Cassoulet Recipe

Enjoy an easy cassoulet recipe that comes together in a Dutch oven on the stovetop in about 1 hour. The rich, hearty casserole includes bacon, sausage, chicken, and white beans for a cozy, comforting, and flavorful dinner. Add a crusty loaf of French baguette for the ultimate cold-weather meal!

Easy Cassoulet Recipe

Enjoy an easy Cassoulet recipe that comes together in a Dutch oven on the stovetop in about 1 hour!

Prep: 20min

Total: 60min

Yield: 6

Serving Size: 1 /6 of the recipe

Nutrition Facts: servingSize 1 /6 of the recipe, calories 409 kcal, Carbohydrate 38 g, Protein 35 g, Fat 11 g, Saturated Fat 3 g, Cholesterol 85 mg, Sodium 985 mg, Fiber 9 g, Sugar 6 g

Ingredients:

• 3 slices bacon, chopped
• 13 ounces smoked sausage, sliced into ¼-inch thick rounds
• 1 small onion, finely-diced
• 1 green bell pepper, finely-diced
• 2 stalks celery, finely-diced
• 1 teaspoon minced fresh garlic
• 2 tablespoons tomato paste
• 1 (14.5 ounce) can petite diced tomatoes, drained
• 1 cup chicken broth
• ½ cup dry white wine
• 2 (14.5 ounce) cans cannellini beans, drained and rinsed
• 2 cups cooked, diced or shredded chicken ((such as the meat from a rotisserie chicken))
• 1 teaspoon red wine vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 teaspoon chopped fresh thyme
• 2 tablespoons chopped fresh parsley

Instruction:

1. In a large Dutch oven, cook bacon and sausage over medium-high heat until bacon is crispy and sausage is browned. Use a slotted spoon to remove to a paper-towel lined plate, reserving the drippings in the pot.
2. Add the onion, bell pepper and celery to the pot. Cook, stirring frequently, until tender, about 6-8 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Stir in tomato paste and cook for 1 more minute. Add diced tomatoes, chicken broth and white wine; bring to a boil, scraping the bits from the bottom of the pot with a wooden spoon as you stir. Stir in the beans, chicken, vinegar, salt, pepper and thyme. Reduce heat to low and simmer, stirring occasionally, for about 20 minutes. Return the sausage and the bacon to the pot. Cook and stir until heated through, about 3-5 more minutes. Remove from heat, stir in parsley, and serve!

Classic French Cassoulet Recipe

If you are looking for a simple yet meaty and delicious dish, then this French Cassoulet is certainly it. It is full of flavor and very hearty.

Prep: 45min

Total: 45min

Yield: 6

Serving Size: 6 Servings

Nutrition Facts: servingSize 6 Servings, calories 1315 kcal, Carbohydrate 118 g, Protein 67 g, Fat 60 g, Saturated Fat 9 g, Cholesterol 85 mg, Sodium 2682 mg, Fiber 25 g, Sugar 18 g

Ingredients:

• 2 Cans of 15.5oz of Cannellini Beans
• 64 oz Beef broth (2-32oz reduced sodium bottles)
• 2 garlic cloves
• 2 thyme twigs
• 2 Parsley twigs
• 2 Bay leaves
• 2 tbsp Tomato paste
• Salt and pepper to taste
• 2 pcs Duck legs
• ½ lbs. Beef short ribs
• 6 oz Hillshire beef sausage (half of the kielbasa sausage)
• 4 oz beef salami (half of an 8oz package)
• ½ lbs. beef tips tenderloins

Instruction:

1. In a medium to large pot, add the beans and the beef broth and all the spices (garlic gloves, thyme, parsley, salt and pepper, and bay leaves). Let it simmer for 20 minutes so the beans can soak up all the flavors (DO NOT COOK ON HIGH HEAT). If you are using dry beans, use about 1lbs of dry beans, cover the beans with water and soak it overnight. Drain the old water and replace with 8 cups of clean water. Cook the bean on medium heat for an hour (check periodically) or until tender but not fully cooked and follow the remaining procedures for the recipe. Make sure to add more water as needed if too much of it evaporated.
2. Clean the duck legs under cold water and pat dry. In a cast iron skillet, cook the duck legs with salt and pepper to taste on medium-low until tender and brown throughout. Using the same skillet with the duck grease in it, cook the beef short ribs than remove. Continue in the same skillet, cook the sausages and the tenderloins. Cook the beef meats until they are perfectly brown on the outside but not all the way cooked inside. Do keep in mind they will continue to cook in the oven.
3. Remove the beans from the broth but do not discard the beef broth. Add the beans in the cast iron skillet, arrange all the meats evenly in the skillet. Add the broth to cover all the ingredients and sprinkle the bread crumbs to fully cover the casserole. Bake for 1 ½ hours at 350º while checking every 30 minutes to make sure the broth has not been totally evaporated. Add broth as necessary by inserting a small incision at the top of the casserole. Let rest for 5 minutes before serving. Add remaining broth in the serving plate around the cassoulet to eat.

Cassoulet

Cassoulet, one of France’s most heralded and comforting dishes, is a formidable stew made of white beans, sausage, confit (usually duck), and pork.

Prep: 20min

Total: 12h30min

Yield: 8 serving(s)

Ingredients:

• 1 lb. dried cannellini beans
• 2 tbsp. kosher salt
• 8 c. low-sodium chicken broth
• 1 large carrot, cut into 2″ pieces
• 2 stalks celery, cut into 2″ pieces
• 6 sprigs thyme
• 2 bay leaves
• 8 oz. pork belly
• 4 lb. bone-in, skin-on chicken thighs and drumsticks
• 12 oz. garlic sausage
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 tbsp. tomato paste

Instruction:

1. In a large bowl, cover beans with water by 2″, then stir in salt. Let soak at least 8 hours or up to 12. Drain and rinse beans.
2. In a large pot over high heat, bring beans, broth, carrot, celery, thyme, and bay leaves to a boil, then reduce heat to medium. Cover and simmer until beans are just tender with a slight bite remaining, 45 minutes to 1 hour. Drain beans into a colander set over a large bowl, reserving liquid. Discard veggies and herbs. Return beans to pot; set aside.
3. Arrange a rack in lower third of oven; preheat to 325°. In a large Dutch oven over medium heat, cook pork belly until golden and crisp, about 10 minutes. Using a slotted spoon, transfer to a plate.
4. Pat chicken dry with paper towels; lightly season with salt and pepper. In same pot over medium-high heat, cook chicken in pork fat, turning occasionally, until skin is golden, about 5 minutes per side. Transfer to plate with pork. In same pot over medium-high heat, cook sausage, turning occasionally, until golden, 4 to 5 minutes per side. Transfer to plate with pork belly and chicken. Drain all but 1 tablespoon fat from pot.
5. In same pot over medium heat, cook onion, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and cook until darkened, about 1 minute.
6. Transfer onion mixture and pork belly to pot with beans and stir to combine. Scoop out half of beans mixture and transfer to Dutch oven. Layer sausages on top, then spoon remaining bean mixture over sausage. Nestle chicken into beans mixture. Pour reserved bean cooking liquid over until just covered.
7. Transfer Dutch oven to oven and bake cassoulet 30 minutes. Using a wooden spoon, gently break crust that forms on top, letting liquid rise to the top. Repeat 3 more times every 30 minutes, breaking the crust a total of 4 times. Continue to bake until the crust is deep golden brown, about 1 hour more. If beans start to look dry, add more water or broth as needed to cover by pouring down side of Dutch oven.

How To Make a Cassoulet step by step | French Cooking academy visit south of France

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