Lighter cassoulet

The south-western French cassoulet made lighter: white beans, chicken and poultry sausage, without the duck fat or excess pork belly. Comforting and filling, with less fat.

Preparation: 20 min  |  Cooking: 60 min  |  Servings: 6  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 455 kcal · 39 g protein · 23 g carbohydrate · 19 g fat

Ingredients

• 3 tins of white beans
• 4 chicken legs
• 3 poultry sausages
• 2 tins of chopped tomatoes
• 2 onions
• 2 cloves of garlic
• 1 bouquet garni

Method

1. Brown the chicken and sausages and set aside.
2. Fry the onions and garlic, then add the tomatoes.
3. Combine the beans, meats and sauce in a casserole dish.
4. Bake for 45 minutes at 180 °C.

Nutritional benefits

White beans provide plant protein, fibre and iron, while the chicken and poultry sausage give leaner protein than the fatty meats of a traditional cassoulet. By replacing the duck fat and pork belly with poultry, this cassoulet stays comforting but is much lighter. Naturally gluten-free.

Variations and substitutions

• Vegetarian: just beans and vegetables.
• With duck confit (traditional, rich version).
• With herbs: thyme, bay.
• With a breadcrumb topping, browned.

Storage and making ahead

Even better reheated; keeps for 4 days and can be frozen. Excellent for batch cooking.

💡 Good to know

Choose poultry sausages rather than pork ones and remove the chicken skin: you lighten the dish a lot without losing flavour.

Read also

Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes.

The ingredients in this recipe: white beans · chicken legs · poultry sausages · tomatoes · onions.

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