Ham Bean Cassoulet Recipes

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HAM AND BEAN CASSOULET WITH CORNMEAL DUMPLINGS



Ham and Bean Cassoulet with Cornmeal Dumplings image

Provided by Erin Browne

Time 2h40m

Number Of Ingredients 20

For the cassoulet:
1lb dry lima beans (butter beans)
1lb dry baby lima beans
1 yellow onion, chopped
3 cloves garlic, minced
1 TBS olive oil
1 cup (generous) sliced carrots
1 8oz package of cooked, cubed ham
2 32oz. containers of chicken broth
1/2 tsp (generous) dried rosemary
salt and pepper to taste
For the dumplings:
1/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp pepper
2 TBS cold butter, cut into pieces
2/3 cup buttermilk

Steps:

  • The night before, place dry beans into a pot, cover with enough water to reach 3-4 inches above beans, and allow to soak overnight.
  • When ready to begin the cassoulet, drain the beans, rinse, and pick out any odd-looking bits.
  • In a large dutch oven or stew pot, heat the olive oil and saute the onions until translucent and fragrant. Add the ham and garlic and continue to cook an additional 2-3 minutes.
  • Pour both boxes of chicken broth into the pot followed by the beans, carrots, and rosemary. Season with salt and pepper. Bring to a boil and then reduce to a simmer and cover, stirring occasionally, 2 - 2.5 hours until beans are very soft.
  • When the cassoulet is almost done, prepare the dumplings. Mix together the first 6 ingredients and then using a pair of forks or a pastry blender, cut the cold butter into the mixture until it is coarse and crumbly. Add the buttermilk and mix until just combined.
  • Drop the cornmeal mixture by heaping tablespoons into the cassoulet. Cover and simmer 15-20 minutes until dumplings are dry to the touch.

CASSOULET



Cassoulet image

Layers of ingredients yield layers of flavor in this iconic casserole from southwestern France. From start to finish, this dish takes about 18 hours to prepare, although most of it is unattended.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 20

4 sprigs fresh flat-leaf parsley
1 bay leaf
1 sprig fresh rosemary
3 sprigs fresh thyme
1 celery stalk, halved crosswise
1 leek, dark-green part only, rinsed well
1 tablespoon extra-virgin olive oil
2 ounces fatback or uncured pork belly, cut into 1/2-inch dice
8 ounces pork shoulder, cut into 3/4-inch dice
1 whole clove
1 medium onion, halved
1 smoked ham hock
1 medium carrot
1 3/4 cups whole peeled tomatoes with juice, chopped (from a 14 1/2-ounce can)
2 cups dried navy, Great Northern, or Tarbais beans, soaked in cold water for 12 hours
1 garlic clove, halved
2 legs duck confit (homemade or store-bought), skinned and separated at the joint
8 ounces fresh garlic sausage, cut into 1/2-inch half-moons
4 cups coarsely torn fresh bread (preferably from a crusty, rustic loaf)
4 tablespoons unsalted butter, melted

Steps:

  • Bundle parsley, bay leaf, rosemary, thyme, celery, and leek to form a bouquet garni, wrapping kitchen twine around the aromatics several times to secure -- which ensures easy retrieval of the ingredients after they've infused the cooking liquid with flavor.
  • Warm oil in a large pot over medium heat. Add fatback or pork belly, and cook until it is golden on all sides and has begun to render its fat, about 5 minutes. Add pork shoulder, and cook until golden on all sides, about 8 minutes total.
  • Stick clove in half the onion, and add to pot along with bouquet garni, ham hock, carrot, tomatoes and juice, and beans. Add enough cold water to cover by 1 to 2 inches (about 8 cups). Bring to a boil. Reduce heat, and simmer gently until beans are tender throughout but not falling apart, 40 to 50 minutes.
  • Remove pot from heat. Discard carrot, onion, and bouquet garni. Transfer ham hock to a cutting board, reserving liquid, and let cool slightly. Trim meat and gelatin from the bone, dicing and returning them to the pot. Discard the bone.
  • Preheat oven to 300 degrees. Rub cut side of garlic clove over the entire inner surface of a small (5-quart) Dutch oven or other ovenproof vessel. This allows a subtle though distinct garlic flavor to infuse the resulting cassoulet.
  • Using a wire skimmer or a slotted spoon, place half the bean mixture in the Dutch oven, spreading it evenly. Leave the cooking liquid in the pot.
  • Arrange the duck confit and sausage on top of the beans in the Dutch oven to create a single, snug layer. Spoon the remaining beans over the meat, reserving the cooking liquid.
  • Add enough cooking liquid so the beans are almost, but not quite, submerged. Reserve the remaining liquid. Transfer pot to oven and cook, uncovered, for 2 hours. Check the liquid every 30 minutes to make sure it is no more than 1/2 inch below the beans, and add liquid or water as necessary. Do not stir.
  • After the cassoulet has cooked for 2 hours, toss bread and butter in a bowl. Sprinkle over cassoulet, and return to oven until beans are tender and bread is golden, 1 to 1 1/2 hours.
  • Before serving, let cassoulet stand at room temperature for 20 minutes to cool and to allow the beans to absorb some of the liquid. You can refrigerate cassoulet in an airtight container for up to 3 days; rewarm in an oven heated to 300 degrees.

