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cassoulet

(2 ratings)
Brysgal avatar
Blue Ribbon Recipe by
Sheila Nakata
@Brysgal
Maple Valley, WA

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 stovetop if desired. Serve with warm bread.

Blue Ribbon Recipe

Cassoulet is basically French stew and this one is hearty and delicious. While it may not be traditional, this recipe is full of robust flavor from the chicken, sausage, seasoning, and wine. Fresh sage adds an earthy and sweet flavor while bacon gives a smoky taste. Serve with warm crusty bread for a divine meal.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 -6
prep time 1 Hr
cook time 1 Hr 30 Min
method Stove Top

Ingredients For cassoulet

  • 3 c
    water
  • 3/4 lb
    dry navy beans (can substitute 2 15.5 oz cans)
  • 1
    bay leaf
  • 1/4 tsp
    pepper
  • 1 can
    chicken broth, 14.5 oz
  • 1/4 lb
    bacon
  • 4
    chicken thighs
  • 2
    carrots, sliced
  • 2 stalk
    celery with leaves, sliced
  • 1 can
    diced tomatoes, 14.5 oz
  • 2 clove
    garlic
  • 1/2 tsp
    marjoram
  • 1/2 tsp
    sage
  • 3 stalk
    fresh thyme leaves
  • 2 pkg
    beef kielbasa
  • 1 c
    white wine
  • 3 Tbsp
    bacon fat
  • 4 c
    chicken stock

How To Make cassoulet

  • Water, beans bay leaf, salt, and pepper in a Dutch oven.
    1
    In a large Dutch oven combine water, beans bay leaf, salt, and pepper. Bring to a boil. Boil uncovered for 2 minutes.
  • Beans soaking in the Dutch oven.
    2
    Remove from the heat. Add chicken broth. Cover and let soak for 1 hour.
  • Fried bacon on a paper towel.
    3
    Meanwhile in a separate skillet fry bacon uncovered until crisp. Remove bacon and reserve 3 Tbsp bacon fat.
  • Browning chicken in bacon fat.
    4
    Brown chicken in bacon fat for about 8 minutes on each side. Remove chicken and set aside.
  • Sauteing onions, carrots, and celery.
    5
    Saute onions, carrots, celery in fat until tender.
  • White wine and chicken broth added.
    6
    Add white wine and reduce for 5 minutes. Add chicken stock.
  • All ingredients simmering together.
    7
    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.
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