Classic French Cassoulet Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRENCH CASSOULET



French Cassoulet image

Provided by Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 19

4 duck or chicken legs, cut into two pieces
1/2 cup breadcrumbs
1 teaspoon olive oil
1/4 cup fresh thyme leaves, chopped, plus
1/8 teaspoon leaves
2 tablespoons clarified butter, plus more as needed
3 pounds boneless lamb leg or pork shoulder
1 pound Polish or bratwurst sausage
1 1/2 cups large dice Spanish onions
1 1/2 cups large dice carrots
1 1/2 cups large dice celery
4 fresh tomatoes, large dice
1 cup dry white wine
5 cups water or chicken bouillon
1 pound navy beans, soaked in water overnight
1/4 cup fresh marjoram leaves, chopped
1/4 cup fresh parsley, chopped
6 bay leaves
Salt and ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim the excess skin from the duck or chicken and place on a lined baking sheet. Dry the trimmed skin in the oven, checking often, until crispy, about 15 minutes.
  • Add the skin to a food processor along with the breadcrumbs, oil and the 1/8 teaspoon thyme leaves and blend until uniform. Set aside. (This step can also be done while the cassoulet is stewing).
  • Heat the clarified butter over high heat in a heavy-bottomed saute or frying pan and, working in batches, sear the poultry, pork or lamb and sausage until they are caramelized, adding more butter if the pan gets dry. Remove the meats to a large roasting pan or deep broiler-proof baking dish as they are completed.
  • In the same pan you browned the meat in, saute the onions, carrots and celery until they are caramelized. Add the tomatoes, wine, and 5 cups water, deglazing the pan by scraping all the loose particles from the bottom of the pan.
  • Drain the beans and add them to the pan, along with the marjoram, parsley, bay leaves and 1/4 cup thyme. Bring the liquid to a boil.
  • Pour the beans and liquid over the meats in the roasting pan, cover the pan tightly with foil if no lid is available and bake until the meat is fork-tender and the beans have absorbed most of the liquid and are tender, about 3 hours.
  • Remove the meat from the pan, drain the liquid from the beans and vegetables and put it into a saucepan.
  • Add two cups of the cooked bean and vegetable mixture to the liquid and puree with an immersion blender or puree in a blender before adding to the liquid. This will thicken the liquid into a sauce.
  • Taste and adjust the seasoning with salt and pepper. Pour the liquid back over the remaining beans and vegetables, stirring to combine.
  • Preheat the broiler.
  • Slice the lamb or pork and lay it on the beans with the sausages and poultry legs. Sprinkle the breadcrumb mixture on top of the cassoulet and broil until the top is lightly browned.

TRADITIONAL FRENCH CASSOULET RECIPE



Traditional French Cassoulet Recipe image

To make traditional French cassoulet at home, substitute fresh chicken for duck confit, build flavor in the beans, and add gelatin to form a crisp crust.

Provided by J. Kenji López-Alt

Categories     Mains     Sausage     Soups and Stews

Time 16h25m

Yield 8

Number Of Ingredients 16

1 pound dried cannellini beans
3 tablespoons kosher salt; for table salt, use half as much by volume
1 quart homemade or store-bought low-sodium chicken stock
3 packets (3/4 ounce) unflavored gelatin, such as Knox (see note)
2 tablespoons duck fat (optional)
8 ounces salt pork, cut into 3/4-inch cubes
6 to 8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
Freshly ground black pepper
1 pound garlic sausage (2 to 4 links, depending on size)
1 large onion, finely diced (about 1 cup)
1 carrot, unpeeled, cut into 3-inch sections
2 stalks celery, cut into 3-inch sections
1 whole head garlic
4 sprigs parsley
2 bay leaves
6 cloves

Steps:

  • In a large bowl, cover beans with 3 quarts water and add salt. Stir to combine and let sit at room temperature overnight. Drain and rinse beans and set aside.
  • Adjust oven rack to lower-middle position and preheat oven to 300°F (150°C). Place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside. Heat duck fat (if using) in a large Dutch oven over high heat until shimmering. Add salt pork and cook, stirring occasionally, until browned all over, about 8 minutes. Using a slotted spoon, transfer to a large bowl, leaving rendered fat in Dutch oven, and set aside. (If not using duck fat, cook pork with no additional fat.)
  • Season chicken pieces with pepper (do not add salt) and place skin side down in now-empty pan. Cook without moving until well-browned, 6 to 8 minutes. Flip chicken pieces and continue cooking until lightly browned on second side, about 3 minutes longer. Transfer to bowl with salt pork.
  • Add sausages and cook, turning occasionally, until well-browned on both sides. Transfer to bowl with salt pork and chicken. Drain all but 2 tablespoons fat from pot.
  • Add onions to pot and cook, stirring and scraping up browned bits from the bottom of the pot. Cook until onions are translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven, and cook until beans are almost tender but retain a slight bite, about 45 minutes.
  • Using tongs, remove carrots, celery, parsley, bay leaves, and cloves and discard. Add meats to pot and stir to incorporate, making sure that the chicken pieces end up on top of the beans with the skin facing upwards. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, until a thin crust forms on top, about 2 hours, adding more water by pouring it carefully down the side of the pot, as necessary, to keep beans mostly covered.
  • Break crust with a spoon and shake pot gently to redistribute. Return to oven and continue cooking, stopping to break and shake the crust every 30 minutes until you reach the 4 1/2 hour mark. Return to oven and continue cooking undisturbed until the crust is deep brown and thick, about 5 to 6 hours total. Serve immediately.

