WINNING COUNTRY CASSOULET
This dish is one that I make frequently-my husband's a bean lover! We (our family includes two sons, 9 and 7) live not far from the Pennsylvania border, and there are still farms in our area of the state. Our home's on 2 acres of land, with a vegetable garden plus fruit trees and berry bushes.
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Sort beans and rinse with cold water. In a Dutch oven or soup kettle, combine the beans, water and bay leaf. Bring to a boil; boil, uncovered, for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Do not drain., Stir in broth; bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, brown chicken in reserved drippings on all sides; drain and set aside., In a 3-qt. baking dish or Dutch oven, combine the beans with cooking liquid, bacon, carrots, onion, tomatoes, celery, garlic, salt, marjoram, sage and pepper. Place whole cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to bean mixture; top with chicken., Cover and bake at 350° for 1 hour. Uncover; add sausage. Bake 30-35 minutes longer or until beans are tender. Discard bay leaf and spice bag. Garnish with parsley.
Nutrition Facts :
COUNTRY CASSOULET
This bean stew is fantastic with fresh dinner rolls and your favorite green salad. It's a hearty meal that's perfect after a long day in the garden. -Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid., In a large skillet over medium-high heat, brown sausage links; transfer to a 5-qt. slow cooker. Add bacon to skillet; cook until crisp. Remove with a slotted spoon to slow cooker., In bacon drippings, cook pork and lamb until browned on all sides. Place in slow cooker. Stir in beans and remaining ingredients., Cover and cook on low for 6-8 hours or until beans are tender. Discard cloves and bay leaves. Remove sausage and cut into 1/4-in. slices; return to slow cooker and stir gently.
Nutrition Facts : Calories 375 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 950mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 10g fiber), Protein 35g protein.
WINNING COUNTRY CASSOULET RECIPE
Make and share this Winning Country Cassoulet Recipe recipe from Food.com.
Provided by Bren in LR
Categories Beans
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sort beans and rinse with cold water. In a dutch oven or soup kettle, combine the beans, water and bay leaf. Bring to a boil; boil, uncovered for 2 minutes. Remove from heat; cover and let stand for 1 to 4 hours or until beans are softened. DO NOT DRAIN.
- Stir in broth; bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, brown chicken in reserved drippings on all sides; drain and set aside.
- In a 3-qt baking dish or Dutch oven, combine the beans with cooking liquid, bacon, carrots, onion, tomatoes, celery, garlic, salt, thyme, sage and pepper. Top with chicken.
- Cover and bake at 350* for 1 hour. Uncover; add sausage. Bake 30-35 minutes longer or until beans are tender. Discard bay leaf. Garnish with parsley.
- WINE PAIRINGS: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Nutrition Facts : Calories 957.5, Fat 51.2, SaturatedFat 15.6, Cholesterol 192.6, Sodium 1797.7, Carbohydrate 60.7, Fiber 22.9, Sugar 8.1, Protein 62.8
CASSOULET
Provided by Food Network
Categories main-dish
Time 4h27m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Drain the beans and put into a large heavy casserole, preferably enameled cast iron, with bacon, pork rind, garlic, 1 onion, the carrot, and the bouquet garni. Cover with the 10 cups of water and bring to a boil. Simmer over low heat, stirring often, until beans are barely tender, about 1 hour. Drain and return to casserole, discarding onion and bouquet garni.
- Add the remaining onion, the duck legs, demi-glace mixture, and tomatoes, and bring to a boil. Add a pinch of salt and pepper, and simmer over low heat for about 15 minutes.
- Drain the bean mixture in a colander over a bowl and reserve 5 cups of the cooking liquid. Discard bacon and pork rind. Remove the duck legs and cut each in half at the joint. Season beans with 1 teaspoon salt and a few grindings of pepper.
- Preheat oven to 325 degrees F.
- Place half the bean mixture in casserole. Add duck legs, duck sausage, and garlic sausage, and cover with remaining beans. Add reserved cooking liquid and drizzle the duck fat over the top. Cover and bake until hot and bubbling, about 2 hours. (Cassoulet may be prepared ahead to this point, then cooled and refrigerated for up to 3 days. If refrigerated, bring to room temperature before proceeding).
- Increase oven temperature to 400 degrees F. Uncover cassoulet and bake until top is browned, about 20 minutes. Remove from oven and serve.
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