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.
BAKED BEAN CASSOULET
Make and share this Baked Bean Cassoulet recipe from Food.com.
Provided by 4-H Mom
Categories Chicken
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- In a large kettle, combine beans and water. Bring to boil for 2 minutes, remove from heat and cover. Let stand for 1 hour. Do not drain.
- Add celery, carrots, bouillion cubes and salt. Bring to a boil and cover. Reduce heat and simmer 1 hour.
- meanwhile , roll sausage pieces into small balls, saute in a large skillet until browned. Remove sausage. Season chicken pieces with salt and pepper, brown in drippings. Remove chicken.
- Saute onion, add tomato juice and Worcestershire sauce. Drain beans, reserving liquid. Combine all ingredients, except chicken and bean liquid, in a greased 6 quart Dutch oven .
- Top with chicken pieces. Pour 1 1/2 cups reserved bean liquid over casserole, sprinkle with paprika.
- Cover and bake at 325 degrees for 1 hour.
Nutrition Facts : Calories 539.5, Fat 25.5, SaturatedFat 7.8, Cholesterol 99.3, Sodium 1185.3, Carbohydrate 41, Fiber 14.9, Sugar 5.9, Protein 36.9
CHEF JOHN'S CASSOULET
Cassoulet takes a lot of time and ingredients (some hard to find) and uses lots of pots and pans. So why make it? That's easy. Cassoulet is one of the most delicious dishes you'll ever have. Plus, it's great for honing your observational skills, since no two cassoulet are the same, and the times I give are only a guide.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 12h12m
Yield 8
Number Of Ingredients 24
Steps:
- Rinse soaked beans and drain.
- Pour broth into a large pot. Add chopped pancetta, bones from duck confit, and the drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic into a small square of cheesecloth to create the bouquet garni; add to the pot. Stir. Bring to a simmer over high heat; skim foamy scum that forms, if desired. Reduce heat to low until beans are almost tender, 30 to 45 minutes.
- Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; brown the pork pieces, 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook in the same oil, turning until nicely browned on all sides, 3 to 4 minutes. Cut sausages in half and transfer to bowl with pork pieces.
- Remove fat and skin from duck confit and add them to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup broth.
- Preheat oven to 350 degrees F (175 degrees C).
- Place onions, carrots, and celery in the same skillet used to brown the meats; add pinch of salt. Cook and stir over medium heat until onions are translucent and mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.
- Drain beans over a large bowl to retain all the cooking liquid. Remove bones and bouquet garni.
- Place drained beans in large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup broth. Add pork pieces and distribute evenly among the beans. Top with the shredded duck confit. Nestle the sausage halves into the bean mixture.
- Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into the liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.
- Bake in preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from oven and create a small "well" in the center of the cassoulet crust. Ladle about 1/2 cup of the cooking liquid (or as needed) into the well to rehydrate mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is fairly evenly distributed but try not to disturb the crusty surface.
- Continue baking until cassoulet surface is crispy and caramelized, the meat is fork tender, and the beans are creamy and tender, about 30 to 45 more minutes.
- Serve in large bowls with a spoonful or 2 of hot cooking liquid. Top with chopped fresh parsley.
Nutrition Facts : Calories 712.1 calories, Carbohydrate 64 g, Cholesterol 107.1 mg, Fat 28.7 g, Fiber 2.6 g, Protein 44.8 g, SaturatedFat 10.3 g, Sodium 2342.6 mg, Sugar 6.2 g
HOW TO MAKE CASSOULET
This is the world's greatest baked bean recipe, and a classic French dish; it's almost the national dish. It's perfect for a cold winter night.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 11h
Yield 8
Number Of Ingredients 26
Steps:
- Soak Great Northern beans in water in a large bowl overnight. Drain beans and place into a large soup pot. Push whole clove into the 1/2 onion and add to beans; stir in garlic, bay leaf, thyme, rosemary, and 10 cups water. Bring beans to a simmer and cook over medium-low heat until beans have started to soften, about 1 hour. Drain beans and reserve the cooking liquid, removing and discarding onion with clove and bay leaf. Transfer beans to a large mixing bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Cook bacon in a large, heavy Dutch oven over medium heat until lightly browned and still limp, about 5 minutes. Stir celery, carrots, and 1/2 diced onion into bacon; season with salt. Cook and stir vegetables in the hot bacon fat until tender, about 10 minutes.
- Heat 1 teaspoon olive oil in a large, heavy skillet over medium heat; brown sausage link halves and duck confit in the hot oil until browned, about 5 minutes per side.
- Season vegetable-bacon mixture with 1 1/2 teaspoon salt, cracked black pepper, and herbes de Provence; pour in diced tomatoes. Cook and stir mixture over medium heat until juice from tomatoes has nearly evaporated and any browned bits of food on the bottom of pot have dissolved, about 5 minutes. Stir mixture into beans.
- Spread half the bean mixture into the heavy Dutch oven and place duck-sausage mixture over the beans; spread remaining beans over meat layer. Pour just enough of the reserved bean liquid into pot to reach barely to the top of the beans, reserving remaining liquid. Bring bean cassoulet to a simmer on stovetop and cover Dutch oven with lid.
- Bake bean cassoulet in the preheated oven for 30 minutes.