Nutrition Facts : Calories 612 kcal, Carbohydrate 39 g, Cholesterol 110 mg, Fiber 9 g, Protein 36 g, SaturatedFat 12 g, Sodium 2651 mg, Sugar 3 g, Fat 35 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

FRENCH CASSOULET



French Cassoulet image

Prepare a hearty and delicious meal with this classic French Cassoulet recipe!

Provided by Petite Gourmets

Categories     main dish

Time 6h15m

Yield 4-6

Number Of Ingredients 13

2 duck legs confit
3 oz salted pork
1 pound of dry bean
10 cups of low sodium chicken broth
1 cup of canned tomato
4 ounces of boneless pork belly
4 garlic sausage
3 cloves of garlic
2 bay leaf
6 clove
1 teaspoon of ground nutmeg
1 teaspoon of salt
1/2 teaspoon of black pepper

Steps:

  • Soak the beans in water for about 8 hours or overnight. Drain the beans.
  • Fill the large pot with water and add soaked and drained beans. Place the beans over high heat and bring them to a rapid boil. Let the beans boil for about 5 minutes. Drain them.
  • Pour chicken broth into a large pot and place it over medium heat. Once the broth starts to boil, add semi-cooked beans, cloves, bay leaves, tomatoes and let them boil. Skim off the foam constantly and reduce the heat. Let the beans simmer on medium-low heat for about 45 minutes until they are tender.
  • Meanwhile, dice the salted pork and set it aside. Cut the duck confit legs from the joints. Also, cut the boneless pork belly into 2-inch cubes. Set the meat aside.
  • In a food processor, add salted pork and garlic cloves. Process for about 15 seconds until you get a sticky paste. Take this paste out of the food processor bowl into a bowl and refrigerate.
  • Place a large non-stick frying pan on medium heat. Once it is hot, Place the duck pieces on the frying pan skin-side down. Sear for about 5 minutes or until it turns golden brown. Turn the duck pieces and cook the other side as well. Transfer the pieces to the plate.
  • Add French sausages to the same frying pan and cook for about 4 minutes on each side until it turns golden brown. Once done, take it out of a serving plate.
  • In the same frying pan, add pork belly pieces. Cook on each side for about 3 to 4 minutes or until the pieces get a golden color. Once done, transfer them to a plate. Once the meats reach room temperature, refrigerate them.
  • When the beans are cooked, remove the pot from heat and let it sit at room temperature for about an hour or until they are warm to the touch but not burning the skin. Add salted pork and garlic paste, nutmeg powder, and about ¼ teaspoon of salt. Mix until everything is well incorporated.
  • Place a strainer over a large bowl and strain this mixture. Save both the beans and the liquid.
  • Place half of the cooked beans at the bottom of a Dutch oven and spread them evenly to form a layer.
  • Place the duck pieces and pork belly pieces over the beans. Cover the meat with the remaining beans.
  • Then stick the cooked sausages into the beans in such a way that they are partially visible.
  • Pour the liquid over the beans so that they are submerged in them. Sprinkle black pepper on top.
  • Place the Dutch oven in a preheated oven at the medium rack for about 3 hours. Make sure it is uncovered. Keep an eye on the surface, and it starts to dry. Push it downwards slightly so that the liquid rises up, or you can pour chicken broth over it to prevent it from drying out as well.
  • Once 3 hours are up, take the Dutch oven out of the oven and let it cool down for an hour or so. Cover it and refrigerate it overnight.
  • The next day, place the pot in a preheated oven at 325 ºF for 1 ½ hour. If it is dry, pour the chicken broth over it again without breaking the top layer. Once cooked, let it reach room temperature, cover, and refrigerate overnight as well.
  • On the last day, place the Dutch oven in a preheated oven at 325ºF for about 1 ½ hour, repeating the same steps until the top has a crust. Serve hot.

Nutrition Facts : Calories 703 calories

TRADITIONAL CASSOULET



Traditional Cassoulet image

Cassoulet is a traditional French bean stew with pork, duck confit, and sausage. It takes some time to prepare, but it's very doable even if it's your first time!

Provided by Sally Vargas

Categories     Entree     Dinner     Ingredient

Time 11h55m

Yield 10

Number Of Ingredients 17

2 pounds dried flageolet, great northern beans, or navy beans
1 tablespoon plus 1 teaspoon kosher salt, divided
1 (14.5-ounce) can diced tomatoes
1 1/2 cups dry white wine
1 yellow onion, roughly chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
4 sprigs fresh thyme, tied together with kitchen twine
6 to 8 cloves garlic, unpeeled
4 duck whole leg confit , excess fat trimmed off
6 slices (6 ounces) thick-cut bacon, cut into 1/2-inch pieces
1 1/2 pounds pork shoulder, cut into 1 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
1 pound sweet Italian sausages
1/2 baguette or 4 slices crusty sourdough bread, torn into small pieces
2 tablespoons duck fat (rendered from browning the confit) or olive oil
2 tablespoons chopped parsley, for garnish

Steps:

  • Preheat the oven: Set an oven rack to the center and preheat the oven to 300°F.
  • Bake the cassoulet: Cover the Dutch oven with a lid and set it in the oven. Bake for 1 hour and 30 minutes without opening the lid.

