Cassoulet

1
Sheila Nakata

By
@Brysgal

This is a French inspired white bean and meat stew. Pronounced cas-sue-lay. I found this recipe 30 years ago and have made a few adaptations needed to fit my family. It is hearty and is a great one pot meal. Canned beans can be substituted for dry, but I enjoy the taste and the process of cooking with dry beans. Fresh thyme makes the dish! Add 3 to 4 sprigs! This can be cooked completely stove top if desired.
Serve with warm bread.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
1 Hr
Cook:
1 Hr 30 Min
Method:
Stove Top

Ingredients

  • 3 c
    water
  • 3/4 lb
    dry navy beans
  • 1
    bay leaf
  • 1/4 tsp
    pepper
  • 1 can(s)
    chicken broth
  • 1/4 lb
    bacon
  • 4
    chicken thighs
  • 2
    carrots
  • 2
    celery stalks with leafs
  • 1 can(s)
    diced tomatoes
  • 2
    cloves garlic
  • 1/2 tsp
    marjoram
  • 1/2 tsp
    sage
  • 3 stalk(s)
    fresh thyme leaves
  • 2 pkg
    beef kielbasa
  • 1 c
    white wine
  • 3 Tbsp
    bacon fat
  • 4 c
    chicken stock

How to Make Cassoulet

Step-by-Step

  1. In a large dutch oven combine water, beans bay leaf, salt and pepper. Bring to a boil. Boil uncovered for 2 minutes. Remove from the heat. Cover and let soak for 1 hour. Add chicken broth, cover and cook 1 hour.
  2. Meanwhile in a separate skillet fry bacon uncovered until crisp. Remove bacon and reserve bacon fat. Brown chicken in bacon fat about 8 minutes on each side. Remove chicken and set aside. Saute onions, carrots, celery in fat until tender. Add white wine and reduce for 5 minutes. Add chicken stock.
  3. In your Dutch oven, mix beans and cooking liquid, bacon, carrots, onions, celery, tomatoes, garlic and spices, top with chicken. Cover and bake for 1 hour. Add sausage. Uncover, bake an additional 30 minutes more or until beans are tender. Discard bay leaf.

Printable Recipe Card

About Cassoulet

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: French
Dietary Needs: Dairy Free Soy Free
Other Tag: For Kids




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