How To make Easy Cassoulet
1/2 lb Bulk pork sausage
1 sm Onion, sliced (1/2 cup)
1 cl Garlic, minced
1 1/2 c Cubed, fully cooked ham
2 tb Snipped parseley
1 ea Bay leaf
2 cn Navy beans (15-oz. each)
1/4 c Dry white wine
ds Ground cloves In skillet, cook sausage, onion and garlic till meat is slightly browned and onion is tender; drain off fat. Add ham, parsley, and bay leaf; mix well. Stir in undrained beans, wine and cloves. Turn into a 1 1/2-quart casserole. Bake, covered, at 325 for 45 minutes. Uncover and bake 40 to 45 minutes longer; stirring occasionally. Remove Bay leaf. Serve in bowls with hot corn bread, if desired.
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15 Minute Sausage And White Bean Cassoulet Recipe
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Easy 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!
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Cassoulet recipe! Easy Cassoulet. French cassoulet recipe. Quick dinner recipe.
Why Duck Cassoulet is the Ultimate Comfort Food
This classic French Duck Cassoulet Recipe is slow-cooked beans with vegetables and herbs that are then baked with duck confit and sausage for an unbelievable meal. Duck cassoulet is easily in my top 3 all-time favorite dishes to eat.
Ingredients for this recipe:
• 2 tablespoons olive oil or duck fat
• 1 pound pork belly, cut into 1” cubes
• 4 pork sausages
• 1 large peeled medium-diced yellow onion
• 1 large or 2 medium peeled medium-diced carrots
• 2 medium-diced ribs of celery
• 10 finely minced garlic cloves
• 1/3 cup quartered cherry tomatoes
• 1 cup dry white wine
• 6 cups chicken stock
• 4-5 parsley stems and leaves
• 8-0 fresh thyme sprigs
• 1 bay leaf
• 4 duck confit legs
• coarse salt and fresh cracked pepper to taste
Serves 8
Prep time: 30 minutes
Cook time: 4 hours 25 minutes
Procedures:
1. Cover the beans in a container with 4 to 6 inches of cold water. Cover and let them sit for 12 to 24 hours or overnight.
2. Add oil or duck fat to a large Dutch oven pot over medium-low heat.
3. Place in the pork and cook for 12 to 15 minutes or until lightly browned and some of the fat has been rendered. Set them to the side on a plate or bowl.
4. Add the sausages, turn the heat to medium, and sear for 3 to 4 minutes per side or until lightly browned. They do not need to be cooked through. Set them aside.
5. Stir in the onions and cook over low to medium heat for 25 to 30 minutes or until well browned. Come back and stir them every 5 to 7 minutes.
6. Add the carrots and celery, and sauté over medium heat for 2 to 3 minutes.
7. Stir in the garlic and cook just until it becomes fragrant, which takes about 30 to 45 seconds.
8. Next, stir in the tomatoes and cook for a further 1 minute.
9. Deglaze with white wine and cook until most of it has been absorbed into the vegetables. There may be a few tablespoons left, which is fine.
10. Strain the beans and add them to the pot with lightly browned pork, chicken stock, parsley, thyme, bay leaves, salt, and pepper.
11. Bring the beans to a boil over high heat, then cover and simmer over low heat for 1 hour or just until tender.
12. Remove the lid and place in the sausage and duck confit by slightly pressing them through the beans and vegetables so they are not all sitting on the top.
13. Bake in the oven for 1 ½ to 2 hours at 375° on a rack in the lower third section.
14. Serve in the pot or separately in bowls.
French Sausage & Bean Casserole
This is a simplified take on cassoulet, the famous French bean casserole. I keep the sausage but skip the confit duck, and affectionately dub it ‘Poor Man’s Cassoulet’. One bite though and you’ll know there’s nothing poor about this dish.
This recipe is exclusive to the RecipeTin Eats Dinner cookbook!
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Classic French Cassoulet
This Classic French Cassoulet is a classic and simple yet delicious casserole with beans, pork sausage and chicken breast. Served with a french baguette and salad? Oui Oui!
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