Nutrition Facts : Calories 1005 kcal, Carbohydrate 90 g, Cholesterol 136 mg, Fiber 21 g, Protein 62 g, SaturatedFat 14 g, Sodium 3226 mg, Sugar 7 g, Fat 42 g, UnsaturatedFat 0 g

SAUSAGE CASSOULET



Sausage cassoulet image

Use up any cans of beans you have in the cupboard for this classic French sausage casserole. Made in a slow cooker, it's a great batch-cook for the freezer

Provided by Liberty Mendez

Categories     Dinner, Main course, Supper

Time 6h40m

Number Of Ingredients 16

1 tbsp vegetable oil
12 Toulouse-style sausages
200g bacon lardons
2 onions , finely chopped
2 celery sticks, finely chopped
2 garlic cloves , crushed
1 tbsp smoked paprika
½ bunch of thyme , leaves picked and roughly chopped
200ml white wine
400g can chopped tomatoes
200ml chicken or veg stock (fresh or 1/2 a stock cube crumbled in 200ml water)
400g can butter beans , drained and rinsed
400g can haricot beans , drained and rinsed
1 tbsp caster sugar
1 tbsp red wine vinegar
crusty bread , to serve (optional)

Steps:

  • Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side - you don't have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.
  • Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.

Nutrition Facts : Calories 501 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.5 milligram of sodium

CLASSIC CASSOULET



Classic Cassoulet image

Does this cassoulet recipe seem daunting? Don't worry. We give you plenty of road signs along the way so you can break it up into several manageable steps.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Entertaining     Bean     Duck     Sausage     Carrot     Garlic     Thyme     Pork     Bake

Yield 12 servings

Number Of Ingredients 36

Duck Confit:
6 duck legs
6 Tbsp. Diamond Crystal or 3 Tbsp. plus 2 1/2 tsp.
4 sprigs thyme
4 garlic cloves, smashed
2 tsp. black peppercorns
1 tsp. juniper berries (optional)
Beans:
2 whole cloves
1 large onion, halved through root end
1 1/2 lb. dried Tarbais, corona, or cannellini beans, soaked overnight, drained
8 oz. pancetta (leave in 1 thick piece)
2 carrots, scrubbed, halved crosswise if large
1 head of garlic, halved crosswise
4 sprigs thyme
1 bay leaf
Kosher salt, freshly ground black pepper
Pork Ragù:
1 1/2 lb. skinless, boneless pork shoulder (Boston butt), cut into 1" pieces
1 1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
Freshly ground black pepper
2 Tbsp. vegetable oil
1 large onion, peeled, chopped
1 large carrot, peeled, chopped
4 garlic cloves, finely chopped
4 sprigs thyme
1 bay leaf
1 (14.5-oz.) can crushed tomatoes
6 cups chicken stock or low-sodium chicken broth
Assembly
Kosher salt, freshly ground pepper
1 lb. fresh pork sausage (such as Toulouse, sweet Italian, or unsmoked kielbasa)
3 cups medium-fine fresh breadcrumbs, divided
1/4 cup finely chopped parsley
1 garlic clove, halved lengthwise
1 lb. precooked garlic sausage, sliced crosswise 1/4" thick (optional)

Steps:

