassoulet

From Betty Crocker

Tasty main dish or hearty side dish, it's your choice. Team these beans with biscuits and coleslaw for dinner one night soon.

Slow Cooker Bean Cassoulet

From Heart-Healthy Living

This bean casserole, a meatless rendition of the classic French cassoulet, is very high in soluble fiber, the kind that may help lower cholesterol.

Mixed Bean Cassoulet

From Better Homes and Gardens

Cassoulet is a rustic stew from the Southwest of France that's made with white beans and a variety of meats. This recipe relies on work-saving frozen meatballs and smoked turkey sausage.

Meatball Cassoulet

From Food & Wine

Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage, and slab bacon. Letting the beans rest overnight develops their flavors.

Cassoulet with Duck Confit

From Fine Cooking Magazine

This recipe serves six generously, and it's easily doubled if you want to make more (leftovers are delicious). If you don't have the traditional deep earthenware casserole, use a 5-quart enameled cast-iron Dutch oven or a ceramic souffle dish--the vessel needs to be wide enough for a crust to form. For pork rind, order it or buy salt pork and cut the rind off, freezing the salt pork for another use.

Cassoulet

From EatingWell

Classic cassoulet recipes can take days to make and of course contain rashers of duck, smoked meats and the like. This version keeps it simple and not quite so rich with one skillet, healthier ingredients like low-fat kielbasa, and just 45 minutes to prepare.

Cassoulet-Style Chicken Thighs

From Parents

Here's a hearty French dish recipe made incredibly simple with canned beans, turkey kielbasa, and roasted chicken meat. Serve with crusty bread for a quick and tasty dinner.

Easy Cassoulet

From EatingWell

A classic cassoulet takes two days to make and is larded with fat. This version keeps it simple with one skillet and a light touch. Serve with some crusty whole-grain rolls.

Chicken Cassoulet

From Diabetic Living

Pork shoulder is tender from simmering in the slow cooker for this recipe. The hearty vegetables and healthy lentils make for a complete meal.

Pork-Lentil Cassoulet

From EatingWell

Inspired by the rustic--and time-consuming--French classic, our cassoulet, made with leftover turkey or chicken and canned beans, makes a simple, hearty supper.

Quick Cassoulet