QUICK CASSOULET
A great combination of beans, smoked sausage and vegetables in an easy one skillet meal. We've been making this so long I can't even remember where I first got the recipe. It's a staple when we go camping. My teenage daughter and her friends love it. Serve with a green salad and French bread.
Provided by Beth Stone Strachan
Categories Main Dish Recipes Casserole Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
- Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
- Remove bay leaves and discard. Sprinkle parsley over the top, and serve.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 40.9 g, Cholesterol 38.6 mg, Fat 22.4 g, Fiber 13.1 g, Protein 23.9 g, SaturatedFat 7 g, Sodium 1781 mg, Sugar 5.8 g
TURKEY AND BEAN CASSOULET
Enjoy dinner tonight this French classic - beans, tomatoes and turkey cassoulet - slow cooked for a delicious meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 18h25m
Yield 6
Number Of Ingredients 12
Steps:
- Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.
- Drain beans; discard water. Place beans and all remaining ingredients except tomatoes and salt in 3 1/2 to 4-quart Crocker-Pot® Slow Cooker.
- Cover; cook on low setting for 8 to 10 hours.
- To serve, remove bay leaves. Stir in tomatoes and salt. Cover; cook on low setting an additional 10 minutes or until thoroughly heated.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 50 mg, Fiber 11 g, Protein 31 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 640 mg, Sugar 4 g
AD-LIB TURKEY CASSOULET
Provided by David Tanis
Categories dinner, project, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- The day before assembling the cassoulet, season turkey legs generously with salt and pepper, then wrap and refrigerate overnight. Pick over beans and give them a rinse. Soak beans in a large bowl of cold water overnight.
- The next day, drain beans and put them in a large pot. Pour in fresh water to cover beans by 3 inches. Add small onion stuck with cloves and bay leaf. Bring to a boil over high heat, then lower to a simmer. Cook gently for 60 to 90 minutes, until tender. Add 2 teaspoons salt and stir with a wooden spoon to distribute. Let beans cool in the cooking liquid. (Beans may be cooked up to 2 days ahead and kept refrigerated in their liquid.) Drain beans in a colander set over a bowl. Reserve and use bean broth if you wish.
- Meanwhile, bring turkey legs to room temperature and heat oven to 400 degrees. Put legs in a roasting pan and cook, uncovered, until nicely browned, about 30 minutes. Reduce heat to 375. Add 3 cups hot broth to pan, then cover tightly and bake for 1 hour, or until meat is very tender. Remove legs from pan and let cool, reserving pan juices. Take off skin and gristle and remove bones (save these for stock), then tear or cut turkey meat into rough wide strips. Set aside.
- Melt 2 tablespoons butter in a wide, heavy soup pot over medium-high heat. Add diced onion and season generously with salt and pepper. Let onions soften and color a bit, stirring, then add cayenne, 1 tablespoon thyme and 3 cloves minced garlic. Add carrots and stir to coat. Add reserved pan juices plus 2 cups hot broth, turn down heat, and simmer until carrots are cooked but still firm, about 10 minutes. Add beans and gently mix with onion and carrot. Add turkey and bacon. Let simmer for 10 minutes more, adding broth as needed to keep beans a bit soupy, but not drowning. Taste broth and beans and adjust seasoning.
- Transfer bean mixture to a low, wide 3-quart baking dish. Arrange garlic sausage evenly over surface, then push down to bury each slice. Put bread crumbs in a small bowl and add olive oil and the 2 tablespoons melted butter. Add remaining thyme and garlic, and the parsley. Season with salt and pepper, and mix well with hands.
- Sprinkle crumb mixture over beans in an even layer. Push down on crumbs so they absorb some of the liquid. Carefully add more broth around edges of pan to make sure beans are well moistened. Cover tightly with foil and bake for 1 hour at 350 degrees. Remove foil and bake uncovered until bread crumbs are crisped and brown, about 30 minutes. Let dish rest for 15 minutes, then serve, making sure everyone gets some crust. (May be prepared 1 or 2 days ahead and refrigerated. To reheat, bring to room temperature, moisten with hot broth and bake as directed above.)
Nutrition Facts : @context http, Calories 785, UnsaturatedFat 21 grams, Carbohydrate 62 grams, Fat 36 grams, Fiber 12 grams, Protein 53 grams, SaturatedFat 12 grams, Sodium 1391 milligrams, Sugar 6 grams, TransFat 0 grams
SAUSAGE AND WHITE BEAN "CASSOULET"
An easy Sausage and White Bean Cassoulet that can be prepared in 45 minutes or less.