  • TWO DAYS AHEAD
  • Cure duck legs:
  • Prick skin on duck legs all over with the tip of a paring knife. Rub legs with salt, making sure to massage into flesh and skin.
  • Place legs in a large bowl and cover with plastic wrap, pressing directly onto legs. Rest a plate on top of legs and weigh down with several 28-oz. cans. Chill at least 12 hours and up to 1 day.
  • NOTE: If you're going to cook the beans and ragout tomorrow, soak the beans tonight. If not, just remember to soak them the day before you want to cook them.
  • ONE DAY AHEAD
  • Confit duck legs:
  • Preheat oven to 250°F. Evenly scatter thyme, garlic, peppercorns, and juniper berries (if using) across a large baking dish or roasting pan and add 2 Tbsp. water.
  • Remove duck legs from bowl. Rinse off salt and arrange legs, skin side down, over aromatics in baking dish. Cover dish tightly with foil and weigh down with a cast-iron skillet or a heavy baking dish. Bake until fat renders out of duck and legs are submerged, about 2 hours.
  • Carefully remove baking dish from oven and remove skillet and foil. Turn legs skin side up and nestle back into fat. Cover dish again with foil and continue to cook legs, unweighted, until duck meat is very tender and bones wiggle easily in joints, 2-2 1/2 hours longer.
  • Let legs cool in fat until you can handle them, then transfer with tongs or a spider to a plate. Strain 1/4 cup fat through a fine-mesh sieve into a small bowl and let cool. Cover and set aside for cooking the breadcrumbs. Strain remaining fat into an airtight container; cover and reserve for another use (like roasting potatoes).
  • Remove skin from legs, trying to keep as intact as possible; transfer skin to an airtight container. Cover and chill. Pull duck meat from bones, tearing into 2" pieces; discard bones and cartilage. Place meat in another airtight container; cover and chill. You won't need the skin, meat, or fat until you're ready to assemble the cassoulet.
  • DO AHEAD: Duck legs can be confited 3 weeks ahead. Transfer legs to a large nonreactive vessel; strain fat through a fine-mesh sieve over meat. Cover and chill. Let come to room temperature before using. Meat and skin can be prepared 3 days ahead; keep chilled.
  • Cook the beans:
  • Stick a clove into each onion half. Place in a large pot along with beans, pancetta, carrots, garlic, thyme, and bay leaf; pour in cold water to cover beans by 2". Season with several grinds of pepper [3] and bring to a gentle simmer. Partially cover pot and cook beans, skimming surface occasionally and adding more water as needed to keep beans submerged and seasoning with a couple of pinches of salt after about 30 minutes, until beans are tender but not falling apart, 45-60 minutes for cannellini and 1-1½ hours for Tarbais or corona. Remove pot from heat; pluck out and discard onion, carrots, garlic, thyme, and bay leaf. Transfer pancetta to a cutting board; let cool slightly, then cut into 1x1/4" pieces. Add back to pot and let mixture cool.
  • Cook ragout:
  • Meanwhile, sprinkle pork with 1 1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt and several grinds of pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook pork, turning once, until browned all over, 10-12 minutes per batch; transfer to a plate as you go.
  • Reduce heat to medium and place onion, carrot, and garlic in pot; season with salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. Return pork to pot and add thyme, bay leaf, tomatoes, and stock. Bring to a boil. Reduce heat, partially cover pot, and simmer gently, skimming fat occasionally, until meat is fork-tender, 1 3/4-2 hours. Pluck out and discard thyme and bay leaf. Let ragout cool slightly.
  • Combine beans and ragout:
  • Using a slotted spoon, transfer bean mixture to pot with ragout. Add enough cooking liquid from beans just to cover. Pour remaining bean cooking liquid into an airtight container and chill; you may need it for finishing the cassoulet later. Let ragout mixture cool completely, then cover and chill at least 12 hours.
  • DO AHEAD: Ragout and beans can be combined 2 days ahead. Keep chilled.
  • THE DAY OF
  • Temper and season ragout mixture:
  • Remove ragout mixture from refrigerator and skim fat from surface; discard. Cover pot and bring ragout to a gentle simmer over medium-low heat. Taste and season conservatively with salt and pepper if needed (the duck will add considerable saltiness when mixed in).
  • Prepare sausage and breadcrumbs:
  • Remove reserved duck meat and skin from refrigerator. Let meat come to room temperature.
  • Meanwhile, arrange skin in a single layer in an 8-qt. Dutch oven or other heavy pot (the same one you'll cook the cassoulet in). Cook over low heat, turning occasionally, until golden brown and crisp, 20-30 minutes. Using tongs, transfer skin to paper towels and blot away excess fat.
  • Prick pork sausages all over with a fork and cook in fat in same pot, turning occasionally, until browned all over and cooked through, 12-15 minutes. Transfer to a plate and let cool slightly. Cut into 2" pieces.
  • Add breadcrumbs to pot and cook, stirring often, until golden in spots and starting to crisp, about 5 minutes. If breadcrumbs seem very dry or are sticking to the pot, add 1-2 Tbsp. reserved duck fat. Transfer breadcrumbs to a medium bowl and let cool slightly. Add parsley and toss to combine. Wipe out pot and let cool.
  • Layer cassoulet:
  • Rub inside of cooled pot with cut sides of garlic; ladle in one-third of ragout mixture. Top with half of pork sausage, garlic sausage, and duck meat, then another third of ragout mixture. Top with remaining duck meat and sausages, then remaining ragout mixture. Liquid should come to top of beans. Add reserved bean cooking liquid if needed.
  • DO AHEAD: Cassoulet can be assembled 1 day ahead; cover and chill. Bring to room temperature before proceeding. Store breadcrumbs and duck skin separately airtight at room temperature.
  • Bake cassoulet:
  • Preheat oven to 375°F. Scatter two-thirds of breadcrumb mixture over cassoulet.
  • Bake, uncovered, until a golden crust forms, 25-30 minutes. Remove from oven and use a spoon to break up crust, pressing very gently so crust absorbs a little liquid; smooth surface. Bake until another crust forms, 25-30 minutes; break up again. Repeat process 2 more times (for a total of 4 times). If mixture starts to look dry, moisten with a bit of reserved bean cooking liquid when breaking up the crust.
  • Top cassoulet with remaining breadcrumb mixture; bake until golden brown, 15-20 minutes. Let rest at least 25 minutes before serving.
  • Divide cassoulet among bowls; crumble duck skin over.

