FRENCH CASSOULET
Steps:
- Preheat the oven to 375 degrees F.
- Trim the excess skin from the duck or chicken and place on a lined baking sheet. Dry the trimmed skin in the oven, checking often, until crispy, about 15 minutes.
- Add the skin to a food processor along with the breadcrumbs, oil and the 1/8 teaspoon thyme leaves and blend until uniform. Set aside. (This step can also be done while the cassoulet is stewing).
- Heat the clarified butter over high heat in a heavy-bottomed saute or frying pan and, working in batches, sear the poultry, pork or lamb and sausage until they are caramelized, adding more butter if the pan gets dry. Remove the meats to a large roasting pan or deep broiler-proof baking dish as they are completed.
- In the same pan you browned the meat in, saute the onions, carrots and celery until they are caramelized. Add the tomatoes, wine, and 5 cups water, deglazing the pan by scraping all the loose particles from the bottom of the pan.
- Drain the beans and add them to the pan, along with the marjoram, parsley, bay leaves and 1/4 cup thyme. Bring the liquid to a boil.
- Pour the beans and liquid over the meats in the roasting pan, cover the pan tightly with foil if no lid is available and bake until the meat is fork-tender and the beans have absorbed most of the liquid and are tender, about 3 hours.
- Remove the meat from the pan, drain the liquid from the beans and vegetables and put it into a saucepan.
- Add two cups of the cooked bean and vegetable mixture to the liquid and puree with an immersion blender or puree in a blender before adding to the liquid. This will thicken the liquid into a sauce.
- Taste and adjust the seasoning with salt and pepper. Pour the liquid back over the remaining beans and vegetables, stirring to combine.
- Preheat the broiler.
- Slice the lamb or pork and lay it on the beans with the sausages and poultry legs. Sprinkle the breadcrumb mixture on top of the cassoulet and broil until the top is lightly browned.
CHEF JOHN'S CASSOULET
Cassoulet takes a lot of time and ingredients (some hard to find) and uses lots of pots and pans. So why make it? That's easy. Cassoulet is one of the most delicious dishes you'll ever have. Plus, it's great for honing your observational skills, since no two cassoulet are the same, and the times I give are only a guide.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 12h12m
Yield 8
Number Of Ingredients 24
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.
Nutrition Facts : Calories 712.1 calories, Carbohydrate 64 g, Cholesterol 107.1 mg, Fat 28.7 g, Fiber 2.6 g, Protein 44.8 g, SaturatedFat 10.3 g, Sodium 2342.6 mg, Sugar 6.2 g
THREE-BEAN CASSOULET
Brimming with a trio of bean varieties, this recipe is as easy as one, two, three. "You can serve it on the side or as a satisfying meatless main dish," says Carol Berigan of Golden, Colorado. "The veggies add an interesting mix of tastes, colors and textures."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 274 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1107mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 14g fiber), Protein 14g protein.
HOW TO MAKE CASSOULET
This is the world's greatest baked bean recipe, and a classic French dish; it's almost the national dish. It's perfect for a cold winter night.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 11h
Yield 8
Number Of Ingredients 26
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.
Nutrition Facts : Calories 524.3 calories, Carbohydrate 54 g, Cholesterol 81 mg, Fat 23.7 g, Fiber 11.1 g, Protein 30.9 g, SaturatedFat 8.7 g, Sodium 1208.1 mg, Sugar 3.3 g
GARBANZO CASSOULET
Posted for Zaar World Tour 2005. Cassoulet (bean stews with herbs) ingredients vary widely all over France. This is a mediterranean version. I made this with 1 cup Italian seasoned bread crumbs and 1 cup panko (Japanese bread crumbs) and was quite pleased with the outcome! I've changed instructions to accomodate canned chick peas instead of dried. Beans, sauce and topping are made separately but concurrently before being combined at the end. From Vegetarian Times Cooks Mediterranean.
Provided by Kumquat the Cats fr
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- BEANS.
- Put chick peas in large pot and add water to cover. Stick cloves in whole onion and add to pot along with carrots, garlic and parsley sprigs.
- Bring to boil, reduce heat, cover and simmer for 45 minutes or until carrots are tender.
- Drain and discard the onion with cloves and parsley sprigs. Set aside.
- SAUCE.
- In large skillet, heat the olive oil over medium-high heat. Add onion and garlic and cook, stirring, until onion becomes translucent, about 5 minutes.
- Stir in the fresh tomatoes. Add tomato sauce, 1 1/2 cups of reserved bean liquid, lemon juice, sugar, basil and thyme. Bring sauce to a boil, reduce heat and simmer, covered, for about 45 minutes. Add salt and pepper. Remove the pan from heat and set aside.
- TOPPING.
- In medium skillet, heat olive oil over high heat. Add 1 cup of the bread crumbs and fresh parsley and cook, stirring, until golden, about 1 minute.
- Remove pan from heat, transfer to a bowl and mix in remaining 1 cup of bread crumbs. Set aside.
- AT LAST.
- Preheat oven to 350 Fahrenheit. Combine beans and sauce in deep oven-proof casserole or baking dish.
- Sprinkle 1/3 of bread crumb mixture on top and bake for 15 minutes.