Categories Bean Onion Tomato Sauté Quick & Easy Casserole/Gratin Sausage Winter Parsley Gourmet
Yield Serves 2
Number Of Ingredients 14
Steps:
- In a medium skillet cook sausages in oil over moderate heat, turning them, until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.
- In fat remaining in skillet cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausage into 1/4-inch-thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered.
- Make topping:
- In a small skillet heat oil over moderately high heat until hot but not smoking and sauté bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and sauté, stirring, 1 minute.
- Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.
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.
CHICKEN CASSOULET
A classic cassoulet takes two days to make and is larded with fat. This version keeps it simple with one skillet and a light touch. Serve with some crusty whole-grain rolls.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Place 1/4 cup beans in a small bowl and mash roughly with the back
- of a fork or a potato masher. Add the remaining beans to the bowl.
- Heat oil in a large skillet over medium heat. Add chicken in a single layer. Cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Add onion and garlic to the pan. Cook, stirring, until fragrant, about 1 minute. Add 1 tablespoon water. Cover and cook, stirring occasionally, until the onion is softened and browned, about 4 minutes. Add rosemary, thyme and pepper. Cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high. Cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 30 seconds to 1 minute. Add broth, the remaining 14 cup water, kielbasa, the beans and chicken; bring to a boil. Reduce heat to a simmer, cover and cook until the chicken is cooked through, 3 to 5 minutes. Serve topped with Toasted Breadcrumbs.
Nutrition Facts : Calories 441 calories, Carbohydrate 44 g, Cholesterol 81.9 mg, Fat 15.1 g, Fiber 10.8 g, Protein 35.1 g, SaturatedFat 3.4 g, Sodium 1049 mg, Sugar 6.2 g
TRADITIONAL FRENCH CASSOULET RECIPE
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
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
HAM AND BEAN CASSOULET WITH CORNMEAL DUMPLINGS
Provided by Erin Browne
Time 2h40m
Number Of Ingredients 20
Steps:
- The night before, place dry beans into a pot, cover with enough water to reach 3-4 inches above beans, and allow to soak overnight.
- When ready to begin the cassoulet, drain the beans, rinse, and pick out any odd-looking bits.
- In a large dutch oven or stew pot, heat the olive oil and saute the onions until translucent and fragrant. Add the ham and garlic and continue to cook an additional 2-3 minutes.
- Pour both boxes of chicken broth into the pot followed by the beans, carrots, and rosemary. Season with salt and pepper. Bring to a boil and then reduce to a simmer and cover, stirring occasionally, 2 - 2.5 hours until beans are very soft.
- When the cassoulet is almost done, prepare the dumplings. Mix together the first 6 ingredients and then using a pair of forks or a pastry blender, cut the cold butter into the mixture until it is coarse and crumbly. Add the buttermilk and mix until just combined.
- Drop the cornmeal mixture by heaping tablespoons into the cassoulet. Cover and simmer 15-20 minutes until dumplings are dry to the touch.
TURKEY SAUSAGE CASSOULET
Come home to a French-inspired turkey-bean classic dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 4
Number Of Ingredients 7
Steps:
- Mix all ingredients including reserved bean liquid in 2- to 3 1/2-quart slow cooker.
- Cover and cook on low heat setting 6 to 8 hours or until vegetables are tender.
Nutrition Facts : Calories 340, Carbohydrate 57 g, Cholesterol 30 mg, Fiber 14 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg
TURKEY AND BEAN CASSEROLE
This is quick, cheap and healthy. Our children enjoy it too. Good served with green veg and rice.
Provided by carolynjill
Time 1h20m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat the oil in a large pan, add the turkey and onion, then fry until lightly browned.
- Add the veg, then fry for a few mins more. Stir in the bay leaves and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
- Stir the beans into the pan, then simmer for 5 mins.
- Serve with your choice of green veg and rice.
TURKEY CASSOULET
I have had this recipe for years. It is one of our favorites - healthy and so easy, as well as delicious!
Provided by Julie F
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine turkey, bacon, celery, onion and garlic in a 13 x 9 baking dish. Bake in 500 degree oven for 15 minutes. Reduce oven temperature to 450. Stir in beans, tomatoes, salt, pepper and bay leaf. Cover with foil. Bake 25 minutes or until hot and bubbly. Remove and discard bay leaf.