HOW TO MAKE CASSOULET



How to Make Cassoulet image

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

1 pound dried Great Northern beans
1 whole clove
½ onion
4 cloves garlic, smashed
1 bay leaf
1 teaspoon dried thyme
½ teaspoon dried rosemary
10 cups water
½ pound thick-sliced bacon, chopped
2 ribs celery, diced
2 carrots, diced
½ onion, diced
salt to taste
1 teaspoon olive oil
1 pound link sausages (preferably French herb sausage), cut in half crosswise
1 pound cooked duck leg confit
1 ½ teaspoons salt
1 teaspoon freshly cracked black pepper
1 teaspoon herbes de Provence
1 (14 ounce) can diced tomatoes
¼ cup butter
4 cloves garlic, crushed
2 cups panko bread crumbs
1 bunch fresh parsley, finely chopped
salt and freshly ground black pepper to taste
1 tablespoon olive oil

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

CHEAT'S FRENCH CASSOULET - CROCK POT OR LE CREUSET



Cheat's French Cassoulet - Crock Pot or Le Creuset image

This great Cheat's recipe has all the elements of a traditional French Cassoulet - assorted meats, beans, carrots, tomatoes, wine & tomatoes - but is very easy & does not include Confit d'Canard if you find that difficult to obtain. However, you need to get hold of high meat content sausages to give it a more authentic taste. I have given a few variations at the bottom of the recipe; this recipe works extremely well in a Crock pot as well as the more traditional Le Creuset casserole dishes. French comfort food at it's best! Serve with mashed potatoes & crisp Savoy Cabbage. This recipe can be easily doubled for bigger or hungry crowds of diners! NOTE on BEANS: I use tinned/canned beans or pre-soaked and cooked beans in this recipe; for uncooked beans, you will need to soak them overnight and then boil them; then increase the cooking time by about 15 minutes. This was posted as a "Cheat's" recipe, meaning cutting a few corners if you don't have time - i.e. use tinned beans!! P.S. I have a sausage recipe posted: Recipe #190045 that would work well with this recipe.

Provided by French Tart

Categories     Stew

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

50 g lardons or 50 g bacon, chopped into small dice
1 tablespoon olive oil
450 g meaty sausages
4 lean pork chops, cut into large pieces
400 g tinned beans
haricot beans or butter beans
1 onion, peeled & diced
4 carrots, peeled & diced into biggish chunks
400 g chopped tomatoes
400 ml chicken stock
200 ml red wine
1 teaspoon sugar
2 garlic cloves (or more)
50 g breadcrumbs
1 bouquet garni

Steps:

  • Heat olive oil in a large skillet - fry the bacon until nearly crisp & then add the onions, garlic, & carrots. Cook over a high heat until they are just soft on the outside & turning a golden colour. Drain well & remove from pan. Add to crock pot or Le Creuset casserole dish.
  • Add sausages and brown - remove & add to onion mixture.
  • Add pork chop pieces & brown - remove and add to above mixture.
  • Make up chicken stock and add wine. Mix tomatoes in with stock & teaspoon of sugar.
  • Pour stock and tomatoes over the cassoulet in crock pot or le creuset - add bouquet garni & give everything a good stir!
  • Add the beans and stir well again.
  • Sprinkle breadcrumbs on top and cook for up to 6 hours on high in crock pot or in le cresuet for 3 hours in a slow oven with the lid on, 150C/300°F.
  • Half an hour before serving, take lid of le creuset to brown the top. It's difficult to brown in a crock pot, but it's not that essential to brown the top, as the reason behind the breadcrumbs is to soak up some of the juice & make a crust on top! If your crock pot is the type which you can put under the grill, then do so!
  • Serve with mountains of fluffy mashed potatoes & stir-fried Savoy Cabbage.
  • NOTE ON SAUSAGES:.
  • Try to use very good quality high meat content sausages; in France Toulouse sausages are mainly used - they generally have a meat content of at least 85%. Good quality English style sausages are also good - I have a recipe posted for some English sausages: Recipe #190045.
  • However, any kind of sausage can be used and in the past I have used: Choritzo, Italian Style, Chipolatas etc.
  • The Pork chops can be replaced with chicken pieces, lamb steaks or Confit D'Canard - preserved duck, if you are lucky enought to have some!

Nutrition Facts : Calories 559.7, Fat 35.5, SaturatedFat 10.9, Cholesterol 84, Sodium 1002.5, Carbohydrate 27.7, Fiber 4, Sugar 10.4, Protein 23.1

More about "classic french cassoulet food"

CASSOULET - TRADITIONAL FRENCH FOOD
cassoulet-traditional-french-food image
Method. 1. Season the cubes of pork with salt and pepper and fry in some duck fat until golden, 2. Add the haricot beans, garlic, herbs, powdered cloves, pork rind, tomatoes and tomato puree, 3. Cover with fresh water and simmer gently …
From traditionalfrenchfood.com


