THREE-BEAN CASSOULET
Brimming with a trio of bean varieties, this recipe is as easy as one, two, three. "You can serve it on the side or as a satisfying meatless main dish," says Carol Berigan of Golden, Colorado. "The veggies add an interesting mix of tastes, colors and textures."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In an ungreased 3-qt. baking dish, combine all ingredients. Cover and bake at 350° for 60-70 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf.
Nutrition Facts : Calories 274 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1107mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 14g fiber), Protein 14g protein.
WHITE BEAN CASSOULET
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
- Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
- Combine all ingredients in a food processor and puree until smooth.
- Preheat the oven to 400 degrees F.
- Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.
HOW TO MAKE CASSOULET
This is the world's greatest baked bean recipe, and a classic French dish; it's almost the national dish. It's perfect for a cold winter night.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 11h
Yield 8
Number Of Ingredients 26
Steps:
- Soak Great Northern beans in water in a large bowl overnight. Drain beans and place into a large soup pot. Push whole clove into the 1/2 onion and add to beans; stir in garlic, bay leaf, thyme, rosemary, and 10 cups water. Bring beans to a simmer and cook over medium-low heat until beans have started to soften, about 1 hour. Drain beans and reserve the cooking liquid, removing and discarding onion with clove and bay leaf. Transfer beans to a large mixing bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Cook bacon in a large, heavy Dutch oven over medium heat until lightly browned and still limp, about 5 minutes. Stir celery, carrots, and 1/2 diced onion into bacon; season with salt. Cook and stir vegetables in the hot bacon fat until tender, about 10 minutes.
- Heat 1 teaspoon olive oil in a large, heavy skillet over medium heat; brown sausage link halves and duck confit in the hot oil until browned, about 5 minutes per side.
- Season vegetable-bacon mixture with 1 1/2 teaspoon salt, cracked black pepper, and herbes de Provence; pour in diced tomatoes. Cook and stir mixture over medium heat until juice from tomatoes has nearly evaporated and any browned bits of food on the bottom of pot have dissolved, about 5 minutes. Stir mixture into beans.
- Spread half the bean mixture into the heavy Dutch oven and place duck-sausage mixture over the beans; spread remaining beans over meat layer. Pour just enough of the reserved bean liquid into pot to reach barely to the top of the beans, reserving remaining liquid. Bring bean cassoulet to a simmer on stovetop and cover Dutch oven with lid.
- Bake bean cassoulet in the preheated oven for 30 minutes.
- Melt butter in a large skillet over medium heat; add 4 crushed garlic cloves, panko crumbs, and parsley to the melted butter. Season with salt and black pepper, and drizzle 1 tablespoon olive oil over crumbs. Stir to thoroughly combine.
- Uncover cassoulet and check liquid level; mixture should still have several inches of liquid. If beans seem dry, add more of the reserved bean liquid. Spread half the crumb mixture evenly over the beans and return to oven. Cook, uncovered, for 20 minutes. There should be about 2 or 3 inches of liquid at the bottom of the pot; if mixture seems dry, add more reserved bean mixture. Sprinkle remaining half the bread crumb mixture over cassoulet.
- Turn oven heat to 375 degrees F (190 degrees C) and bake cassoulet, uncovered, until crumb topping is crisp, edges are bubbling, and the bubbles are slow and sticky, 20 to 25 more minutes. Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces.
Nutrition Facts : Calories 524.3 calories, Carbohydrate 54 g, Cholesterol 81 mg, Fat 23.7 g, Fiber 11.1 g, Protein 30.9 g, SaturatedFat 8.7 g, Sodium 1208.1 mg, Sugar 3.3 g
BAKED BEAN CASSOULET
Make and share this Baked Bean Cassoulet recipe from Food.com.
Provided by 4-H Mom
Categories Chicken
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- In a large kettle, combine beans and water. Bring to boil for 2 minutes, remove from heat and cover. Let stand for 1 hour. Do not drain.
- Add celery, carrots, bouillion cubes and salt. Bring to a boil and cover. Reduce heat and simmer 1 hour.
- meanwhile , roll sausage pieces into small balls, saute in a large skillet until browned. Remove sausage. Season chicken pieces with salt and pepper, brown in drippings. Remove chicken.
- Saute onion, add tomato juice and Worcestershire sauce. Drain beans, reserving liquid. Combine all ingredients, except chicken and bean liquid, in a greased 6 quart Dutch oven .
- Top with chicken pieces. Pour 1 1/2 cups reserved bean liquid over casserole, sprinkle with paprika.
- Cover and bake at 325 degrees for 1 hour.
Nutrition Facts : Calories 539.5, Fat 25.5, SaturatedFat 7.8, Cholesterol 99.3, Sodium 1185.3, Carbohydrate 41, Fiber 14.9, Sugar 5.9, Protein 36.9
BUTTER ME UP! BAKED BUTTER BEAN, BACON AND THYME CASSOULET
A delicious combination of butter beans baked au gratin with crisp bacon, onions and thyme - all bound in a tomato, crème fraiche and wine sauce! This should also be known as Fragrant Savoury Room Scenter - as the smell as this cooks is divine!! This recipe is real European fusion cuisine - the cassoulet idea from France, with the parmesan and wine sauce from Italy, and the crispy smoked bacon rashers from England. Serve this as a main meal for supper or lunch with salad and crusty bread, or as an accompaniment for sausages, stews, casseroles or roast meats........the bacon can be left out if you are serving it as an accompaniment. NB: This recipe was born when I tried to follow a recipe posted here on Zaar, Recipe #263905 - posted by Lindsey and originally a Nigel Slater recipe; I had no haricot beans, but I did have butter beans and lots of other bits and bobs to use up! I LOVE Lindsey's recipe - but feel that this recipe is different enough to warrant posting it - so, thanks to Linds and Nigel for the original idea! Preparation time includes cooking the bacon and the onion.
