GARBANZO CASSOULET
Posted for Zaar World Tour 2005. Cassoulet (bean stews with herbs) ingredients vary widely all over France. This is a mediterranean version. I made this with 1 cup Italian seasoned bread crumbs and 1 cup panko (Japanese bread crumbs) and was quite pleased with the outcome! I've changed instructions to accomodate canned chick peas instead of dried. Beans, sauce and topping are made separately but concurrently before being combined at the end. From Vegetarian Times Cooks Mediterranean.
Provided by Kumquat the Cats fr
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- BEANS.
- Put chick peas in large pot and add water to cover. Stick cloves in whole onion and add to pot along with carrots, garlic and parsley sprigs.
- Bring to boil, reduce heat, cover and simmer for 45 minutes or until carrots are tender.
- Drain and discard the onion with cloves and parsley sprigs. Set aside.
- SAUCE.
- In large skillet, heat the olive oil over medium-high heat. Add onion and garlic and cook, stirring, until onion becomes translucent, about 5 minutes.
- Stir in the fresh tomatoes. Add tomato sauce, 1 1/2 cups of reserved bean liquid, lemon juice, sugar, basil and thyme. Bring sauce to a boil, reduce heat and simmer, covered, for about 45 minutes. Add salt and pepper. Remove the pan from heat and set aside.
- TOPPING.
- In medium skillet, heat olive oil over high heat. Add 1 cup of the bread crumbs and fresh parsley and cook, stirring, until golden, about 1 minute.
- Remove pan from heat, transfer to a bowl and mix in remaining 1 cup of bread crumbs. Set aside.
- AT LAST.
- Preheat oven to 350 Fahrenheit. Combine beans and sauce in deep oven-proof casserole or baking dish.
- Sprinkle 1/3 of bread crumb mixture on top and bake for 15 minutes.
- Push bread crumb layer down into beans with back of spoon and sprinkle with 1/3 of bread crumb mixture and bake for 15 minutes.
- Repeat with last 1/3 of bread crumb mixture, and bake for 10 minutes.
- Finally, place cassoulet under broiler for 5 minutes or until lightly browned on top. Serve immediately.
Nutrition Facts : Calories 461.1, Fat 13, SaturatedFat 1.9, Sodium 1136, Carbohydrate 74.3, Fiber 11.2, Sugar 10.6, Protein 14.3
FRENCH CASSOULET
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.
CHICKPEA CASSOULET WITH TOMATOES AND CHARD
Make and share this Chickpea Cassoulet with Tomatoes and Chard recipe from Food.com.
Provided by Mirj2338
Categories One Dish Meal
Time 58m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Cook pasta al dente; drain.
- Saute onion, garlic, crushed red pepper, herbs, paprika, and saffron (if desired).
- Cook over medium high heat, stirring frequently until onions are soft about 8 minutes.
- Add chickpeas, 1/2 cup of their liquid and tomatoes.
- Season with pepper.
- Lower heat and simmer 15 minutes.
- If pan becomes dry, add a little water to keep it moist.
- Steam chard until bright green and tender.
- Remove, chop coarsely, season with pepper and if desired salt.
- Put pasta in casserole, add chick pea-tomato mixture, chard and cheese.
- Toss until well mixed.
- Cover with foil and bake until warmed through, about 20 minutes.
- Serve with additional grated cheese if desired.
Nutrition Facts : Calories 317.1, Fat 1.8, SaturatedFat 0.3, Sodium 219.5, Carbohydrate 63.3, Fiber 6.1, Sugar 4, Protein 11.8
SAUSAGE CASSOULET
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
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
More about "garbanzo cassoulet food"
CASSOULET RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
RECIPES > BEANS AND GRAINS > HOW TO MAKE GARBANZO CASSOULET
From gigarecipes.com
CHICKPEA CASSOULET WITH BASIL, PARSLEY AND THYME ...
From celebratewholefoods.wordpress.com
BREADCRUMBS | HIGH5KITCHEN CELEBRATES WHOLE FOODS
From celebratewholefoods.wordpress.com
PORK SAUSAGE AND CHICKPEA CASSOULET RECIPE | RECIPES FROM ...