HOW TO MAKE TRADITIONAL FRENCH CASSOULET | KITCHN
Day 3: Bake the cassoulet for 1 1/2 hours. Arrange a rack in the middle of the oven and heat the oven to 325ºF. Uncover the cassoulet and bake for 1 1/2 hours, breaking the crust with a spoon and moistening the surface at least twice. If the beans look dry, add spoonfuls of extra bean-cooking liquid or chicken broth.
From thekitchn.com


EASY PORK BELLY CASSOULET RECIPE - BACON IS MAGIC
A traditional French cassoulet with delicious pork belly and navy beans. Everyone should know a good cassoulet recipe. Not because we all need to know traditional French cuisine, but because stewed meat and beans are awesome. At its simplest, cassoulet is a casserole of beans, meat and herbs from southwestern France. It originated during the medieval times as a …
From baconismagic.ca


20 CLASSIC FRENCH RECIPES YOU NEED IN YOUR REPERTOIRE
French gastronomy is celebrated throughout the world. All great chefs must master the basics of this cuisine. From cassoulet to ratatouille, how many of …
From msn.com


CHICKEN CASSOULET | THE COZY APRON
This flavorful and easy chicken cassoulet is inspired by the classic French cassoulet, though prepared in much less time with very simple, easy to find ingredients. Juicy chicken thighs and legs are seared and then gently simmered with sausage, creamy white beans and pancetta in a rich, aromatic sauce to create this rustic and warming meal made extra …
From thecozyapron.com


35 TYPICAL FRENCH FOOD (MOSTLY YUMMY, SOME WEIRD)
Recipes to make your own French cassoulet : Step-by-step; Toulouse style cassoulet 4) Basque-Style Chicken (Poulet Basquaise) Basque-Style Chicken (Poulet Basquaise) – Credits: Arnaud 25 / Wikimedia Commons under CC BY-SA 4.0. The Basque country is one of the richest regions of France in terms of cuisine. That is where they raise …
From france-hotel-guide.com


HOW TO COOK A TRADITIONAL FRENCH CASSOULET - YOUR …
The cooking. To cook a traditional French Cassoulet you need 2 to 3 days of preparation. The beans need to soak in water overnight, so I had all my ingredients ready from day 1.. Day 2 Paul arrives to help, witness and photograph the entire processes.
From yourguardianchef.com


CLASSIC FRENCH CASSOULET RECIPE - BACON IS MAGIC - THE ...
Oct 14, 2020 - Classic pork belly cassoulet recipe is so easy to make and only requires one pot. It's easy to see why this is a popular French recipe.
From pinterest.ca


CASSOULET RECIPES - BBC GOOD FOOD
Use up any cans of beans you have in the cupboard for this classic French sausage casserole. Made in a slow cooker, it’s a great batch-cook for the freezer . Roast vegetable cassoulet. A star rating of 4 out of 5. 8 ratings. Serve this new vegetarian dish with crusty bread and a green salad. Raymond Blanc's cassoulet. A star rating of 4.2 out of 5. 12 ratings. Raymond Blanc's rustic ...
From bbcgoodfood.com


CHICKEN CASSOULET PAIRED WITH LANGUEDOC WINE - COOKING CHAT
Chicken Cassoulet is hearty French comfort food, with beans, chicken and bakon slowly cooking together for a special meal. Pair with a red wine from the Languedoc, the region that invented the dish. Author: Cooking Chat. Prep Time: 30 mins. Cook Time: 6 hours. Total Time: 6 hours 30 mins. Yield: 6 servings 1 x.
From cookingchatfood.com


ENJOYING TRADITIONAL FRENCH CUISINE WITH CASSOULET AU ...
French food is known globally for its finesse and flavour. Traditional French cuisine relies on simple combinations that enhance the rich, natural flavours of basic ingredients. One of the great things about traditional French cuisine is each region has its own specialties that are considered traditional and unique in that region, because they are based […]
From golfvalleyhotel.com


CASSOULET ORIGINATES FROM THE MIDI ... - LOVE FRENCH FOOD
Traditional French Cassoulet. Cassoulet is a true family dish which originates from the Midi-Pyrénées area of France. There are many variations of the dish using lamb or mutton, pork, duck and local sausage. It is a substantial meal, but one that is appetising and sure to be a winner. It is also a great dish to cook for your friends, they will love it too! If you have a course to start with ...
From lovefrenchfood.com


CLASSIC FRENCH CHICKEN AND SAUSAGE CASSOULET RECIPE - FOOD ...
Chicken sausages are food made from ground chicken, which is stuffed into an edible, cylindrical casing of skin. Chicken and Sausage French Cassoulet Recipe. Pick over the beans to remove any debris, wash and drain them, and place in a large pot. Add 4 1/2 quarts water, cover and bring to a boil. Boil uncovered for exactly two minutes. Cover and let sit for exactly one hour. …
From foodnewsnews.com


CLASSIC FRENCH CHICKEN AND SAUSAGE CASSOULET
Classic French Chicken and Sausage Cassoulet; Classic French Chicken and Sausage Cassoulet . Food Recipe. Ingredients 1 pound dried white beans (soaked and rinsed) 1 teaspoon salt 1/4 teaspoon ground black pepper 2 large white onions (diced) 6 chicken sausages 1 1/2 pounds boneless chicken breast (cut into 1-inch pieces) 1 pound chicken legs 2 pounds …
From ebox.mu


