Baked Bean Cassoulet Recipes

HOW TO MAKE CASSOULET

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.

THREE-BEAN CASSOULET

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.

BAKED BEAN CASSOULET

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.

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.

SLOW-COOKER BEAN CASSOULET

Steps:

• In 3- to 4-quart slow cooker, mix ingredients.
• Cover; cook on Low heat setting 8 to 9 hours.

CASSOULET WITH FRESH BEANS

Steps:

• Combine the garlic and 1 tablespoon of the olive oil in a blender or food processor. Puree until smooth. Set aside. Grill the chicken drumsticks over hot coals until lightly charred, about 3 minutes on each side. Skin. Brush with 1/2 the roasted garlic puree. Lay a piece of foil over the grill. Put the chicken on the foil. Cover the grill and continue cooking until the meat is opaque at the bone, about 5 to 8 minutes. Set aside.
• Combine the remaining olive oil, leeks, roasted onions and garlic in a heavy-bottom pot. Saute over medium-high heat until the leeks begin to wilt, about 3 minutes. Add the navy beans, wine, broth, cloves, bouquet garni and tomatoes. Simmer until the beans are tender, about 2 to 3 hours. Take out 1 cup of the broth and pour it into a glass or ceramic bowl. Set aside to cool slightly. Whisk in the remaining roasted garlic puree. Set aside.
• Blanch the fava beans in boiling water for 1 minute. Drain. Rinse under cold running water. Peel off their outer skins. Set aside.
• Add the carrots and chicken to the cassoulet and simmer for 10 additional minutes. Turn off the heat, whisk in the roasted garlic sauce and add the fava beans. Let the fava beans sit in the hot liquid for 3 to 5 minutes before serving. Divide among 4 bowls. Garnish with fresh parsley and basil. Season to taste with salt and pepper. Serve immediately.

BUTTER ME UP! BAKED BUTTER BEAN, BACON AND THYME CASSOULET

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.

NEW ENGLAND BEAN & BOG CASSOULET

Steps:

• Preheat oven to 400°. In a Dutch oven, heat 2 tablespoons oil over medium heat. In batches, brown chicken thighs on both sides; remove from pan, reserving drippings. Add sausage; cook and stir until lightly browned. Remove from pan., In same pan, heat 1 tablespoon oil over medium heat. Add shallots, rosemary and thyme; cook and stir until shallots are tender, 1-2 minutes. Stir in tomatoes, beans, broth and cranberries. Return chicken and sausage to pan; bring to a boil. Bake, covered, until chicken is tender, 20-25 minutes., Toss croissant pieces with remaining 2 tablespoons oil; sprinkle with lemon pepper. Arrange over chicken mixture. Bake, uncovered, until croissants are golden brown, 12-15 minutes. Sprinkle with parsley.

CHEF JOHN'S CASSOULET

Steps:

• Rinse soaked beans and drain.
• Pour broth into a large pot. Add chopped pancetta, bones from duck confit, and the drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic into a small square of cheesecloth to create the bouquet garni; add to the pot. Stir. Bring to a simmer over high heat; skim foamy scum that forms, if desired. Reduce heat to low until beans are almost tender, 30 to 45 minutes.
• Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; brown the pork pieces, 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook in the same oil, turning until nicely browned on all sides, 3 to 4 minutes. Cut sausages in half and transfer to bowl with pork pieces.
• Remove fat and skin from duck confit and add them to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup broth.
• Preheat oven to 350 degrees F (175 degrees C).
• Place onions, carrots, and celery in the same skillet used to brown the meats; add pinch of salt. Cook and stir over medium heat until onions are translucent and mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.
• Drain beans over a large bowl to retain all the cooking liquid. Remove bones and bouquet garni.
• Place drained beans in large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup broth. Add pork pieces and distribute evenly among the beans. Top with the shredded duck confit. Nestle the sausage halves into the bean mixture.
• Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into the liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.
• Bake in preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from oven and create a small "well" in the center of the cassoulet crust. Ladle about 1/2 cup of the cooking liquid (or as needed) into the well to rehydrate mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is fairly evenly distributed but try not to disturb the crusty surface.
• Continue baking until cassoulet surface is crispy and caramelized, the meat is fork tender, and the beans are creamy and tender, about 30 to 45 more minutes.
• Serve in large bowls with a spoonful or 2 of hot cooking liquid. Top with chopped fresh parsley.