Low Sodium Traditional French Cassoulet

Discover the comforting elegance of our Low Sodium Traditional French Cassoulet, a heartwarming dish that captures the essence of classic French countryside cooking while being mindful of your sodium intake. This recipe combines tender cannellini beans, succulent chicken thighs, and salt-free smoked sausage, all slow-baked in an herbaceous, aromatic broth enriched with fresh thyme, smoked paprika, and unsalted diced tomatoes. Finished with a golden, parsley-infused panko breadcrumb topping, this cassoulet delivers layers of flavor and texture without relying on added salt. Perfect for a family dinner or an impressive centerpiece for gatherings, this low sodium version puts a health-conscious twist on a traditional favorite without sacrificing its rich, savory character.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Preheat the oven to 325°F (165°C).

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Remove the cassoulet from the oven and discard the bay leaves and thyme sprigs. Sprinkle the toasted panko mixture evenly over the top.

Step 9

Return the pot to the oven, uncovered, and bake for another 15-20 minutes until the topping is crisp and golden.

Step 10

Let the cassoulet rest for 5-10 minutes before serving. Serve hot and enjoy!

Nutrition Facts

Serving size	(3579.1g)

Amount per serving	% Daily Value*
Calories	2514.0

Total Fat 124.3g	0%
Saturated Fat 31.3g	0%
Polyunsaturated Fat 4.5g
Cholesterol 491.5mg	0%
Sodium 2041.1mg	0%
Total Carbohydrate 204.9g	0%
Dietary Fiber 43.0g	0%
Total Sugars 40.3g
Protein 155.1g	0%

Vitamin D 0IU	0%
Calcium 758.8mg	0%
Iron 26.7mg	0%
Potassium 6236.8mg	0%

*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.

Source of Calories

Fat: 43.7%

Protein: 24.2%

Carbs: 32.0%