HOW TO MAKE CASSOULET



How to Make Cassoulet image

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

1 pound dried Great Northern beans
1 whole clove
½ onion
4 cloves garlic, smashed
1 bay leaf
1 teaspoon dried thyme
½ teaspoon dried rosemary
10 cups water
½ pound thick-sliced bacon, chopped
2 ribs celery, diced
2 carrots, diced
½ onion, diced
salt to taste
1 teaspoon olive oil
1 pound link sausages (preferably French herb sausage), cut in half crosswise
1 pound cooked duck leg confit
1 ½ teaspoons salt
1 teaspoon freshly cracked black pepper
1 teaspoon herbes de Provence
1 (14 ounce) can diced tomatoes
¼ cup butter
4 cloves garlic, crushed
2 cups panko bread crumbs
1 bunch fresh parsley, finely chopped
salt and freshly ground black pepper to taste
1 tablespoon olive oil

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

HAM AND BEANS



Ham and Beans image

My Mom created this recipe and I really enjoyed it as a child. As an adult, my taste changed just a bit so I modified her recipe to 'kick it up' a bit. It is fabulous even though the ingredients list is quite short! This is a must make with leftover ham and everyone agrees it's absolutely delicious.

Provided by STEPHNDON

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 10h15m

Yield 7

Number Of Ingredients 7

1 pound dry great Northern beans
½ pound cooked ham, diced
1 small onion, diced
½ cup brown sugar
salt and pepper to taste
¼ teaspoon cayenne pepper
1 tablespoon dried parsley

Steps:

  • Rinse beans in a large pot; discard shriveled beans and any small stones. Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans.
  • Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne and parsley and water to cover. Bring to a boil; reduce heat and simmer 1 1/2 to 2 hours, until beans are tender. Add more water if necessary during cooking time.

Nutrition Facts : Calories 300.3 calories, Carbohydrate 42.8 g, Cholesterol 18.2 mg, Fat 6.7 g, Fiber 10.7 g, Protein 18.6 g, SaturatedFat 2.4 g, Sodium 423.5 mg, Sugar 10.5 g

EASY FRENCH CASSOULET WITH WINE, BEANS, SAUSAGE, HAM AND HERBS



Easy French Cassoulet With Wine, Beans, Sausage, Ham and Herbs image

This cassoulet is a wonderful and EASY one-pan variation of the French classic! Great, warming comfort food that takes the chill off in the colder months. Very hearty and welcoming to come home to after a winter's walk or some sledding fun! Serve the steaming cassoulet in bowls accompanied with a baguette or corn bread, a tossed salad, and a nice glass of cider or wine. ENJOY! Notes: Chopped kielbasa will work in place of the bulk pork sausage, and ground allspice in place of the cloves. Also dry white vermouth in place of dry white wine, is good. Can be baked in a 2-quart size casserole dish (deep rather than shallow), if you do not have a Dutch oven.