Nutrition Facts : Calories 437.7, Fat 18.6, SaturatedFat 4.2, Cholesterol 137.1, Sodium 1719.5, Carbohydrate 42.2, Fiber 13.2, Sugar 9.3, Protein 26
SLOW COOKER CASSOULET
This is definitely a cheater version of cassoulet, but a nice change of pace for a weeknight crock pot meal! Serve with French bread to sop up the lovely juices. You can substitute chicken broth for white wine.
Provided by cooks4forty
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 5h20m
Yield 6
Number Of Ingredients 9
Steps:
- Place the chicken into the bottom of a slow cooker. Stir together the onion, garlic, parsley, salt, pepper, cannellini beans, and turkey kielbasa in a large bowl. Pour the mixture over the chicken in the slow cooker, and pour the wine over all the ingredients. Cover, set the cooker to Low, and cook until the chicken is very tender and the cassoulet is thickened, 5 to 6 hours.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 24.9 g, Cholesterol 134.5 mg, Fat 9.1 g, Fiber 5.8 g, Protein 51.4 g, SaturatedFat 2.5 g, Sodium 1252.8 mg, Sugar 2.3 g
HAM AND BEAN CLASSIC FRENCH CASSOULET
Slow cooking brings out all the wonderful flavors together in this streamlined version of the classic French bean stew. Add some crusty breads, a glass of beer or wine, and you're set.
Provided by Swtpea35
Categories Main Dish
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Rinse and sort beans. In 6-quart slow cooker, combine beans and remaining ingredients; stir to combine. Cook until beans are very tender, about 7 to 8 hours on high heat setting. Remove and discard bay leaf. Ladle into serving bowls. NOTE: the Italian seasoning and the fennel are a substitute for herbs de Provence. If you have herbs de Provence, use 1.5 tsp of that and eliminate the Italian seasoning and fennel.
Nutrition Facts : Calories 23 calories, Fat 0.153880505059 g, Carbohydrate 4.36223793861153 g, Cholesterol 0 mg, Fiber 1.05756699199735 g, Protein 0.559503207167047 g, SaturatedFat 0.0325492306432984 g, ServingSize 1 1 Serving (81g), Sodium 31.4639368705694 mg, Sugar 3.30467094661418 g, TransFat 0.0363225681841967 g
HAM & BEAN CASSOULET
Great to warm the cockles of your hearty... & healthy too!
Provided by harley121202
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Saute the onions until soft and translucent. Remove the rind from the block of smoked bacon and cut into 1cm cubes. I cant tell you how much to use, as all smoked bacon has different strengths so use your judgement. You dont want the bacon to overpower the beans or flavour of the soup. Fryoff the bacon so that it is lightly coloured. Drain the beans, reserving the juice. In a stock pot, combine the ingredients and cover with the hot chicken stock. You could make your own or use a good shop bought one. Failing that, a good reserve is Knorr stock cubes or Knorr liquid stock made up with hot water. You need less salt if using these though. If you want it as a soup, add more stock. As casulet or stew needs less. Simmer for 20 mins or so on the hob. Taste for seasoning as you go along. Serve with a nice rustic, crusty loaf. Keeps well in the fridge and tastes better the next day.
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
TURKEY AND BUTTER BEAN CASSOULET
Steps:
- Preheat the oven to 325 degrees F.
- Sprinkle the turkey drumsticks with the pepper, salt and paprika and rub in the spices. Heat the oil in a large nonstick skillet over medium-high heat. Sear each drumstick on all sides until golden and crisp, a few minutes per drumstick.
- Combine the stock, tomatoes, parsley, maple syrup, garlic, onions, bay leaf, thyme and butter beans in a roasting pan. Add the drumsticks, cover and roast for 2 hours.
- Ladle the butter beans and sauce onto the serving plates and top with a drumstick.
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.
CASSOULET SOUP
Categories Soup/Stew Bean turkey Quick & Easy Sausage Goose Winter Tailgating Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 8
Steps:
- Sauté onion and kielbasa in heavy large saucepan over medium heat until onion is soft and sausage is light brown, about 8 minutes. Add thyme and stir 1 minute. Add wine and boil until slightly reduced, about 2 minutes. Mix in broth, 1 cup beans and goose or turkey. Mash remaining beans to coarse puree; add to soup. Partially cover pan and simmer soup until flavors blend, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Sprinkle parsley over and serve.