Provided by French Tart
Categories One Dish Meal
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat the oven to 200C/400°F Lightly grease an ovenproof gratin dish with a little olive oil.
- Topping: Mix the breadcrumbs, parmesan cheese and garlic together. Season with salt and black pepper to taste. Set aside.
- Cassoulet: Fry the bacon pieces in a large frying pan until crisp. Take the bacon pieces out and add the chopped onions - fry them gently in the bacon fat until the onion is soft but not coloured. Add the fresh thyme leaves and mix through.
- Add the bacon to the onion and thyme mixture and then gently mix the butter beans through the mixture.
- In a large bowl, add the crème fraiche, tomato paste, wine and sugar - mix thoroughly. Season with pepper and a little salt, as the bacon is already quite salty.
- Add the bacon and butter bean mixture to the crème fraiche and wine sauce - mix gently.
- Transfer all the butter bean mixture to the greased gratin dish. Sprinkle the topping over evenly and place the sliced tomatoes on top in an attractive pattern.
- Bake for about 30 minutes or until the cassoulet is bubbling and the topping is a golden brown.
- Serve immediately with a large bowl of salad and crusty bread, or, as an accompaniment for sausages, roast meat and poultry, casseroles, stews or grilled meat.
- Serves 3 people as a main meal and 6 people as an accompaniment.
VEGAN BEAN CASSOULET
An easy veggie cassoulet. I hate to use 2 pots, so if you have a cast iron casserole that goes stove top to oven, use that (although it is nice to have a big surface area for the bread topping). Update Jan 2011 - I forgot to give proper credit for this recipe, I believe it came from the original Moosewood cookbook, adapted from there. Having made this a few times now and as one reviewer mentioned below, you could take or leave potatoes in this. It's more filling with them, but they don't add a whole lot. When including them be sure to cut in a fairly small dice because they've got to cook through in about 45 mins. If the pieces are too large they won't be done. I've really come to love this recipe though, find a nice blend of herbes de provence, it really makes it. Bon Apetit!
Provided by magpie diner
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F In a large skillet, sauté onion, carrot and potato in olive oil over medium-high heat 5 minutes. Add garlic, herbes de Provence, salt and pepper and sauté another minute.
- Combine vegetables with bay leaf, beans, tomatoes and vegetable broth in a large, lightly oiled casserole dish. Bake uncovered 20 minutes.
- To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled.
- Remove cassoulet from oven and take out bay leaf. Raise oven temperature to 400°F (205°C). Sprinkle half the bread crumbs on top; bake another 15 minutes.
- Remove cassoulet from oven; stir bread crumb topping into beans. Top with remaining bread crumbs. Bake another 15 minutes or until topping is lightly browned. Serve immediately.
EASY FRENCH CASSOULET WITH WINE, BEANS, SAUSAGE, HAM AND HERBS
This cassoulet is a wonderful and EASY one-pan variation of the French classic! Great, warming comfort food that takes the chill off in the colder months. Very hearty and welcoming to come home to after a winter's walk or some sledding fun! Serve the steaming cassoulet in bowls accompanied with a baguette or corn bread, a tossed salad, and a nice glass of cider or wine. ENJOY! Notes: Chopped kielbasa will work in place of the bulk pork sausage, and ground allspice in place of the cloves. Also dry white vermouth in place of dry white wine, is good. Can be baked in a 2-quart size casserole dish (deep rather than shallow), if you do not have a Dutch oven.
Provided by BecR2400
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large oven-proof skillet such as a Le Creuset or Dutch oven cook sausage, onion, and garlic over medium-low heat until meat is lightly browned and onion is tender; drain off fat.
- Add ham, parsley, and bay leaf; mix well. Stir in undrained beans, wine, and cloves.
- Bake, covered, at 325°F for 45 minutes.
- Uncover and bake 40 to 45 minutes longer, stirring occasionally. Remove bay leaf.
- Serve in bowls with butter and a baguette or hot corn bread, if desired.
- Makes 6 servings.
GROUND MEAT AND BEAN CASSOULET
A simple and hardy one-dish meal that is also rather elegant. This is adapted from The One-Dish Cookbook by Robert Ackart (1973). It's a family favorite that we continue to make regularly.
Provided by Cooking Beast
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a casserole dish, fry bacon pieces on range top until crispy. Remove bacon.
- Place ground meat into casserole dish and brown in bacon grease. When meat is brown, drain and discard bacon fat.
- Drain and rinse beans in a colander.
- Add beans to meat in casserole dish, with tomatoes, parsley, and spices. Gently stir to blend. Place bacon over top.
- Bake in casserole dish, covered, for 60 minutes at 350°F
- Serve with your favorite corn bread.
Nutrition Facts : Calories 304.2, Fat 3.4, SaturatedFat 1, Cholesterol 3.6, Sodium 246.7, Carbohydrate 50.4, Fiber 15.1, Sugar 0.7, Protein 19.9
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