Provided by BecR2400

Categories     One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb bulk pork sausage or 1/2 lb chopped kielbasa
1 small onions, sliced or 1/2 cup onion
1 carrot, thinly sliced
1 stalk celery & leaves, sliced
1 garlic clove, minced
1 1/2 cups cubed cooked ham
2 tablespoons snipped fresh parsley
1 teaspoon dried thyme
1 pinch rosemary
1 bay leaf
2 (15 ounce) cans white beans (undrained)
1/4 cup dry white wine or 1/4 cup dry white vermouth
1 dash ground cloves or 1 dash allspice

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.

WHITE BEAN CASSOULET



White Bean Cassoulet image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 26

1/2 cup olive oil
10 cloves garlic, diced
1 medium white onion, diced
2 carrots, diced
4 stalks celery, diced
1 herb bouquet tied with kitchen string: 4 stems fresh rosemary, 8 stems fresh oregano, 10 stems fresh thyme
1 dried bay leaf
2 cans cannellini beans, or 3 cups prepared white beans
2 quarts chicken stock
4 links spicy cooked chicken Italian sausage, sliced, recipe follows
1/2 cup Spinach Pesto, recipe follows
Garlic-Parmesan Crostini, recipe follows
1/4 cup olive oil
1/2 teaspoon salt
6 spicy chicken Italian sausage
1/2 pound spinach leaves
5 cloves garlic, smashed and minced
1/2 cup toasted pine nuts
1 1/2 cups extra-virgin olive oil
3/4 cup grated Parmesan
1 teaspoon kosher salt
1/4 teaspoon fresh white pepper
1/2 cup olive oil
1 French style baguette, cut into 24 (1/2-inch thick) slices
10 cloves garlic, minced
1/2 cup shaved Parmesan

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.

HAM & BEAN CASSOULET



Ham & Bean Cassoulet image

Great to warm the cockles of your hearty... & healthy too!

Provided by harley121202

Time 45m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Saute the onions until soft and translucent. Remove the rind from the block of smoked bacon and cut into 1cm cubes. I cant tell you how much to use, as all smoked bacon has different strengths so use your judgement. You dont want the bacon to overpower the beans or flavour of the soup. Fryoff the bacon so that it is lightly coloured. Drain the beans, reserving the juice. In a stock pot, combine the ingredients and cover with the hot chicken stock. You could make your own or use a good shop bought one. Failing that, a good reserve is Knorr stock cubes or Knorr liquid stock made up with hot water. You need less salt if using these though. If you want it as a soup, add more stock. As casulet or stew needs less. Simmer for 20 mins or so on the hob. Taste for seasoning as you go along. Serve with a nice rustic, crusty loaf. Keeps well in the fridge and tastes better the next day.

SLOW-COOKER BEAN CASSOULET



Slow-Cooker Bean Cassoulet image

Tasty main dish or hearty side dish, it's your choice. Team these beans with biscuits and coleslaw for dinner one night soon.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 8h15m

Yield 6

Number Of Ingredients 10

1 can (16 oz) vegetarian baked beans, undrained
1 can (15.5 oz) butter beans, drained, rinsed
1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
1 can (14.5 oz) Italian-style stewed tomatoes, undrained, cut up
1 box (9 oz) frozen baby lima beans, thawed
1 cup thinly sliced carrots (2 medium)
1 cup chopped onions (2 medium)
1/2 teaspoon garlic salt
1/8 teaspoon fennel seed, crushed
1/8 teaspoon ground red pepper (cayenne)

Steps:

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

Nutrition Facts : Calories 320, Carbohydrate 61 g, Cholesterol 0 mg, Fiber 15 g, Protein 17 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 14 g, TransFat 0 g

SKILLET CASSOULET



Skillet Cassoulet image

This dish is chock-full of flavor, and the little spice from the kielbasa makes a nice hearty combo for a flavorful meal-in-one. -Barbara Brittain, Santee, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 11

2 teaspoons canola oil
1/4 pound smoked turkey kielbasa, cut into 1/2-inch slices
1/4 pound fully cooked boneless ham, cubed
2 medium carrots, sliced
1 celery rib, sliced
1/2 medium red onion, sliced
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
3/4 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • In a large skillet, heat oil over medium-high heat. Add kielbasa, ham, carrots, celery and onion; cook and stir until sausage is browned and vegetables are tender. Add garlic; cook 1 minute longer. , Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through.

