SKILLET CASSOULET
This dish is chock-full of flavor, and the little spice from the kielbasa makes a nice hearty combo for a flavorful meal-in-one. -Barbara Brittain, Santee, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add kielbasa, ham, carrots, celery and onion; cook and stir until sausage is browned and vegetables are tender. Add garlic; cook 1 minute longer. , Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through.
Nutrition Facts : Calories 282 calories, Fat 8g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 901mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 10g fiber), Protein 22g protein.
WHOLE-GRAIN BEAN AND TURKEY CASSOULET
This casserole is super flavorful, thanks to the turkey kielbasa, and packed with fiber, at 15 grams per serving (more than half the suggested daily intake!). Leftovers can be frozen for up to 1 month.
Provided by Food Network Kitchen
Time 1h40m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F. Spray a 3-quart casserole dish with cooking spray; set aside.
- 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.
- Mix the breadcrumbs and melted butter together in a small bowl until the breadcrumbs are coated with the butter; set aside.
- 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.
- 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.
VEGETARIAN CASSOULET (CASSOULET DE LEGUMES)
Though cassoulet is not usually a vegetarian dish, this variation on the classic is very good. For the white beans one can use flageolet, or cannellini or great northern beans. You can also cook the beans a day ahead of when you plan to make the cassoulet. The formation of the crust twice, with the first one mixed into the cassoulet, is well worth the extra 20 minutes it takes. As Julia Child would state, cassoulet is not a fast dish but a delicious one. This recipe was adapted from: "The Vegetarian Bistro", by Marlena Spieler.
Provided by lynnski LA
Categories One Dish Meal
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook beans according to package directions; can be cooked in a pressure cooker or crockpot. Cook until tender but don't overcook.
- Preheat oven to 325 degrees F.
- Reserve 5 of the garlic cloves.
- In a large heavy saute pan, over medium-high heat, saute the pepper, carrots, potato and remaining garlic cloves, in 2 tablespoons of olive oil until lightly browned, about 5 to 8 minutes.
- In an earthenware (or corningware) casserole, layer the cooked drained beans, sauteed vegetables, diced tomatoes, herbes de Provence, thyme, red wine, and stock, sprinkling each layer with salt and pepper.
- Cover casserole with a tight fitting lid and bake for about one hour.
- Add more liquid if needed to keep the beans from burning.
- Mince the reserved garlic cloves.
- Combine minced garlic with the bread crumbs, minced parsley and 1 tablespoon olive oil.
- Increase oven heat to 400 degrees F.
- Remove casserole from the oven, remove lid and spread half of the crumb mixture over the top.
- Return uncovered casserole to the oven and bake about 15 minutes, or until a golden crust has formed.
- Break the crust and stir it into the cassoulet.
- Repeat by spreading the remaining half of the crumb mixture over the top of the cassoulet.
- Return uncovered dish to the oven and bake until the second and final crust has formed.
- Then serve.
Nutrition Facts : Calories 710.9, Fat 12.9, SaturatedFat 2, Sodium 518.2, Carbohydrate 106.6, Fiber 20.9, Sugar 11.8, Protein 30.5
PORK AND KIELBASA CASSOULET
This is a hearty and delicious cassoulet, with tons of flavor that tastes even better the following day! Serve this with crusty bread or rolls to soak up the juice. If you are not in a rush, then you can use 1 pound dry white beans for this in place of canned, see note on bottom, you can even prepare the dryed beans a day ahead to save time.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large ovenproof pot or Dutch oven cook the chopped bacon until crisp; transfer the bacon to a large bowl and discard all but 3 tablespoons fat from the pot.
- Add in the pork shoulder cubes and kielbasa slices and brown (about 10-12 minutes, you might have to this in batches) transfer to a bowl with the bacon.
- Add in onions, garlic, celery, carrots, dryed thyme and dryed chili flakes; saute until tender (about 4 minutes).
- Add in the tomato paste and cook stirring for 1 minute.
- Add in chicken broth and tomatoes with juice; bring to a boil.
- Add in the meats from the pork, kielbasa and bacon; stir to combine (if you are using the dryed beans then add them in at this point with the meats).
- Cover pot and transfer to 325 degree oven for 1 hour.
- After 1 hour of cooking stir in the wine and canned beans, season with salt and pepper.
- In a bowl, mix together the fresh breadcrumbs, Parmesan and 1 tablespoon olive oil, then sprinkle over cassoulet.
- Return to the oven UNCOVERED and cook until the pork is tender and the dryed beans are tender (if using them) and the topping is golden and crisp (about 40-45 minutes).
- *NOTE* to prepare this recipe using dryed beans, place the beans in a large saucepan.
- Add enough cold water to cover by 3 inches.
- Bring to a boil; remove from heat, cover and soak for 1 hour.
- Drain and rinse under cold water.
- Return the beans to the pot, add in enough cold water to cover the beans by 3 inches; bring to a boil; cover and simmer over medium-low heat until beans are almost tender (about 30 minutes) drain, then add them into the cassoulet as directed.
Nutrition Facts : Calories 977.1, Fat 64.1, SaturatedFat 22, Cholesterol 208.7, Sodium 1115, Carbohydrate 35.8, Fiber 7.2, Sugar 6.1, Protein 59.6
QUICK CASSOULET
Vive la France! Real bistro cooking - quick and tasty. This one comes from the CANADIAN BEAN COUNCIL via Vicki Gabereau's CBC radio program. (On occasion, I have been known to double both the wine and the beans ... heck, I ALWAYS do it!)
Provided by Gerry sans Sanddunes
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large, lidded stovetop casserole, heat the oil over medium-high heat.
- Brown the chicken, and remove.
- Brown the sausage.
- Add the chicken, carrots, onion and garlic and saute for 2 additional minutes.
- Drain off the fat.
- Stir in the wine, bay leaf, thyme and pepper.
- Cover and simmer over low heat for 15-20 minutes, or until the chicken is no longer pink.
- Stir in the beans and heat through.
- Sprinkle parsley on top.
- NOTE: Instead of dry red wine, you can substitute 1/2 cup of chicken broth and 1 tbsp of red wine vinegar.
Nutrition Facts : Calories 506.9, Fat 23, SaturatedFat 6.9, Cholesterol 114.8, Sodium 1284, Carbohydrate 28.5, Fiber 5.7, Sugar 9.2, Protein 41.8
CUPBOARD TURKEY KIELBASA CASSOULET
Make and share this Cupboard Turkey Kielbasa Cassoulet recipe from Food.com.
Provided by janem123
Categories Low Cholesterol
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Drain and rinse black beans, navy beans, and kidney beans.
- Mix all ingredients in an ungreased 3-quart casserole dish.
- Cover and bake for 1 hour or until hot and carrots are tender.
- remove bay leaf before serving.
Nutrition Facts : Calories 395.7, Fat 10.9, SaturatedFat 3.7, Cholesterol 39.2, Sodium 1110.7, Carbohydrate 52.2, Fiber 15.7, Sugar 8.1, Protein 21.8
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