Easy Cassoulet Recipes

Steps:

• Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
• Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
• Remove bay leaves and discard. Sprinkle parsley over the top, and serve.

Steps:

• Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
• Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.
• Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
• Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
• Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
• Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.
• Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
• Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
• Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
• Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.

Steps:

• Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes.
• In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, leaving the fat in the pan. Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate. Add the onion, celery, carrots and garlic and saute until soft, about 5 minutes. Deglaze the pan with white wine and reduce by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes. Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.
• In a small saute pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Toss in the bread crumbs and cook until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, to taste, and remove from heat.

Steps:

• Preheat oven to 325°. Sprinkle chicken with salt and pepper. In a broiler-safe Dutch oven, heat 2 teaspoons oil over medium heat; brown chicken on both sides. Remove from pan., In same pan, saute onion in remaining oil over medium heat until crisp-tender. Add garlic; cook 1 minute. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add tomatoes, herbs and chicken; return to a boil., Transfer to oven; bake, covered, 30 minutes. Stir in beans and kielbasa; bake, covered, until chicken is tender, 20-25 minutes longer., Remove from oven; preheat broiler. Discard bay leaf; stir in bacon. Toss bread crumbs with parsley and garlic; sprinkle over top. Place in oven so surface of cassoulet is 4-5 in. from heat; broil until crumbs are golden brown, 2-3 minutes.

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.

Steps:

• In a large oven-proof skillet such as a Le Creuset or Dutch oven cook sausage, onion, and garlic over medium-low heat until meat is lightly browned and onion is tender; drain off fat.
• Add ham, parsley, and bay leaf; mix well. Stir in undrained beans, wine, and cloves.
• Bake, covered, at 325°F for 45 minutes.
• Uncover and bake 40 to 45 minutes longer, stirring occasionally. Remove bay leaf.
• Serve in bowls with butter and a baguette or hot corn bread, if desired.
• Makes 6 servings.

Steps:

• In a broiler-safe 12" skillet, heat oil until it shimmers. Fry kielbasa until both sides are nicely browned; remove sausage to a bowl. Add pork cubes to the same pan; season with salt and pepper, then cook until nicely browned on 2 sides; remove to same bowl.
• Add a drop more oil to the pan and add onion. Cook until softened. Add half the garlic and cook until fragrant, about 1 minute. Add stock to deglaze the pan, then return pork cubes and kielbasa to pan.
• Empty tomato can into a large bowl. Squeeze each tomato in your hand until it bursts, squishing the tomato into small pieces. Dump the whole mess into the pan and add beans. Bring to a boil, turn down to a simmer and cook about 15 minutes. Add salt and pepper if needed.
• Meanwhile, preheat broiler. In a bowl, combine remaining garlic with shallot, breadcrumbs, thyme, oregano and olive oil. Mix well. When everything is done, top the dish evenly with the breadcrumb mixture and broil until nicely browned, 3-4 minutes.

Steps:

• Soak the beans overnight in cold water. Rinse well and discard floating or discolored beans. In the morning, preheat oven to 425F. Place the sausages, the bacon and the ham in a baking pan, cover with the minced garlic, 1 T. Olive oil, salt, and pepper. Roast for 45 minutes or until nicely browned, and the bacon is thoroughly done. Meanwhile, drain and rinse the beans. To the beans add 1 can tomatoes with the juice, 1/2 C wine, water, and chicken bouillon, reconstituted with hot water. Bring the beans to a simmer. Add the herbs and bay leaf. Simmer for 45 minutes while the meats are roasting. At the same time, in another sauce pan, place 2t, olive oil, the onion coarsely chopped, the celery cut into 1" slices and the small carrots. Cook together until the onion is golden and the celery is limp. The carrots will not be soft--about ten minutes When that is done, put the beans in an oven proof dish. Add the meats and the vegetables to the beans and stir just a little. The liquid should be just over the top of the mixture, about 1/4" . Cover with a double layer of aluminum foil or the lid of the casserole dish. Place in the oven which you have allowed to cool to 300F. Leave for three hours. After three hours, test the beans. Take a bean on a spoon and blow gently on it. If the "skin" splits at once, they are done. They should never be mushy. Serve with crusty French bread, and a hearty wine. A light salad with a vinaigrette dressing makes the perfect accompaniment.