- Push bread crumb layer down into beans with back of spoon and sprinkle with 1/3 of bread crumb mixture and bake for 15 minutes.
- Repeat with last 1/3 of bread crumb mixture, and bake for 10 minutes.
- Finally, place cassoulet under broiler for 5 minutes or until lightly browned on top. Serve immediately.
Nutrition Facts : Calories 461.1, Fat 13, SaturatedFat 1.9, Sodium 1136, Carbohydrate 74.3, Fiber 11.2, Sugar 10.6, Protein 14.3
CHICKEN CASSOULET SOUP
After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck.-Bridget M. Klusman, Otsego, Michigan
Provided by Taste of Home
Categories Lunch
Time 6h35m
Yield 7 servings (2-3/4 quarts).
Number Of Ingredients 16
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain., Transfer to a 4- or 5-qt. slow cooker. Add the water, chicken, beans, carrots, onion, vermouth, bouillon, garlic, thyme, fennel and if desired, lavender. Cover and cook on low for 6-8 hours or until heated through., Divide among bowls; sprinkle with bacon. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 494 calories, Fat 23g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 1821mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 9g fiber), Protein 34g protein.
SAUSAGE CASSOULET
Use up any cans of beans you have in the cupboard for this classic French sausage casserole. Made in a slow cooker, it's a great batch-cook for the freezer
Provided by Liberty Mendez
Categories Dinner, Main course, Supper
Time 6h40m
Number Of Ingredients 16
Steps:
- Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side - you don't have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.
- Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.
Nutrition Facts : Calories 501 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.5 milligram of sodium
More about "garbanzo cassoulet recipes"
GREAT NORTHERN BEAN CASSOULET RECIPE | RANDALL BEANS
From randallbeans.com
CASSOULET | RICARDO
From ricardocuisine.com
RECIPE: CHORIZO CHICKPEA CASSOULET - SORTEDFOOD
From sortedfood.com
CHEAT'S CASSOULET - ELIZABETH DHOKIA
From elizabethdhokia.com
GARBANZO CASSOULET - COMPLETERECIPES.COM
From completerecipes.com
GARBANZO CASSOULET RECIPE | RECIPELAND
From recipeland.com
GARBANZO CASSOULET - CHAMPSDIET.COM
RECIPE: GARBANZO CASSOULET
From mealsteps.com
EASY CHORIZO CASSOULET (A FRENCH CLASSIC SIMPLIFIED!)
From wellseasonedstudio.com
GARBANZO CASSOULET RECIPE - COOKING INDEX
From cookingindex.com
VEGETARIAN RECIPES AROUND THE WORLD - GARBANZO CASSOULET
From ivu.org
ITALIAN 'CASSOULET' WITH SAUSAGE AND BEANS RECIPE
From seriouseats.com
TRADITIONAL CASSOULET RECIPE - SIMPLY RECIPES
From simplyrecipes.com
WORLD BEST EUROPEAN COOKING RECIPES : GARBANZO CASSOULET
From worldbesteuropeanrecipes.blogspot.com
GARBANZO CASSOULET RECIPE - WEBETUTORIAL
From webetutorial.com
ROASTED CUMIN AND CHICKPEA CASSOULET | MCCORMICK …
From mccormick.com
ROASTED CUMIN AND CHICKPEA CASSOULET | KITCHEN BASICS
From mccormick.com
CHICKPEA AND ORZO CASSOULET - SARA MELLAS
From saramellas.com
CHICKEN AND CHICKPEA CASSOULET | A FORK AND A PENCIL
From aforkandapencil.com
GARBANZO CASSOULET - BIGOVEN.COM
From bigoven.com
RECIPES > BEANS AND GRAINS > HOW TO MAKE GARBANZO CASSOULET
From mobirecipe.com
ROASTED CUMIN AND CHICKPEA CASSOULET RECIPE - RECIPETIPS.COM
From recipetips.com
GARBANZO CASSOULET | BEANS AND GRAINS | QUENCH MAGAZINE
From quench.me
CASSOULET RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
20 MUST-TRY RECIPES FOR GARBANZO BEANS - FAST AND FUN MEALS
From fastandfunmeals.com
MEDITERRANEAN CHICKEN CASSOULET RECIPE - MESA DE VIDA
From mesadevida.com
GARBANZO CASSOULET RECIPE
From free-recipes.co.uk
EASY SKILLET CASSOULET RECIPE - SERIOUS EATS
From seriouseats.com
GARBANZO CASSOULET - AMERICANRECIPES.EU
From americanrecipes.eu
RECIPE DETAIL PAGE | LCBO
From lcbo.com
GARBANZO CASSOULET - DAIRY FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
RECIPES > PASTA > HOW TO MAKE CHICKPEA CASSOULET WITH …
From mobirecipe.com
ASTRAY RECIPES: GARBANZO CASSOULET
From astray.com
GARBANZO CASSOULET RECIPE - YOUTUBE
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #side-dishes #beans #vegetables #french #european #vegan #vegetarian #dietary #one-dish-meal #inexpensive #chick-peas-garbanzos #carrots #tomatoes #4-hours-or-less
You'll also love