More about "turkey and bean cassoulet food"
TURKEY + WHITE BEAN CASSOULET - HEALTHY DELICIOUS
From healthy-delicious.com
5/5 (1)Total Time 1 hr 35 minsCategory Gluten-FreeCalories 424 per serving
- Add the sausage and cook until deeply browned on each side, about 8 minutes. . Remove the sausage, leaving the drippings in the pan.
- Add the garlic and onion and cook in the sausage drippings until they begin to soften — about 5 minutes. Add the pancetta and carrot and cook for an additional 5 minutes, until the pancetta begins to crisp up and the carrot begins to soften.
SMOKED TURKEY AND WHITE BEAN CASSOULET RECIPE
From goodhousekeeping.com
Servings 6Total Time 1 hr 40 minsEstimated Reading Time 2 minsCalories 510 per serving
TURKEY BEAN SOUP RECIPE - SOUTHERN CASSOULET | HANK SHAW
From honest-food.net
5/5 (7)Total Time 2 hrs 40 minsCategory SoupCalories 463 per serving
- In a large soup pot like a Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon. Eat a slice, then chop the rest and set aside. Preheat the oven to 325F.
- Brown the turkey thighs in the hot bacon grease, turning as needed. Remove and set aside. Add the carrots, onions and celery and cook until soft, about 6 to 8 minutes. Add the garlic and cook another minute or two.
- Return the turkey thighs to the pot, add the stock along with another quart of water. Add the beans, thyme and bay leaves and salt to taste. Cover the pot and set in the oven for 2 hours -- 90 minutes if you are using store-bought turkey.
- Check the turkey to see if it's tender. When it is, fish the thighs out and debone, then chop and shred a bit. Remember you will eat all this with a spoon, so that should guide you in terms of size. Return the turkey meat to the pot.
TURKEY AND BUTTER BEAN CASSOULET : RECIPES : COOKING ...
From cookingchanneltv.com
Category Main-DishTotal Time 2 hrs 20 mins
TWO-BEAN CASSOULET | BETTER HOMES & GARDENS
From bhg.com
Total Time 1 hr 15 minsCalories 332 per serving
EASY CASSOULET (FRENCH STEW) FOR THE INSTANT POT - NICKEL ...
From nickelplatekitchen.com
Estimated Reading Time 7 minsTotal Time 1 hr 10 mins
SLOW COOKER TURKEY CASSOULET RECIPE - EAT THIS NOT THAT
From eatthis.com
Category DinnerCalories 324 per servingEstimated Reading Time 2 mins
CASSOULET WITH SAUSAGE AND WHITE BEANS - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
Estimated Reading Time 50 secs
CASSOULET IS THE MOST EPIC DISH YOU WILL EVER MAKE | BON ...
From bonappetit.com
Estimated Reading Time 5 mins
CASSOULET-STYLE SAUSAGE 'N' BEANS RECIPE
From seriouseats.com
4.8/5 (5)Category Mains, SausageCuisine FrenchTotal Time 40 mins
CASSOULET OF WHITE BEANS, SAUSAGE, AND DUCK - EPICURUS.COM
From epicurus.com
Cuisine FrenchCategory Main CourseServings 12Total Time 13 hrs 15 mins
QUICK TURKEY CASSOULET - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
Estimated Reading Time 1 min
LAZY CHICKEN-AND-SAUSAGE CASSOULET RECIPE - FOOD & WINE
From foodandwine.com
4/5 (2)Category CasserolesServings 4-6Total Time 1 hr
- Preheat oven to 375°F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a large skillet over medium-high. Add chicken thighs, smooth side down. Cook, undisturbed, adjusting heat as necessary so thighs cook evenly without scorching, until edges turn opaque and bottoms are nicely browned, about 6 minutes. Flip and cook until internal temperature reaches 165°F, 4 to 5 minutes. Set aside on a plate. Do not wipe skillet clean.
- Return skillet and any drippings to medium heat. Add 1 tablespoon oil, onion, and sausage. Cook, stirring often, until onion is tender and light golden, about 6 minutes. Add garlic, thyme, allspice, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring often, until heated through and fragrant, about 2 minutes. Add wine and tomato paste, and stir to combine. Bring to a simmer; cook, stirring often, 1 to 2 minutes. Add beans, stock, and 2 tablespoons oil; bring to a simmer.