Nutrition Facts : Calories 282 calories, Fat 8g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 901mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 10g fiber), Protein 22g protein.

SMOKED HAM HOCK CASSOULET



Smoked Ham Hock Cassoulet image

Provided by Molly O'Neill

Categories     dinner, casseroles, main course

Time 2h20m

Yield Six servings

Number Of Ingredients 14

2 1/4 cups dried navy beans, rinsed, soaked overnight and drained
8 cups water
2 teaspoons olive oil
2 cloves garlic, peeled and minced
1 medium onion, peeled and chopped
1 14 1/2-ounce can stewed tomatoes, with their liquid
1 teaspoon chopped fresh thyme
1 1/2 teaspoons salt
Freshly ground pepper to taste
1 teaspoon chopped fresh sage
1 cup white wine
8 smoked ham hocks, meat cut from bones and shredded, bones reserved
3 tablespoons bread crumbs
3 teaspoons butter, cut into small pieces

Steps:

  • Place the beans and the water in a large pot, bring to a boil, reduce heat, cover partly and simmer until tender, about 1 1/2 hours. Drain and set aside. Heat the oil in a large, wide ovenproof pot over medium-low heat. Add the garlic and onions and saute until golden, about 7 minutes.
  • Preheat the oven to 425 degrees. Stir in the tomatoes, thyme, salt and pepper and cook for 5 minutes. Stir in the beans, sage and wine. Add the ham hock bones, cover and cook for 20 minutes. Remove the bones from the pan and stir in the meat. Sprinkle the bread crumbs over the top and dot with butter. Bake for 15 minutes. Divide among 6 plates and serve.

CHICKEN AND HAM CASSOULET



Chicken and Ham Cassoulet image

Make and share this Chicken and Ham Cassoulet recipe from Food.com.

Provided by ratherbeswimmin

Categories     Ham

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb dried navy beans, rinsed
4 cups water
4 boneless skinless chicken breast halves, cut into 1 inch pieces
8 ounces cooked ham, cut into 1 inch pieces
3 large carrots, sliced
2 medium onions, coarsely chopped
2 celery ribs, sliced
1/4 cup firmly packed brown sugar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1 (8 ounce) can tomato sauce
2 tablespoons molasses

Steps:

  • In slow cooker, soak beans overnight in 4 cups water.
  • Cover; cook on HIGH for 3 hours.
  • Add remaining ingredients; mix well.
  • Cover; cook on HIGH for an additional 3 to 4 hours or until beans are tender.

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Estimated Reading Time 3 mins
  • Rinse beans thoroughly, pick through, and discard broken beans, stones, or other foreign matter and then set beans aside.
  • Place ham hocks in a large pot. Add 1 onion, thyme, and salt and pepper. Cover with water and bring to boil over high heat. Reduce heat to medium low and simmer, partially covered, for 2 hours.
  • Meanwhile, place the diced bacon, ham bone, and 1 onion in a large, heavy-bottomed pot. Cook over medium heat, stirring frequently, until bacon is rendered, about 15 minutes.
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Keep the stock warm. Preheat the oven to 180°C/Gas 4. Melt the butter in a clean, ovenproof pan over a low heat, then add the flour, stir well and cook for a couple of minutes. Slowly add the hot stock, stirring it well with a wooden spoon. The mixture will be very thick at first, but keep adding the stock and it will thin out.
From thehappyfoodie.co.uk


CASSOULET: BEAN DISH OF THE GODS - SIMPLE FRENCH COOKING
2021-02-16 Drain the beans, saving the liquid and vegetables. To cook the lamb stew, liberally season the meat with salt, pepper, and herbs. Heat the fat in the Dutch oven until smoking hot over high heat. Working in batches, brown the lamb and the pork on all sides, about 10 minutes per batch. Reserve the browned meat.
From simplefrenchcooking.com


HAM AND BEAN CASSOULET WITH CORNMEAL DUMPLINGS | RECIPE | HAM …
Mar 17, 2016 - I'm not sure how cassoulet, which is basically a fancy term for a slow-cooked stew made with meat and beans, has evaded me for my entire life. Now that I've had it, …
From pinterest.com