CLASSIC CASSOULET RECIPE MADE EASY - PERFECTLY PROVENCE
Slow-cooked Cassoulet is a classic recipe from the Languedoc-Roussillon (now the administrative region of Occitanie, France).Some cooks shy away from making this cannellini bean and meat (pork, duck) casserole because it takes a bit of time. Save time and effort by sourcing the duck confit from your local butcher or in a tin, along with the pork belly and rind.
From perfectlyprovence.co


CLASSIC FRENCH CASSOULET - MADE ENTIRELY FROM SCRATCH ...
Classic French Cassoulet - Made ENTIRELY from scratch... Cassoulet is a complex meat and bean stew from the Southwest of France. Some believe Cassoulet to date back to the dark ages and others claim its actually ancient. Traditionally, it's made by loading a "cassoul" or clay casserole dish with many types of pork and duck, then topped with beans and cooked using a …
From reddit.com


FRENCH CASSOULET RECIPE: HOW TO MAKE HOMEMADE CASSOULET ...
The pride of southwest France, traditional cassoulet is the ideal cold-weather one-pot dish. French Cassoulet Recipe: How to Make Homemade Cassoulet - 2022 - MasterClass To submit requests for assistance, or provide feedback regarding accessibility, please contact [email protected] .
From masterclass.com


TRADITIONAL FRENCH CASSOULET - BELLE ANNéE
Bring to a boil for 15-20 minutes then drain the beans and lardons in a colander in the sink discarding the cooking water. Heat the oven to 120C / 250F. Return the dutch oven to the stove top over medium-low heat. Add the duck / goose fat and sweat the celery, onion, carrot and garlic for 5 minutes.
From belleannee.com


FRENCH FOOD: 50 POPULAR FRENCH DISHES - CHEF'S PENCIL
14. Cassoulet. One of the most traditional dishes from southwestern France, cassoulet is a French casserole made with white beans and various types of meat: different parts of pork, sausage, and even duck legs in some recipes. All the ingredients are slowly braised together for hours in a glazed terracotta pot. For how long? As long as it takes ...
From chefspencil.com


FRANCO-AMERICAN FOOD; A NEW CASSOULET – BLOG
Blog · Paris · Franco-American Food; A New Cassoulet May 18, 2020. Franco-American Food; A New Cassoulet By Tracy Whipple. takespace. The classic French Cassoulet recipe starts with soaked and cooked Flageolet beans. They hold their shape well even after many hours of cooking. You can use soaked white beans, just soak until rehydrated, and skip …
From exp1.com


20 FAMOUS & ICONIC FRENCH DISHES | FRENCH CUISINE | FRENCH ...
Let’s start with a classic French dessert. This upside-down pastry contains fruit (usually apples) that is caramelized before being baked. It is usually served with crème anglaise or ice cream. This is a dish you learn to make at school and the teacher tells you the story about Stephanie Tatin creating this by mistake back in 1898 – she was trying to make a traditional apple pie when …
From french-waterways.com


11 CLASSIC FRENCH DISHES YOU NEED TO KNOW
Many traditional French recipes began out of necessity as a way to make cheap foods taste great. Such is the case for this classic chicken dish, which is both hearty and amazing. Coq au vin means "rooster in wine" and it was devised as a way to cook the tough meat of an old bird. It is a country-style dish now made with chicken that is filled ...
From thespruceeats.com


THOMAS KELLER'S SLOW COOKER CASSOULET - CLASSIC FRENCH ...
Slice chorizo sausage on the diagonal into ½” slices; add chorizo to the slow cooker. Add cooked beans, pork and garlic. Cover slow cooker and cook on low for 9-10 hours, or until pork shreds easily with 2 forks. Remove and discard garlic. Add breadcrumbs and parsley; stir until well combined.
From spicedblog.com


TOULOUSE-STYLE CASSOULET RECIPE - PAULA WOLFERT | FOOD & WINE
There are many recipes for cassoulet, the classic French dish that gets its name from the pot its baked in. This version includes duck confit and garlic sausage.
From foodandwine.com


CASSOULET | FOOD & WINE
Cassoulet. Originating from the south of France, this slow cooked cassarole dish features beans and meats creating a hearty stew. Included are …
From foodandwine.com


CLASSIC FRENCH CASSOULET - JO COOKS
Storing Cassoulet. French cassoulet is a dish whose flavors develop better the longer it sits, to a point. If refrigerated in an airtight container it should last up to 4 days, with its flavor peaking around the third day.. To freeze, transfer the casserole to an air tight container and allow to fully cool before freezing to ensure it lasts up to 3 months.
From jocooks.com


TRADITIONAL FRENCH CASSOULET RECIPE - FOOD RECIPES
Add onions to pot and cook, stirring and scraping up browned bits from the bottom of the pot. Cook until onions are translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a …
From recipes.studio


