Cassoulet Recipe

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Lynette !


This is an old recipe, and takes time. It's from scratch. I'm sure you could cut time by using canned beans, etc. But sometimes I just love cooking something for a long period of time and making my house smell delicious!


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2 Hr
2 Hr 35 Min


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1 1/2 lb
dried northern beans
4 c
1 medium
whole cloves
5 medium
onions, chopped
carrots, scraped and quartered
2 can(s)
chicken broth, undiluted, (10 3/4 ounce)
1/2 c
celery leaves, chopped
black peppercorns
bay leaves
4 clove
garlic, crushed
1 1/2 tsp
dried whole thyme
1 tsp
dried whole marjoram
1 tsp
dried whole sage
1 lb
polish sausage, cut into 8 pieces
pork sausage links
5 lb
roasting chicken, cut into eight pieces
carrots, scraped and quartered
1/2 lb
bacon strips, halved and cooked
28 oz
can chopped tomatoes, undrained

How to Make Cassoulet


  • 1Sort and wash beans; place in a large Dutch oven. Cover with 4 cups water; let soak for 2 hours. (Do not drain).
  • 2Peel a whole onion and stud with cloves; add to beans. Add the chopped onion and the next 9 ingredients. Bring to a boil; cover, reduce heat and simmer for 1 hour. Remove and discard the bay leaves.
  • 3Cook the Polish sausage pieces and the pork sausage links in a large skillet until browned on all sides. Remove with a slotted spoon, reserving the drippings in the skillet; set aside. Add the chicken pieces to the drippings, and cook until browned on all sides; set aside.
  • 4Add the carrot and bacon to beans. Transfer the bean mixture to a 5 quart baking dish; bake, uncovered at 350 degrees for 30 minutes. Add the tomatoes; stir well. Arrange the reserved sausages and chicken on top of the beans. Cover and bake 45 minutes; uncover, and bake an additional 10 minutes.

Printable Recipe Card

About Cassoulet

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: French
Other Tag: Heirloom

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