HOW TO MAKE CASSOULET
This is the world's greatest baked bean recipe, and a classic French dish; it's almost the national dish. It's perfect for a cold winter night.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 11h
Yield 8
Number Of Ingredients 26
Steps:
- Soak Great Northern beans in water in a large bowl overnight. Drain beans and place into a large soup pot. Push whole clove into the 1/2 onion and add to beans; stir in garlic, bay leaf, thyme, rosemary, and 10 cups water. Bring beans to a simmer and cook over medium-low heat until beans have started to soften, about 1 hour. Drain beans and reserve the cooking liquid, removing and discarding onion with clove and bay leaf. Transfer beans to a large mixing bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Cook bacon in a large, heavy Dutch oven over medium heat until lightly browned and still limp, about 5 minutes. Stir celery, carrots, and 1/2 diced onion into bacon; season with salt. Cook and stir vegetables in the hot bacon fat until tender, about 10 minutes.
- Heat 1 teaspoon olive oil in a large, heavy skillet over medium heat; brown sausage link halves and duck confit in the hot oil until browned, about 5 minutes per side.
- Season vegetable-bacon mixture with 1 1/2 teaspoon salt, cracked black pepper, and herbes de Provence; pour in diced tomatoes. Cook and stir mixture over medium heat until juice from tomatoes has nearly evaporated and any browned bits of food on the bottom of pot have dissolved, about 5 minutes. Stir mixture into beans.
- Spread half the bean mixture into the heavy Dutch oven and place duck-sausage mixture over the beans; spread remaining beans over meat layer. Pour just enough of the reserved bean liquid into pot to reach barely to the top of the beans, reserving remaining liquid. Bring bean cassoulet to a simmer on stovetop and cover Dutch oven with lid.
- Bake bean cassoulet in the preheated oven for 30 minutes.
- Melt butter in a large skillet over medium heat; add 4 crushed garlic cloves, panko crumbs, and parsley to the melted butter. Season with salt and black pepper, and drizzle 1 tablespoon olive oil over crumbs. Stir to thoroughly combine.
- Uncover cassoulet and check liquid level; mixture should still have several inches of liquid. If beans seem dry, add more of the reserved bean liquid. Spread half the crumb mixture evenly over the beans and return to oven. Cook, uncovered, for 20 minutes. There should be about 2 or 3 inches of liquid at the bottom of the pot; if mixture seems dry, add more reserved bean mixture. Sprinkle remaining half the bread crumb mixture over cassoulet.
- Turn oven heat to 375 degrees F (190 degrees C) and bake cassoulet, uncovered, until crumb topping is crisp, edges are bubbling, and the bubbles are slow and sticky, 20 to 25 more minutes. Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces.
Nutrition Facts : Calories 524.3 calories, Carbohydrate 54 g, Cholesterol 81 mg, Fat 23.7 g, Fiber 11.1 g, Protein 30.9 g, SaturatedFat 8.7 g, Sodium 1208.1 mg, Sugar 3.3 g
THREE-BEAN CASSOULET
Brimming with a trio of bean varieties, this recipe is as easy as one, two, three. "You can serve it on the side or as a satisfying meatless main dish," says Carol Berigan of Golden, Colorado. "The veggies add an interesting mix of tastes, colors and textures."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In an ungreased 3-qt. baking dish, combine all ingredients. Cover and bake at 350° for 60-70 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf.
Nutrition Facts : Calories 274 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1107mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 14g fiber), Protein 14g protein.
BAKED BEAN CASSOULET
Make and share this Baked Bean Cassoulet recipe from Food.com.
Provided by 4-H Mom
Categories Chicken
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- In a large kettle, combine beans and water. Bring to boil for 2 minutes, remove from heat and cover. Let stand for 1 hour. Do not drain.
- Add celery, carrots, bouillion cubes and salt. Bring to a boil and cover. Reduce heat and simmer 1 hour.
- meanwhile , roll sausage pieces into small balls, saute in a large skillet until browned. Remove sausage. Season chicken pieces with salt and pepper, brown in drippings. Remove chicken.
- Saute onion, add tomato juice and Worcestershire sauce. Drain beans, reserving liquid. Combine all ingredients, except chicken and bean liquid, in a greased 6 quart Dutch oven .
- Top with chicken pieces. Pour 1 1/2 cups reserved bean liquid over casserole, sprinkle with paprika.
- Cover and bake at 325 degrees for 1 hour.
Nutrition Facts : Calories 539.5, Fat 25.5, SaturatedFat 7.8, Cholesterol 99.3, Sodium 1185.3, Carbohydrate 41, Fiber 14.9, Sugar 5.9, Protein 36.9
BAKED BEAN CASSOULET
Steps:
- In slow-cooking pot, soak beans in water overnight. Cover and cook on high for 2 to 3 hours or until tender. Drain, saving liquid. Combine 1 cup of liquid with onion, molasses, tomato sauce, salt, mustard, pepper, and Worcestershire sauce. Mix with drained beans in slow-cooking pot. Cover and cook on low for 10 to 12 hours. Add sausage the last hour of cooking.