CASSOULET - GOURMET FOOD MARKET INSPIRED BY CHEFS
Take out this classic French cuisine staple from your freezer and delight every palate in the house! This fancy gourmet meal will be ready under 15 minutes! Cassoulet is a hearty slow-simmered stew of sausage, duck confit, pork and white beans and one of the great hallmarks of French country cuisine. It is the perfect meal when the weather calls for a stick-to-your-ribs …
From cuisineryfoodmarket.com


CLASSIC FRENCH CASSOULET - SAGA
Cut the lamb and pork into 2.5 cm (1 inch) pieces. Heat the oil in a large pan, add the remaining onion and garlic and fry until golden. Stir in the chopped meat, season lightly with salt and freshly ground black pepper and fry until the meat is brown all over. Add the tomatoes, tomato puree, remaining bouquet garni, cloves and 300 ml (half ...
From saga.co.uk


HOW TO MAKE TRADITIONAL CASSOULET (AND WHY YOU SHOULD …
Well duck is an ingredient in traditional cassoulet not by choice, but by necessity. Back in the days before refrigeration, duck meat was preserved by heavily salting it, slow-cooking it, then packing it under a layer of its own fat. Now sure, it turns out that this produces a fantastically tasty end product, but it's by no means a requisite for cassoulet. I'd argue that the …
From seriouseats.com


CLASSIC FRENCH CASSOULET RECIPE - BACON IS MAGIC - THE ...
It's easy to see why this is a popular French recipe. Oct 19, 2020 - Classic pork belly cassoulet recipe is so easy to make and only requires one pot. It's easy to see why this is a popular French recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


SHORTCUT FRENCH CASSOULET RECIPE - CLASSIC FRENCH STEW
A traditional cassoulet would include white beans, duck or duck confit, pork, sausages, and/or mutton.However, it was a peasant’s stew, constructed based on availability of ingredients therefore varying readily. Typically, it is a long cooking dish often taking days to prepare. This recipe is a shortcut, staying true to the rustic intentions of the stew but timed for …
From boulderlocavore.com


TRADITIONAL FRENCH CASSOULET RECIPE - FOOD NEWS
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.
From foodnewsnews.com


COOKING THE CLASSICS: FRENCH CASSOULET - FINE DINING LOVERS
The natural home of cassoulet slow-cooked casserole, is in the Languedoc, in the southwest of France.The town of Castelnaudary claimed to have originated this week’s classic dish.I remember an early holiday with my parents, exploring the neighboring walled city of Carcassone and, of course, stopping for dinner: that was my earliest experience of eating the …
From finedininglovers.com


RECIPE FOR EASY CASSOULET | FOOD
Info for Easy Cassoulet. 2. Ingredients for Easy Cassoulet. 3. Directions: In a large Dutch oven or stock pot cook the onion, carrots and garlic in ½ cup water, stirring often until the water evaporates and the vegetables stick slightly to the pan. Repeat again with another ½ cup water, scraping up any bits that have stuck to the pan, and ...
From food.amerikanki.com


THESE CLASSIC FRENCH DISHES ARE THE DEFINITION OF COMFORT FOOD
Valerie's Comfy Cassoulet. Cassoulet is a slow-cooked French comfort-food classic that’s traditionally made with meat and white beans. This version — featuring beans, Bratwurst and bacon — is perfect for a hearty family dinner. Get the recipe. 8 / 17.
From foodnetwork.ca


CASSOULET - FRENCH CLASSIC PORK AND SAUSAGE STEW
Cassoulet - French Classic Pork and Sausage Stew Recipe; The taste of Cassoulet. Despite the unique combination of herbs and spices, the flavor is subtle and delicate, one could even say soothing. This is one of my favorite things to eat on those days when the temperature hovers around 20F. The key to a perfect cassoulet is the slow cooking process …
From ethnicspoon.com


FOOD LAB: TRADITIONAL FRENCH CASSOULET – OMNOMNOMICA
Food Lab: Traditional French cassoulet. Course: Main Dish: Cuisine: French: Prep Time: 1 hour: Cook Time: 5 hours: Passive Time: 8 hours (or overnight) Servings: Ingredients. 500 grams dried small white beans e.g. Great Northern or cannelini beans; 1 litre chicken or pork stock if using store-bought, add 3 sachets (21g) unflavoured gelatin; 2 tbsp …
From omnomnomi.ca


TRADITIONAL FRENCH CASSOULET - CHEFTALK
Traditional French Cassoulet. Thread in 'Food & Cooking' Thread starter Started by dinkle, Start date Mar 31, 2010; Mar 31, 2010 #1 dinkle. 1 10 Joined Mar 31, 2010. Hi all, Would anyone have the traditional recipe for Cassoulet as originated in South of France? Its such a hearty warming autumn/winter dish and I'd love to make some!! Many thanks! Dee =) …
From cheftalk.com


TRADITIONAL FRENCH FOOD - REGIONAL RECIPES FROM AROUND FRANCE
Traditional French Food Recipes Traditional french food recipes are famous for using seasonal and regional ingredients to create wholesome country french food we all enjoy eating. French Starters Traditional, regional recipes for french starters around France don't have to be complicated. They can range from a simple bagette with pate or soup ...
From traditionalfrenchfood.com


Related Search