Whole-Grain Bean and Turkey Cassoulet

  • Yield : 8 servings
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    470 calorie
  • Fat

    15 grams
  • Saturated Fat

    4.5 grams
  • Cholesterol

    30 milligrams
  • Sodium

    800 milligrams
  • Carbohydrate

    69 grams
  • Fiber

    15 grams
  • Protein

    16 grams
  • Sugar

    2 grams


  • Cooking spray
  • 1 medium onion, quartered
  • 1 stalk celery, cut into 3-inch pieces
  • 4 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 1 clove garlic
  • 1 dried bay leaf
  • 2 whole cloves
  • 3/4 cup whole-grain breadcrumbs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound smoked turkey kielbasa, cut into 1/2-inch chunks
  • 4 cups low-sodium chicken broth
  • 1 pound farro (about 2 1/4 cups)
  • Kosher salt
  • Two 15-ounce cans low-sodium great Northern beans, rinsed and strained
  • 1/2 cup crushed tomatoes
  • 1/2 cup dry red wine
  • Freshly ground black pepper


Step 1

Preheat the oven to 400 degrees F. Spray a 3-quart casserole dish with cooking spray; set aside.

Step 2

Cut a 12-inch square of cheesecloth, lay it flat and place the onion, celery, parsley, thyme, garlic, bay leaf and cloves in the center. Tie opposite corners of the cloth to make a packet; set aside.

Step 3

Mix the breadcrumbs and melted butter together in a small bowl until the breadcrumbs are coated with the butter; set aside.

Step 4

Heat the oil in a large Dutch oven or pot over medium heat. Add the kielbasa and cook, stirring occasionally, until browned and crisp around the edges, 8 to 10 minutes. (Take care not to let the kielbasa drippings burn; reduce the heat to medium-low if necessary.) Remove the kielbasa and set aside. Add the broth to the pot and scrape up any browned bits. Increase the heat to medium-high. Add 5 cups water; stir in the farro and 1/2 teaspoon salt and nestle the cheesecloth packet in the liquid. Bring to a boil, then partially cover and reduce the heat to simmer. Cook the farro, stirring occasionally, until tender, about 1 hour (it will just be visible above the liquid). Discard the cheesecloth packet. Stir in the beans, tomatoes, 1/2 cup water, wine, browned kielbasa, 1 1/2 teaspoons salt and a few grinds of black pepper and bring to a medium boil; cook until much of the liquid has been absorbed and the beans and farro are visible above the liquid, about 10 minutes.

Step 5

Carefully transfer the mixture to the prepared casserole dish and top with the buttered breadcrumbs. Bake until golden brown and bubbling around the edges, 15 to 20 minutes. Serve hot.

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