CASSOULET FOR THE GANG
Wine lends a warm background taste to this take on a traditional French stew. The recipe feeds 10, making it a great option when you're expecting guests-or wanting some leftovers for weekday lunches! &mdash Lynn Stein, Joseph, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven coated with cooking spray, saute pork and kielbasa in oil until lightly browned; drain. Add carrots and onion; saute 4 minutes longer. Add garlic; cook for 1 minute longer. Stir in the tomatoes, broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Place 1 can of beans in a food processor; add 1/4 cup wine. Cover and process until pureed. Stir into meat mixture. Stir in the remaining beans and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until meat and vegetables are tender. Freeze option: Freeze cooled cassoulet in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 316 calories, Fat 5g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 959mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 11g fiber), Protein 25g protein.
SIMPLIFIED CASSOULET WITH PORK AND KIELBASA
Make and share this Simplified Cassoulet With Pork and Kielbasa recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 4h
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- Brining the Chicken: In gallon-sized zipper-lock plastic bag, dissolve salt and sugar in 1 quart cold water. Add chicken, pressing out as much air as possible; seal and refrigerate until fully seasoned, about 1 hour. Remove chicken from brine, rinse thoroughly under cold water, and pat dry with paper towels. Refrigerate until ready to use.
- Preparing the Topping: While chicken is brining, adjust oven rack to upper-middle position; heat oven to 400 degrees. Mix bread crumbs and butter in small baking dish. Bake, tossing occasionally, until light golden brown and crisp, 8 to 12 minutes. Cool to room temperature; set aside.
- Bring the beans, whole onion, garlic head, salt, pepper and 8 cups water to a boil in a stockpot or Dutch oven over high heat. Cover, reduce the heat to medium-low, and simmer until the beans are almost fully tender, 1 1/4 to 1 1/2 hours. Drain the beans and discard the onion and garlic.
- While the beans are cooking, fry the bacon in a Dutch oven over medium heat until just beginning to crisp and most of the fat has rendered, 5 to 6 minutes. Using a slotted spoon, add half of the bacon to the pot with the beans; transfer the remaining bacon to a paper towel-lined plate and set aside.
- Increase the heat to medium-high; when the bacon fat is shimmering, add half of the chicken thighs, fleshy-side down; cook until lightly browned, 4 to 5 minutes. Using tongs, turn chicken pieces and cook until lightly browned on second side, 2 to 3 minutes longer. Transfer chicken to large plate; repeat with remaining thighs and set aside.
- Drain off all but 2 tablespoons fat from pot. Return pot to medium heat; add pork pieces and cook, stirring occasionally, until lightly browned, about 5 minutes.
- Add chopped onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add minced garlic, tomatoes, tomato paste, thyme, bay leaf, cloves, and pepper to taste; cook until fragrant, about 1 minute.
- Stir in chicken broth and wine, scraping up browned bits off bottom of pot with wooden spoon. Submerge the chicken in the pot, adding any accumulated juices. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer about 40 minutes. Remove the cover and continue to simmer until the chicken and pork are fully tender, 20 to 30 minutes more.
- Gently stir the kielbasa, drained beans and reserved bacon into the pot with the chicken and pork; remove and discard the thyme and bay leaf and adjust the seasonings with salt and pepper. Sprinkle the croutons evenly over the surface and bake at 425, uncovered, until the flavors have melded and the croutons are deep golden brown, about 15 minutes. Let stand 10 minutes and serve.
Nutrition Facts : Calories 468.8, Fat 20, SaturatedFat 6.4, Cholesterol 86.2, Sodium 7571.4, Carbohydrate 40.8, Fiber 8, Sugar 16.1, Protein 27.7
PORK AND KIELBASA CASSOULET
This is a hearty and delicious cassoulet, with tons of flavor that tastes even better the following day! Serve this with crusty bread or rolls to soak up the juice. If you are not in a rush, then you can use 1 pound dry white beans for this in place of canned, see note on bottom, you can even prepare the dryed beans a day ahead to save time.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large ovenproof pot or Dutch oven cook the chopped bacon until crisp; transfer the bacon to a large bowl and discard all but 3 tablespoons fat from the pot.
- Add in the pork shoulder cubes and kielbasa slices and brown (about 10-12 minutes, you might have to this in batches) transfer to a bowl with the bacon.
- Add in onions, garlic, celery, carrots, dryed thyme and dryed chili flakes; saute until tender (about 4 minutes).
- Add in the tomato paste and cook stirring for 1 minute.
- Add in chicken broth and tomatoes with juice; bring to a boil.
- Add in the meats from the pork, kielbasa and bacon; stir to combine (if you are using the dryed beans then add them in at this point with the meats).
- Cover pot and transfer to 325 degree oven for 1 hour.
- After 1 hour of cooking stir in the wine and canned beans, season with salt and pepper.
- In a bowl, mix together the fresh breadcrumbs, Parmesan and 1 tablespoon olive oil, then sprinkle over cassoulet.
- Return to the oven UNCOVERED and cook until the pork is tender and the dryed beans are tender (if using them) and the topping is golden and crisp (about 40-45 minutes).
- *NOTE* to prepare this recipe using dryed beans, place the beans in a large saucepan.
- Add enough cold water to cover by 3 inches.
- Bring to a boil; remove from heat, cover and soak for 1 hour.
- Drain and rinse under cold water.
- Return the beans to the pot, add in enough cold water to cover the beans by 3 inches; bring to a boil; cover and simmer over medium-low heat until beans are almost tender (about 30 minutes) drain, then add them into the cassoulet as directed.
