BRITISH PORK CASSOULET
No-nonsense hearty meal that needs little or no side dishes - a great family meal - by Gary Rhodes
Provided by Gary Rhodes
Categories Dinner, Main course, Supper
Time 2h5m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/fan 160C/gas 4. Quickly pan-fry the strips of pork belly in the oil, followed by the sausages and back bacon chops, until well browned.
- Mix together the beans, onion, garlic, carrots and tomatoes in a bowl. Starting with a spoonful of the veg, inter-layer the vegetable mix and meats in a deep braising pan (about 3 litres capacity, 7.5cm deep, preferably one that will go on top of the stove - see Gary's tip, below). Place the bouquet garni in the centre as everything is being stacked.
- Pour just enough chicken stock on top to almost cover, then bring to a simmer on top of the stove (see Gary's tip). Sprinkle the breadcrumbs over the top and braise in the oven for about 1hr 20- 1hr 30 mins, until the meats are all tender and the top is golden brown. If the stock reduces while braising, simply pour a little more on top to moisten. Remove from the oven and allow to settle for 5 mins before serving. (Remember to take out the bouquet garni.)
Nutrition Facts : Calories 911 calories, Fat 60 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 58 grams protein, Sodium 7.5 milligram of sodium
PORK CASSOULET
Perfect for using up stray bits and pieces from the fridge, this pork and bean stew is rich, warming and cheap to prepare
Provided by Jack Monroe
Categories Dinner, Main course, Supper
Time 2h45m
Number Of Ingredients 16
Steps:
- Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
- Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
- Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.
Nutrition Facts : Calories 501 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 2.1 milligram of sodium
PORK CASSOULET
Provided by Victoria Granof
Categories Soup/Stew Bean Onion Pork Tomato Bake Dinner Lunch Bacon White Wine Fall Winter Thyme Cookie Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 375°F.
- 2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
- 3. Cover with a lid or foil and bake for 1 1/2 hours.
- 4. Remove the ribs; set aside.
- 5. In the same pot, over medium heat, brown the bacon.
- 6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
- 7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
- 8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
- 9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
- 10. Let cool and serve.
CASSOULET
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
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.
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
PORK CASSOULET WITH PORK CONFIT AND WINTER TOMATO SAUCE
This traditional recipe calls for pork confit, which you'll need to prepare at least two weeks before making the cassoulet. The confit adds undeniable richness and authenticity, but a simpler recipe (using country-style spareribs instead) appears in "Top Trends: The Hot Ten" in the January 2006 issue of _Bon Appétit_.
Yield Makes 14 to 16 servings
Number Of Ingredients 19
Steps:
- Bring 4 quarts water to boil in large pot. Add beans. Boil 3 minutes. Remove pot from heat, cover, and let stand 1 hour. Drain; return beans to pot. Using kitchen string, tie parsley, thyme, and bay leaves in double layer of cheesecloth; add to pot. Add remaining 4 quarts water, pancetta, onion, garlic, salt, and pepper to beans; bring to boil. Reduce heat, cover, and simmer over medium-low heat until beans are just tender, 1 to 1 1/2 hours.
- Drain beans, reserving 2 cups cooking liquid. Discard herb bundle, onion, and garlic. Transfer pancetta to work surface (reserve pancetta for wine sauce).
- Heat olive oil in heavy large saucepan over medium-high heat. Add onions to pot and sauté until tender and beginning to brown, about 5 minutes. Add wine; boil until liquid is reduced by half, stirring occasionally, about 6 minutes. Add reserved juices from confit. Bring to boil; reduce heat to medium and simmer 15 minutes.
- Meanwhile, cut reserved pancetta into 1/2-inch cubes. Heat heavy medium skillet over medium-high heat; add pancetta and sauté until beginning to turn brown and crisp, about 4 minutes. Using slotted spoon, transfer pancetta to wine sauce. Add Winter Tomato Sauce to pot; season to taste with salt and pepper.
- Preheat oven to 400°F. Heat 2 heavy large skillets over medium heat. Divide sausages among skillets; cover and cook until brown and cooked through, turning occasionally, about 20 minutes. Transfer sausages to work surface. Cool slightly, then cut into 2-inch pieces.
- Spoon 1/3 of beans (about 4 cups) into 8-quart ovenproof pot, spreading in even layer. Arrange half of confit and half of sausages over beans. Pour 1/3 of wine sauce (about 2 1/3 cups) over meat. Spoon half of remaining beans (about 4 cups) over sauce. Arrange remaining confit and sausages over beans. Pour half of remaining sauce over meat (about 2 1/3 cups). Spoon remaining beans over sauce, then pour remaining sauce over beans. (Can be prepared 2 days ahead. Cover cassoulet and reserved cooking liquid separately and chill. Let stand at room temperature 2 hours before continuing.) Drizzle enough reserved bean cooking liquid over beans to barely submerge if needed. Sprinkle breadcrumbs over. Drizzle breadcrumbs with olive oil.
- Bake cassoulet uncovered until bubbling around edges and crumbs are beginning to brown, about 1 hour.
- Emergo beans can be purchased through chefshop.com, and heirloom French horticultural beans can be purchased through beanbag.net. If you can't find them, Great Northern beans or cannellini (white kidney beans) will also work.