- Shred chicken into bite-size pieces; add to onion mixture along with any drippings that have accumulated on the plate. Transfer to an 8- x 11-inch baking dish. Spread into an even layer. Toss breadcrumbs with remaining 3 tablespoons oil in a large bowl. Scatter breadcrumbs over bean mixture.
- Bake in preheated oven until heated through, top is browned, and sides are bubbly, about 20 minutes. (If baking from refrigerated, bake an additional 5 to 10 additional minutes.)
CHORIZO AND BEAN CASSOULET - HEALTHY FOOD GUIDE
From healthyfood.com
4.3/5 Total Time 25 minsCategory MainsCalories 242 per serving
- 1 If using fresh sausages or fresh chorizo, sauté thoroughly in a heavy-based pan till cooked, then slice longways and cut into smaller pieces.
- 2 Add the onion to the pan and sauté in the pan juices, with a little oil if necessary. Stir in the garlic. When the garlic is softened add tomatoes, tomato paste, paprika, herbs and haricot beans and simmer. If the chorizo is dried, slice it as described above and add it with the beans, simmer until softened.
- 3 Five minutes before serving, stir in the silver beet and green beans. If the mixture becomes a little dry then add a splash of stock or water.
SLOW-COOKED PORK AND WHITE BEAN CASSOULET - FAMILYSTYLE FOOD
From familystylefood.com
4.7/5 (15)Total Time 3 hrs 45 minsCategory MeatCalories 421 per serving
- Put the pork on a rimmed baking sheet and put in the oven. Roast for 20 minutes to sear and render some of the fat. Remove from the oven and reduce temperature to 325 (160C) degrees.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and leeks and cook until softened and lightly golden.
CHICKEN, PORK AND BEAN CASSOULET - HEALTHY FOOD GUIDE
From healthyfood.com
4.8/5 Total Time 45 minsCategory Casseroles, StewsCalories 467 per serving
- 1 Heat half the olive oil in a large flameproof casserole dish (which has a lid) over medium heat on the stovetop. Add sausages; cook for 5—7 minutes or until golden. Add chicken; cook for 5 minutes or until lightly coloured. Transfer meats to a plate and set aside.
- 2 Preheat oven to 180°C. Reduce heat to low. Add remaining olive oil to dish. Add onion, carrot and celery; cook, stirring occasionally, for 20 minutes, or until vegetables start to caramelise.
- 3 Return reserved meats to dish with garlic, stock, tomatoes and thyme. Cover dish, transfer stew to oven and cook for 20 minutes.
MUSHROOM AND WHITE BEAN CASSOULET WITH MUSTARD POLENTA ...
From rebelrecipes.com
Estimated Reading Time 1 min
TURKEY CASSOULET - THE WASHINGTON POST
From washingtonpost.com
4/5 (1)Servings 4Is Accessible For Free TrueCalories 360 per serving
TURKEY SAUSAGE AND WHITE BEAN CASSOULET | GOING LO-CO
From golowcholesterol.com
Reviews 2Estimated Reading Time 3 mins
THREE BEAN CASSOULET - BIGOVEN
From bigoven.com
5/5 (1)Category Main DishCuisine FrenchTotal Time 3 hrs 30 mins
CASSOULET | FOOD & WINE
From foodandwine.com
Estimated Reading Time 6 mins
“SCALLOP” AND NAVY BEAN CASSOULET - CHATELAINE
From chatelaine.com
Servings 4Total Time 1 hr 10 minsCategory RecipesCalories 280 per serving
CASSOULET RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
Cuisine FrenchCategory Main-DishServings 6-8Total Time 3 hrs 30 mins
FOOD WISHES VIDEO RECIPES: CASSOULET – THE WORLD’S MOST ...
From foodwishes.blogspot.com
10 BEST FRENCH WHITE BEANS CASSOULET RECIPES | YUMMLY
FOOD WISHES VIDEO RECIPES: A QUICK AND EASY CASSOULET ...
From foodwishes.blogspot.com
CASSOULET - TRADITIONAL FRENCH FOOD
From traditionalfrenchfood.com
PORK AND BEAN STEW (CASSOULET) - FOOD NETWORK
From foodnetwork.co.uk
10 BEST FRENCH WHITE BEANS CASSOULET RECIPES | YUMMLY
From yummly.com
SLOW COOKER CASSOULET - CANADIAN LIVING
From canadianliving.com
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