Nutrition Facts :
BUTTER ME UP! BAKED BUTTER BEAN, BACON AND THYME CASSOULET
A delicious combination of butter beans baked au gratin with crisp bacon, onions and thyme - all bound in a tomato, crème fraiche and wine sauce! This should also be known as Fragrant Savoury Room Scenter - as the smell as this cooks is divine!! This recipe is real European fusion cuisine - the cassoulet idea from France, with the parmesan and wine sauce from Italy, and the crispy smoked bacon rashers from England. Serve this as a main meal for supper or lunch with salad and crusty bread, or as an accompaniment for sausages, stews, casseroles or roast meats........the bacon can be left out if you are serving it as an accompaniment. NB: This recipe was born when I tried to follow a recipe posted here on Zaar, Recipe #263905 - posted by Lindsey and originally a Nigel Slater recipe; I had no haricot beans, but I did have butter beans and lots of other bits and bobs to use up! I LOVE Lindsey's recipe - but feel that this recipe is different enough to warrant posting it - so, thanks to Linds and Nigel for the original idea! Preparation time includes cooking the bacon and the onion.
Provided by French Tart
Categories One Dish Meal
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat the oven to 200C/400°F Lightly grease an ovenproof gratin dish with a little olive oil.
- Topping: Mix the breadcrumbs, parmesan cheese and garlic together. Season with salt and black pepper to taste. Set aside.
- Cassoulet: Fry the bacon pieces in a large frying pan until crisp. Take the bacon pieces out and add the chopped onions - fry them gently in the bacon fat until the onion is soft but not coloured. Add the fresh thyme leaves and mix through.
- Add the bacon to the onion and thyme mixture and then gently mix the butter beans through the mixture.
- In a large bowl, add the crème fraiche, tomato paste, wine and sugar - mix thoroughly. Season with pepper and a little salt, as the bacon is already quite salty.
- Add the bacon and butter bean mixture to the crème fraiche and wine sauce - mix gently.
- Transfer all the butter bean mixture to the greased gratin dish. Sprinkle the topping over evenly and place the sliced tomatoes on top in an attractive pattern.
- Bake for about 30 minutes or until the cassoulet is bubbling and the topping is a golden brown.
- Serve immediately with a large bowl of salad and crusty bread, or, as an accompaniment for sausages, roast meat and poultry, casseroles, stews or grilled meat.
- Serves 3 people as a main meal and 6 people as an accompaniment.
SLOW-COOKER BEAN CASSOULET
Tasty main dish or hearty side dish, it's your choice. Team these beans with biscuits and coleslaw for dinner one night soon.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h15m
Yield 6
Number Of Ingredients 10
Steps:
- In 3- to 4-quart slow cooker, mix ingredients.
- Cover; cook on Low heat setting 8 to 9 hours.
Nutrition Facts : Calories 320, Carbohydrate 61 g, Cholesterol 0 mg, Fiber 15 g, Protein 17 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 14 g, TransFat 0 g
More about "baked bean cassoulet recipes"
TRADITIONAL CASSOULET RECIPE | SIMPLYCOOK
From simplycook.pages.dev
EASY CASSOULET RECIPE - SIMPLY RECIPES
From simplyrecipes.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
5,332 ONIONS SAUCE RECIPES - PAGE 63 - RECIPELAND.COM
From recipeland.com
RECIPES > BEANS AND GRAINS > HOW TO MAKE BAKED BEAN CASSOULET
From mobirecipe.com
TRADITIONAL CASSOULET · THYME FOR COOKING
From thymeforcookingblog.com
BAKED BEAN CASSOULET RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
BAKED BEAN CASSOULET - PLAIN.RECIPES
From plain.recipes
BAKED BEAN CASSOULET - BIGOVEN.COM
From bigoven.com
BACON CASSOULET (BAKED BEANS WITH BACON) – THE BACONER
From thebaconer.com
HAM AND BEAN CLASSIC FRENCH CASSOULET - BIGOVEN.COM
From bigoven.com
MARY BERRY CHIP CHIP CASSOULET RECIPE | COOK & SHARE
From thehappyfoodie.co.uk
CHICKEN & BEAN CASSOULET - SOBEYS INC.
From sobeys.com
SAUSAGE AND BAKED BEAN CASSEROLE - SAUSAGE CASSEROLE RECIPE
From goodhousekeeping.com
BAKED CASSOULET BEANS WITH SUMMER SQUASH & CORN RECIPE
From ranchogordo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love