From ocado.com
ASTRAY RECIPES: GARBANZO CASSOULET
From astray.com
GARBANZO CASSOULET RECIPE - WEBETUTORIAL
From webetutorial.com
MEAT-FREE MEATBALL AND CHICKPEA CASSOULET | HARVEST GOURMET
From harvestgourmet.com.au
GARBONZO'S PIZZA | SERVING THE TREASURE VALLEY
From garbonzospizza.com
PASTA WITH CHICKPEAS AND SWISS CHARD - LAST INGREDIENT
From lastingredient.com
CHICKPEA, PUMPKIN AND CAVOLO NERO “CASSOULET” - FOOD
From sbs.com.au
NUTRITION - CHICKPEA CASSOULET - ENDURANCE MAGAZINE ...
From pinterest.ca
NIGEL SLATER'S BEAN CASSEROLE RECIPES | FOOD | THE GUARDIAN
From amp.theguardian.com
GARBANZO CASSOULET - DAIRY FREE RECIPES
From fooddiez.com
VEGETARIAN CHICKPEA CASSOULET - COOKING VIDEOS | GROKKER
From grokker.com
SAUSAGE + CHICKPEA CASSOULET | CASSOULET, CHICKPEA, SAUSAGE
From pinterest.com
MEDITERRANEAN CHICKEN CASSOULET RECIPE - MESA DE VIDA
From mesadevida.com
'BAREFOOT CONTESSA': THE REAL REASON INA GARTEN ONLY EVER ...
From cheatsheet.com
ORZO PASTA SALAD - GIRL GONE GOURMET
From girlgonegourmet.com
CHORIZO CHICKPEA CASSOULET - SORTEDFOOD
From sortedfood.com
CASSOULET | FOOD & WINE
From foodandwine.com
BALSAMIC-GLAZED STEAKS WITH ORZO SALAD - COOK'S COUNTRY
From cookscountry.com
OUR SPECIAL CASSOULET RECIPE - BBC FOOD
From bbc.co.uk
ANSWER: WHAT LEGUME IS A STAPLE IN THE FRENCH COMFORT FOOD ...
From answerriddle.com
ROASTED CUMIN AND CHICKPEA CASSOULET | MCCORMICK …
From mccormick.com
CHICKEN CASSOULET SOUP - READER'S DIGEST CANADA
From readersdigest.ca
GARBANZO CASSOULET RECIPES
From tfrecipes.com
RECIPES > BEANS AND GRAINS > HOW TO MAKE GARBANZO CASSOULET
From mobirecipe.com
NUTRITION – CHICKPEA CASSOULET | ENDURANCE MAGAZINE
From endurancemag.com
EASY VEGAN CASSOULET - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHICKEN CASSOULET | OSTEOPOROSIS CANADA
From osteoporosis.ca
CHICKPEA CASSOULET – TIAN ZUHAUSE
From tian-zuhause.com
JANE PLAN - CHICKPEA & CUMIN CASSOULET CALORIES, CARBS ...
From myfitnesspal.com
190 CLAY COYOTE CASSOLE RECIPES IDEAS | RECIPES, CASSOULET ...
From pinterest.ca
GARBANZO CASSOULET RECIPE | RECIPELAND
From recipeland.com
CHICKEN AND CHICKPEA CASSOULET | A FORK AND A PENCIL
From aforkandapencil.com
GARBANZO CASSOULET - BIGOVEN.COM
From bigoven.com
4 DELICIOUS MEALS TO MAKE WITH A CAN OF BEANS | FOOD | CBC ...
From cbc.ca
SMOKED SAUSAGE CASSOULET RECIPE | MYRECIPES
From myrecipes.com
CHICKPEA AND ORZO CASSOULET - SARA MELLAS
From saramellas.com
VEGETARIAN RECIPES AROUND THE WORLD - GARBANZO CASSOULET
From ivu.org
GARBANZO CASSOULET RECIPE - YOUTUBE
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love