Cassoulet Recipes With Canned Beans

CHICKEN CASSOULET

Steps:

• Place 1/4 cup beans in a small bowl and mash roughly with the back
• of a fork or a potato masher. Add the remaining beans to the bowl.
• Heat oil in a large skillet over medium heat. Add chicken in a single layer. Cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
• Add onion and garlic to the pan. Cook, stirring, until fragrant, about 1 minute. Add 1 tablespoon water. Cover and cook, stirring occasionally, until the onion is softened and browned, about 4 minutes. Add rosemary, thyme and pepper. Cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high. Cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 30 seconds to 1 minute. Add broth, the remaining 14 cup water, kielbasa, the beans and chicken; bring to a boil. Reduce heat to a simmer, cover and cook until the chicken is cooked through, 3 to 5 minutes. Serve topped with Toasted Breadcrumbs.

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.

CHEF JOHN'S QUICK CASSOULET

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.

SAUSAGE AND WHITE BEAN "CASSOULET"

Steps:

• In a medium skillet cook sausages in oil over moderate heat, turning them, until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.
• In fat remaining in skillet cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausage into 1/4-inch-thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered.
• Make topping:
• In a small skillet heat oil over moderately high heat until hot but not smoking and sauté bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and sauté, stirring, 1 minute.
• Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.

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.

WHITE BEAN CASSOULET

Steps:

• Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
• Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
• Combine all ingredients in a food processor and puree until smooth.
• Preheat the oven to 400 degrees F.
• Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.

CHICKEN, WHITE BEAN AND SAUSAGE CASSOULET

Steps:

• Set a Dutch oven over medium-high heat, and add the olive oil to the pan.
• Season the chicken with 2 teaspoons of the Creole seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
• Place the chicken in the pan and sear until well browned, about 4 to 5 minutes.
• Turn over and sear on the second side for an additional 4 to 5 minutes.
• Remove the chicken pieces from the pan and set aside.
• Place the sausage in the pan and cook until well caramelized, stirring occasionally, about 5 minutes.
• Add the onions, peppers and celery to the pan and cook until soft, about 4 to 5 minutes.
• Add the garlic and saute until fragrant, about 30 seconds.
• Add the beans, stock, fresh thyme and bay leaf and bring to a boil then reduce to a simmer.
• Cook the beans for 1 hour.
• Add the chicken back to the pan, and season with the remaining Creole seasoning, salt and pepper.
• Continue to cook the beans until they are tender, and the chicken is cooked through, about 1 hour.
• Stir in the chopped parsley.

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.