WHITE-BEAN-AND-HAM STEW RECIPE - JACQUES PéPIN | FOOD & WINE
Preheat the broiler. Ladle the hot stew into 8 heatproof soup bowls and place the bowls on a large cookie sheet. Cover each bowl with a toast and spread the …
From foodandwine.com


CASSOULET | SAVEUR
2007-10-22 Add sausages and cook, turning to brown on all sides, for about 10 minutes. Place garlic, remaining onion, and 1⁄2 cup water in a blender and …
From saveur.com


JACQUES PEPIN RECIPES: THIRTY-MINUTE CASSOULET - KQED FOOD
2020-06-17 Mix well and cook for another 5 to 6 minutes. Add the beans, tomato, water, and pepper, bring back to a boil, reduce the heat to low, cover, and boil gently for 5 minutes. At serving time, discard the bay leaf, cut the ham into slices and the sausage pieces in half, and arrange the meat on a platter with the beans. Sprinkle the parsley on top.
From kqed.org


BEAN-AND-LEEK CASSOULET RECIPE - JERRY TRAUNFELD | FOOD & WINE
In a small bowl, toss the panko with the olive oil and the remaining 1 teaspoon each of chopped thyme and marjoram; season with salt and pepper. Sprinkle the …
From foodandwine.com


HAM AND SAUSAGE CASSOULET - K&R ADVENTURES
2016-04-25 Let soak overnight at room temperature, drain and rinse. Set aside. 2. Adjust oven rack to lower middle position and preheat oven to 300°F. 3. Place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside. 4. Heat olive oil in heavy dutch oven over medium high heat until simmering.
From kandradventures.com


CASSOULET RECIPE - PILLSBURY.COM
In 3 1/2- or 4-quart slow cooker, combine beans and water. Soak at least 8 hours or overnight. 2. Cover; cook on high setting for 3 hours. 3. Add remaining ingredients; mix well. Cover; cook on high setting for an additional 3 to 4 hours or until beans are tender and chicken is no longer pink.
From pillsbury.com


JULIA CHILD’S CASSOULET RECIPE - ORG
2020-09-24 Pick over the beans to remove any debris, wash and drain them, and place in a large pot. Add 4 1/2 quarts water, cover and bring to a boil. Boil uncovered for exactly two minutes. Cover and let sit for exactly one hour. Meanwhile, if you are using the salt pork, remove the rind and cut pork into slices 1/2 inch thick.
From wgbh.org


LIMA BEAN CASSOULET RECIPE | MYRECIPES
Preheat oven to 400°. Sauté garlic in hot oil in a 10-inch ovenproof skillet over medium heat 1 minute. Add onion and carrots; sauté 3 to 4 minutes or until tender. Add ham; cook 3 minutes. Stir in beans, peas, and next 2 ingredients; bring to a boil, and cook 5 minutes. Remove from heat; pour batter over ham mixture. Advertisement.
From myrecipes.com


CASSOULET | RECIPE | KITCHEN STORIES
pepper. oven. Add chopped garlic, onion, and tomato purée, as well as thyme and rosemary. Deglaze with dry white wine and chicken stock. Stir well and season with salt and pepper. Transfer to oven and bake at 180°C/355°F for approx. 3 hrs. Stir several times throughout.
From kitchenstories.com


NORTH CAROLINA CASSOULET (NAVY BEANS & MEATS IN HAM HOCK STOCK)
2021-01-31 Soak beans: Place dried beans in a large glass bowl, rinse, and then cover with cool water to an inch above the beans. Soak while the ham-hock broth is being made. Make ham-hock broth: Preheat oven to 400 degrees with oven rack in center position. Rinse ribs in cold water. Pat dry and rub with salt and fresh cracked pepper.
From lostrecipesfound.com


NAVY BEANS CASSOULET - RECIPES - COOKS.COM
Rinse beans.In medium saucepan, mix ... oregano, sage and paprika. Cover. Cook on low heat 8-10 hours. Remove and discard bay leaf. Makes 4 servings.
From cooks.com


WHITE BEAN CASSOULET WITH CHESTNUTS, HAM AND THYME RECIPE - EAT …
Save this White bean cassoulet with chestnuts, ham and thyme recipe and more from Waitrose Food Illustrated Magazine, November 2003 to your own online collection at EatYourBooks.com
From eatyourbooks.com


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