- Melt butter in a large skillet over medium heat; add 4 crushed garlic cloves, panko crumbs, and parsley to the melted butter. Season with salt and black pepper, and drizzle 1 tablespoon olive oil over crumbs. Stir to thoroughly combine.
- Uncover cassoulet and check liquid level; mixture should still have several inches of liquid. If beans seem dry, add more of the reserved bean liquid. Spread half the crumb mixture evenly over the beans and return to oven. Cook, uncovered, for 20 minutes. There should be about 2 or 3 inches of liquid at the bottom of the pot; if mixture seems dry, add more reserved bean mixture. Sprinkle remaining half the bread crumb mixture over cassoulet.
- Turn oven heat to 375 degrees F (190 degrees C) and bake cassoulet, uncovered, until crumb topping is crisp, edges are bubbling, and the bubbles are slow and sticky, 20 to 25 more minutes. Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces.
Nutrition Facts : Calories 524.3 calories, Carbohydrate 54 g, Cholesterol 81 mg, Fat 23.7 g, Fiber 11.1 g, Protein 30.9 g, SaturatedFat 8.7 g, Sodium 1208.1 mg, Sugar 3.3 g
WHITE BEAN CASSOULET
Make and share this White Bean Cassoulet recipe from Food.com.
Provided by Diane C 2
Categories Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges.
- Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour.
- Stir in sausage and allow to cook for 10 more minutes.
- Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
- Sauteed Italian Sausage:.
- Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
- Spinach Pesto:.
- Combine all ingredients in a food processor and puree until smooth.
- Garlic Parmesan Crostini:.
- Preheat the oven to 400 degrees F.
- Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.
Nutrition Facts : Calories 1945.8, Fat 121.8, SaturatedFat 20.3, Cholesterol 27.9, Sodium 2218.6, Carbohydrate 168, Fiber 20.3, Sugar 13, Protein 55.2
CHICKEN AND BEAN CASSOULET
Such an excellent dish - Youu can freeze it - After cooling in the refrigerator, place a piece of parchment paper directly on the stew to help prevent freezer burn and then cover with heavy-duty foil and this dish can be frozen up to 3 months. to reheat it, preheat oven to 325F. If frozen, place covered foil pan on a baking sheet and bake for 1 1/2 hours. Then uncover, remove the parchment, stir and bake for another 15 minutes. If thawed overnight in the refrigerator, bake covered for 30 minutes and uncovered (parchment removed) for 15 minutes longer. Sprinkle with parsley before serving.
Provided by Chef mariajane
Categories Chicken Thigh & Leg
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- heat oil in an ovenproof pot over medium-high heat. Season chicken wih salt and pepper.
- Working in batches, brown chicken on all sides, and remove to a plate.
- Add the bacon, onion, carrots, garlic and herb paste to the pan. Sauté for 10 minutes or until softened.
- Add the chicken, beans, tomatoes, broth and half the parsley. Bring to a boil and simmer for about 15 minutes. Divide evenly between two 12-cup foil pans.
- If serving right away, cover with foil and bake for 30 minutes. Uncover, bake 15 minutes longer. Sprinkle with remaining parsley and serve.
Nutrition Facts : Calories 377.2, Fat 14.9, SaturatedFat 3.7, Cholesterol 122.2, Sodium 917.7, Carbohydrate 25.4, Fiber 6.2, Sugar 8.4, Protein 35.6
WHITE BEAN CASSOULET FOR THE SLOW COOKER
This dish has a lovely scent of thyme and a robust stew like consistency. Uses a 5 qt slower cooker. It comes from an old issue of Cooking Light Magazine
Provided by Debi9400
Categories Pork
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in a large nonstick skillet over medium heat. Add chopped onion, carrot slices, parsnip slices and garlic. Cover and cook 5 minutes; stirring occasionally.
- Place cooked mixture into the slow cooker. Add beans and next 6 ingredients (through Bay leaf). Cover and cook on LOW 8 hours or until vegetables are tender. Remove Bay leaf.
- Sauté sausage until browned. Drain off fat.
- Combine breadcrumbs, parmesan cheese and melted butter in a small bowl; toss with a fork until moist. Stir breadcrumb mixture and cooked sausage into bean mixture; sprinkle with parsley.
Nutrition Facts : Calories 594.3, Fat 29.1, SaturatedFat 11, Cholesterol 57, Sodium 1181.7, Carbohydrate 55.2, Fiber 11.9, Sugar 9.2, Protein 30
TWO-BEAN CASSOULET
Make and share this Two-Bean Cassoulet recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, brown the chicken thighs in hot oil over med-low heat for about 10 minutes, turning occasionally.
- Remove chicken from skillet; reserve drippings in skillet.
- Add carrots, onion, and garlic to skillet; cover and cook about 10 minutes or just until the carrots are tender, stirring occasionally.
- Stir in drained beans, tomato sauce, wine, thyme, and allspice; stir in sausage.
- Transfer to an ungreased 2 quart casserole dish.
- Place chicken on top.
- Bake, uncovered, at 350° for 25-30 minutes or until chicken is no longer pink.
- If desired, sprinkle tomatoes and parsley over the top.
- Bake about 5 more minutes or just until the tomatoes are heated through.
Nutrition Facts : Calories 317.2, Fat 9.3, SaturatedFat 2.2, Cholesterol 82.2, Sodium 816.1, Carbohydrate 29.5, Fiber 8.7, Sugar 4.6, Protein 27.6
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