SLOW-COOKER PORK CASSOULET
Looking for a slow cooked dinner? Pork and beans come together in this hearty French cassoulet - made using Muir Glen® tomatoes and Progresso® chicken broth.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 6
Number Of Ingredients 16
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Crumble bacon; place in slow cooker. Heat drippings over medium-high heat. Add the pork slices; cook 4 minutes, turning once, until browned. Place pork in slow cooker. In same skillet, cook onions and garlic over medium-high heat 5 minutes or until tender. In slow cooker, stir onion mixture, beans, tomatoes, broth, wine, tomato paste, 1 tablespoon of the parsley, 2 teaspoons of the thyme, the salt and pepper.
- Cover; cook on Low heat setting 8 hours. In nonstick skillet, melt butter over medium-high heat. Add bread crumbs; cook until browned. Stir in remaining 1 tablespoon parsley and 1 teaspoon thyme. Uncover slow cooker; stir in vinegar. Sprinkle bread crumb mixture over cassoulet.
Nutrition Facts : Calories 530, Carbohydrate 56 g, Fiber 12 g, Protein 52 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1250 mg
SLOW-COOKER PORK CASSOULET
Impress your friends and family with our mouthwatering Slow-Cooker Pork Cassoulet. This hearty stew is made with pork shoulder, sausage, bacon and beans.
Provided by My Food and Family
Categories Beans
Time 7h45m
Yield 6 servings, about 1-1/4 cups each
Number Of Ingredients 11
Steps:
- Combine all ingredients except beans, bacon and cheese in slow cooker; cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 3 to 4 hours).
- Add beans to ingredients in slow cooker; cook, covered, on HIGH 15 min. or until heated through. Meanwhile, cook bacon until crisp; drain.
- Crumble bacon; sprinkle over ingredients in slow cooker along with the cheese.
Nutrition Facts : Calories 440, Fat 26 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 85 mg, Sodium 800 mg, Carbohydrate 20 g, Fiber 7 g, Sugar 3 g, Protein 29 g
CHEF JOHN'S QUICK CASSOULET
We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h25m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 906.3 calories, Carbohydrate 72.2 g, Cholesterol 141.6 mg, Fat 44.2 g, Fiber 12.5 g, Protein 54.4 g, SaturatedFat 18.8 g, Sodium 2071.5 mg, Sugar 6.5 g
CASSOULET
Provided by Food Network
Categories main-dish
Time 4h27m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
QUICK PORK CASSOULET
Make and share this Quick Pork Cassoulet recipe from Food.com.
Provided by Aroostook
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet cook bacon over med.
- heat until almost crisp.
- Stir in meat, onion, garlic and thyme.
- S& P to taste.
- Cook 4 minutes.
- Add liquid and tomatoes and bring to boil.
- Cook uncovered for 10 minutes or until thickened.
- Add beans during the last 5 minutes or until heated through.
Nutrition Facts : Calories 365.6, Fat 8.7, SaturatedFat 2.9, Cholesterol 59.7, Sodium 314.8, Carbohydrate 38, Fiber 11.2, Sugar 5.6, Protein 29.6
QUICK PORK CASSOULET
Enjoy our Quick Pork Cassoulet, a tasty alternative to typical comfort food dishes. This Quick Pork Cassoulet has pork loin chops, kielbasa, fresh veggies and tender cannellini beans.
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 4 servings.
Number Of Ingredients 11
Steps:
- Heat oil in large skillet on medium-high heat. Add chops; cook 2 min. on each side or until browned on both sides. Move to one side of skillet. Add kielbasa, carrots, onions and garlic; cook 2 min., stirring occasionally.
- Add broth, bay leaf and thyme; stir. Cover skillet with lid. Bring mixture to boil. Reduce heat to medium-low; simmer 25 min. or until chops are cooked through. Stir in beans.
- Mix flour and water. Add to ingredients in skillet; mix well. Cook 5 min. or until thickened, stirring frequently. Remove and discard bay leaf before serving.
Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 38 g
EVERYDAY CASSOULET
Three types of pork add interest and flavor to a saucy bean casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h20m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove from skillet. Add sausage, cubed pork, onion and garlic to skillet. Cook until pork is browned, stirring occasionally. Stir in bacon and remaining ingredients. Pour into ungreased 2 1/2-quart casserole.
- Cover casserole. Bake 1 hour 45 minutes. Uncover; bake 15 minutes longer or until pork is fork tender and flavors are blended. Remove bay leaf; spoon into decorative soup bowls to serve.
Nutrition Facts : Calories 330, Carbohydrate 34 g, Cholesterol 45 mg, Fiber 8 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 0 g
LAMB AND PORK CASSOULET
Make and share this Lamb and Pork Cassoulet recipe from Food.com.
Provided by j godsey
Categories Lamb/Sheep
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and garlic in oil.
- Add lamb and pork.
- Saute 5 minutes until cooked though.
- Combine everything in a small deep oven safe dish.
- Bake uncovered 350 30 minutes.
- HINTS: for those who like more beans & less meat Add another can of beans & half as much meat. Just use a tad more water.
- If you liked it or hated it please let me know -- .
Nutrition Facts : Calories 584.9, Fat 30.3, SaturatedFat 9.9, Cholesterol 104.7, Sodium 838.4, Carbohydrate 36.7, Fiber 12.4, Sugar 7.2, Protein 40.5
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