Nutrition Facts : Calories 977.1, Fat 64.1, SaturatedFat 22, Cholesterol 208.7, Sodium 1115, Carbohydrate 35.8, Fiber 7.2, Sugar 6.1, Protein 59.6
CASSOULET WITH PORK AND KIELBASA
Make and share this Cassoulet With Pork and Kielbasa recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Dry the chicken with paper towels, then season with salt and pepper.
- Heat the oil in a large Dutch oven over med-high heat until just smoking.
- Brown half of the chicken, about 10 minutes, then transfer to a plate and remove the browned skin.
- Return the pot with any rendered fat to med-high heat and repeat with the remaining chicken.
- Pat the pork dry with paper towels, then season with salt and pepper.
- Pour off all but 2 tablespoons of the fat in the pot and place over medium heat until just smoking.
- Brown the pork, about 10 minutes.
- Stir in the onion and cook until softened, about 5 minutes.
- Stir in the garlic and tomato paste and cook for 30 seconds.
- Stir in the broth, wine, tomatoes, thyme, bay leaves, and cloves, scraping up any browned bits.
- Return the chicken thighs with any accumulated juice to the pot and submerge them in the liquid.
- Bring to a boil, then reduce to a simmer, cover, and cook for 40 minutes.
- Remove the cover and continue to simmer until the chicken and pork are fully tender, 20-30 minutes.
- Discard the thyme sprigs and bay leaves.
- Gently stir in the beans and kielbasa and continue to simmer, uncovered, until they are heated through, about 15 minutes.
Nutrition Facts : Calories 787.8, Fat 39.2, SaturatedFat 12, Cholesterol 178, Sodium 991, Carbohydrate 43.8, Fiber 13, Sugar 3.8, Protein 56.3
PORK CASSOULET
Provided by Victoria Granof
Categories Soup/Stew Bean Onion Pork Tomato Bake Dinner Lunch Bacon White Wine Fall Winter Thyme Cookie Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 375°F.
- 2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
- 3. Cover with a lid or foil and bake for 1 1/2 hours.
- 4. Remove the ribs; set aside.
- 5. In the same pot, over medium heat, brown the bacon.
- 6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
- 7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
- 8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
- 9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
- 10. Let cool and serve.
More about "simplified cassoulet with pork and kielbasa recipes"
EASY CASSOULET RECIPE - THE SEASONED MOM
From theseasonedmom.com
5/5 (6)Calories 409 per servingCategory Dinner
- In a large Dutch oven, cook bacon and sausage over medium-high heat until bacon is crispy and sausage is browned. Use a slotted spoon to remove to a paper-towel lined plate, reserving the drippings in the pot.
- Add the onion, bell pepper and celery to the pot. Cook, stirring frequently, until tender, about 6-8 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Stir in tomato paste and cook for 1 more minute. Add diced tomatoes, chicken broth and white wine; bring to a boil, scraping the bits from the bottom of the pot with a wooden spoon as you stir. Stir in the beans, chicken, vinegar, salt, pepper and thyme. Reduce heat to low and simmer, stirring occasionally, for about 20 minutes. Return the sausage and the bacon to the pot. Cook and stir until heated through, about 3-5 more minutes. Remove from heat, stir in parsley, and serve!
RECIPE - SIMPLIFIED CASSOULET WITH PORK AND KIELBASA
From cookingbites.com
Install 14Estimated Reading Time 7 mins
EASY FRENCH CASSOULET - ROCKY MOUNTAIN COOKING
From rockymountaincooking.com
CHICKEN AND SAUSAGE CASSOULET RECIPE - FROM A CHEF'S …
From fromachefskitchen.com
HOW TO MAKE CASSOULET AT HOME, THE EASY WAY - FOOD & WINE
From foodandwine.com
LAZY CHICKEN-AND-SAUSAGE CASSOULET RECIPE - MOLLY STEVENS
From foodandwine.com
SIMPLIFIED CHICKEN & PORK KIELBASA CASSOULET | WHAT'S COOKIN' …
From whatscookinchicago.com
RECIPETIN EATS’ FRENCH CASSOULET SOUP WITH CRUNCHY CHEESE BREAD ...
From smh.com.au
ONEPOT RECIPES FOR STEWS AND CASSEROLES, BEEF BOURGUIGNON RECIPE, …
From smh.com.au
CASSOULET - FRENCH CLASSIC PORK AND SAUSAGE STEW
From ethnicspoon.com
INSTANT POT: SIMPLIFIED CHICKEN & PORK KIELBASA CASSOULET
From whatscookinchicago.com
SIMPLIFIED CASSOULET WITH PORK AND KIELBASA | AMERICA'S TEST …
From americastestkitchen.com
SIMPLIFIED CASSOULET WITH PORK AND KIELBASA - AMERICA'S …
From americastestkitchen.com
SIMPLIFIED CASSOULET WITH PORK AND KIELBASA
From zierick.com
SIMPLIFIED CASSOULET WITH PORK AND KIELBASA (CATKTV) - BLOGGER
From foodiebrainwash.blogspot.com
CHICKEN CASSOULET FOR TWO - EATINGWELL
From eatingwell.com
SIMPLIFIED CASSOULET WITH PORK AND KIELBASA - AMERICA'S TEST KITCHEN
From americastestkitchen.com
PORK CASSOULET RECIPE | MYRECIPES
From myrecipes.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