Hearty Country Cassoulet | PowerXL Combo 12-in-1 Recipes
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Try to hearty country cassoulet french with the PowerXL Combo 12-in-1. A slow-cooked french dish filled with beans, vegetables, and various tender meats. Garlic-flavored pork sausage and succulent boneless lamb elevates the flavors of this stew that will leave you wanting more. Perfect to eat at the end of the day when you want a delicious bowl of robust flavors.
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Country Cassoulet Recipe
Serves 10
Ingredients:
1 lb. dried great Northern beans
2 uncooked garlic-flavored pork
sausage links
3 bacon strips, diced
1½ lbs. boneless pork, cut into 1-inch cubes
1 lb. boneless lamb, cut into 1-inch cubes
1½ cups chopped onion
3 garlic cloves, minced
2 tsp. salt
1 tsp. dried thyme
4 whole cloves
2 bay leaves
2½ cups chicken broth
1 (8-oz.) can tomato sauce
Directions:
Rinse and sort beans; soak according to package
directions. Drain and rinse beans, discarding liquid.
Turn dial to Sauté and adjust Temperature to 270°F.
Press Timer and adjust to 10 minutes. Press Start. Add
sausage links to the Inner Pot and cook until browned,
about 5 minutes (sausage will not be cooked through).
Transfer sausage to a medium bowl. Add bacon to the
Inner Pot and cook until crisp, about 5 minutes. Use a
slotted spoon to add bacon to the sausage.
In the drippings, cook pork and lamb until browned on
all sides, about 5 minutes. Stir in drained beans, the
onion, garlic, salt, thyme, cloves, bay leaves, broth, and
tomato sauce.
Turn dial to Slow Cook. Press Timer and adjust to
7 hours. Cover with the Glass Lid and press Start. Cook
until beans are tender.
Remove and discard cloves and bay leaves. Remove
sausage and cut into ¼-inch slices; return to Inner Pot
and stir gently.
Simple Homemade Cheater Cassoulet | SAM THE COOKING GUY
It’s French...it’s delicious...and it’s a shortcut to something you’ll love.
00:00 Intro
00:42 Cooking bacon & vegetables
1:09 Slicing & adding in sausage
1:43 Adding garlic
2:09 Adding remaining ingredients
3:04 Making bread topping
3:10 Topping & baking
3:50 Serving
4:32 First Bite
5:24 Outro
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???? INGREDIENTS:
➔ Bacon
➔ Yellow Onion
➔ Carrot
➔ Portugese Sausage
➔ Garlic
➔ Oil
➔ Cooked Chicken Thighs
➔ Canned Diced Tomatoes
➔ Cannelini Beans
➔ White Wine
➔ Chicken Stock
➔ Thyme
➔ Salt
➔ Pepper
➔ Breadcrumbs (+butter)
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The Cassoulet from Castelnaudary | French Bistro Recipe
The cassoulet (from Occitan “caçolet”) is a regional specialty of Languedoc, made from dried beans, generally white, and meat. Originally it was made from fèves (butter beans).
Trying to trace the story of the birth of cassoulet is not an easy task when you know the inflammatory rhetoric it provokes.
One of the oldest cookbooks in France, the 14th century: le Viandier written by Taillevant, (his real name was Guillaume Tirel, a cook who served several kings for over 60 years), gives some indications to the cassoulet origins.
Taillevant describes recipes of pies and stews, including the ragout of mutton and pork with beans.
The historians think that Taillevant could have been inspired by an Arabic book written by Mohamed de Bagdad in 1226, which reveals an extremely refined kitchen. This book uses a display of spices, herbs, legumes, and mutton. It is they who, in the seventh century, introduced into the south of France, the cultivation of a white bean and which taught the inhabitants of the country to prepare this legume. Mutton stew with white bean is one of the recipes of the Baghdad Cooking Treaty. Taillevant has taken this recipe in his “Viandier”.
The cassoulet, still called “estouffet” in the seventeenth century, takes (in the eighteenth century) the name cassoulet, from the dish in which it cooked, the cassole, a clay casserole used since the ancient times to cook all sorts of stews and ragouts.
The recipe:
Time and patience is the key to this recipe in particular, with at least three to four hours of low and slow cooking and a significant amount of ingredients to prepare, you will spent a big part of the day in your kitchen!
Ingredients;
This recipe serves 5 persons.
Duck confit;
5 duck legs, 2kg duck or goose fat, 5 garlic cloves , 4 sprigs of thyme, 3 bay leaves, 2 ½ tbsp coarse sea salt, 1 tbsp crushed pepper, 5cl water
Chicken stock;
Chicken bones leftover’s (optional), 3 tbsp chicken stock powder, 1 onion, 1 garlic bulb, 1 leek, 3 celery stalks, 4 carrots, ½ bunch thyme, 4 bay leaves, 3 tbsp duck or goose fat, 1 tbsp black peppercorns, 1 nutmeg
Cassoulet;
1 kg dried white beans, 1 kg pork belly, 5 Toulouse sausages, 400 grams salted bacon, 2 sheets Pork bard or pork rind, , ½ bunch thyme, 8 garlic cloves, 1 ½ tbsp crushed black peppercorns
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