Pressure Cooker Country Cassoulet Recipes

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EASY AND DELICIOUS SLOW COOKER CASSOULET



Easy and Delicious Slow Cooker Cassoulet image

I am married to a chef, but I can't cook. So I make a lot of food in my slow cooker when it's my night to cook. We love France and French cooking, and this recipe is a wonderfully simple, elegant cassoulet that even I can make and he loves. Wonderful for cold nights and dinner parties. Double the recipe for leftovers - it melds overnight very well.

Provided by smart cookie

Categories     World Cuisine Recipes     European     French

Time 4h45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
6 slices turkey bacon
1 large onion, finely chopped
4 boneless, skinless chicken thighs, chopped
¼ pound fully-cooked smoked sausage, diced
3 cloves garlic, minced
1 teaspoon dried thyme leaves
2 bay leaves
½ teaspoon ground black pepper
¼ cup tomato paste
3 (15 ounce) cans great Northern beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
3 tablespoons minced fresh parsley

Steps:

  • Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
  • Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
  • Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.

Nutrition Facts : Calories 521.9 calories, Carbohydrate 52.9 g, Cholesterol 68.4 mg, Fat 18.9 g, Fiber 12.1 g, Protein 35.5 g, SaturatedFat 5.4 g, Sodium 641.2 mg, Sugar 4.7 g

COUNTRY CASSOULET



Country Cassoulet image

This bean stew is fantastic with fresh dinner rolls and your favorite green salad. It's a hearty meal that's perfect after a long day in the garden. -Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 10 servings.

Number Of Ingredients 13

1 pound dried great northern beans
2 uncooked garlic-flavored pork sausage links
3 bacon strips, diced
1-1/2 pounds boneless pork, cut into 1-inch cubes
1 pound boneless lamb, cut into 1-inch cubes
1-1/2 cups chopped onion
3 garlic cloves, minced
2 teaspoons salt
1 teaspoon dried thyme
4 whole cloves
2 bay leaves
2-1/2 cups chicken broth
1 can (8 ounces) tomato sauce

Steps:

  • Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid., In a large skillet over medium-high heat, brown sausage links; transfer to a 5-qt. slow cooker. Add bacon to skillet; cook until crisp. Remove with a slotted spoon to slow cooker., In bacon drippings, cook pork and lamb until browned on all sides. Place in slow cooker. Stir in beans and remaining ingredients., Cover and cook on low for 6-8 hours or until beans are tender. Discard cloves and bay leaves. Remove sausage and cut into 1/4-in. slices; return to slow cooker and stir gently.

Nutrition Facts : Calories 375 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 950mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 10g fiber), Protein 35g protein.

CHEF JOHN'S CASSOULET



Chef John's Cassoulet image

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

1 pound Tarbais beans, or other white beans, soaked overnight
3 quarts seasoned chicken stock or broth
4 ounces pancetta, cut into 1/4-inch dice
2 bay leaves
1 teaspoon black peppercorns
6 sprigs thyme
6 unpeeled garlic cloves, cut in half
Reserved bones from duck confit and pork, if available
12 ounces fresh pork shoulder or chop, cut into 2-inch pieces
Salt and freshly ground black pepper
1 tablespoon vegetable oil
1 ½ pounds Toulouse sausages, or other garlic pork sausage
2 duck leg confit
1 cup diced onion
½ cup diced carrot
½ cup diced celery
¼ cup tomato paste
¾ cup white wine
1 teaspoon salt
2 cups plain dry bread crumbs
½ cup chopped Italian parsley, plus more for garnish
2 tablespoons rendered duck fat
2 tablespoons melted butter
1/4 cup cooking liquid

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

PRESSURE COOKER COUNTRY CASSOULET



Pressure Cooker Country Cassoulet image

This bean stew goes great with fresh dinner rolls and your favorite green salad. It's a hearty meal that's perfect after a long day in the garden. -Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1 pound dried great northern beans
2 uncooked garlic flavored pork sausage links TC:Is this hard to find?
3 bacon strips, diced
1-1/2 pounds boneless pork, cut into 1-inch cubes
1 pound lamb stew meat, cut into 1-inch cubes
1-1/2 cups chopped onion
3 garlic cloves, minced
2 teaspoons salt
1 teaspoon dried thyme
4 whole cloves
2 bay leaves
2-1/2 cups chicken broth
1 can (8 ounces) tomato sauce

Steps:

  • Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Select saute and adjust for high heat in a 6-qt. electric pressure cooker. Add sausage links. Brown sausage links. Remove and set aside. Add bacon to pressure cooker; cook until crisp. Remove with a slotted spoon and set aside. , In bacon drippings, cook pork and lamb until browned on all sides. Stir in beans and remaining ingredients. Add sausage links and bacon. , Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions. Discard cloves and bay leaves. Remove sausage and cut into 1/4-in. slices; return to pressure cooker and stir gently.

Nutrition Facts : Calories 375 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 950mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 10g fiber), Protein 35g protein.

CROCK POT CASSOULET



Crock Pot Cassoulet image

Here is a pared down version of this comfort food classic. It's still delicious and ideal for serving a crowd or as the centerpiece of a buffet party. Use a large minimum 6 quart slow cooker.

Provided by Olha7397

Categories     Stew

Time 15h30m

Yield 12 serving(s)

Number Of Ingredients 23

1 smoked ham hock
2 cups white dried navy beans, soaked, drained and rinsed
1 tablespoon vegetable oil
2 onions, finely chopped
2 carrots, peeled and diced
2 stalks celery, peeled and diced
1 sprig fresh rosemary or 2 teaspoons dried rosemary leaves
4 cups chicken stock (approx.) or 4 cups water (approx.)
1 tablespoon salt
4 garlic cloves, put through a press or 4 mashed garlic
1/2 teaspoon cracked black peppercorns
1/2 teaspoon dried thyme leaves
2 lbs boneless pork shoulder, trimmed of fat and cut into 4 pieces
1/8 teaspoon ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon clove
1 (1 lb) lamb shank, cut into 4 pieces
2 tablespoons tomato paste
2 bay leaves
1 lb kielbasa, cut into 1/4 inch slices
2 cups fresh breadcrumbs
1/2 cup finely chopped fresh parsley
1/4 cup melted butter

Steps:

  • FOR THE CASSOULET: In slow cooker stoneware, combine ham hock and beans.
  • In a skillet, heat oil over medium heat. Add onions, carrots and celery and cook, stirring, until softened. Add rosemary and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add chicken stock to cover beans. Cover and cook on LOW for 10 to 12 hours, until beans are tender. It would be better to do this the night before.
  • In a bowl, combine salt, garlic, peppercorns and thyme. Rub mixture into pork. Place pork in a bowl, cover and refrigerate overnight.
  • Preheat oven to 350°F On a plate, combine cinnamon, allspice and cloves. Roll lamb shanks in mixture and place, narrow end up, on a broiling pan. Scrape excess salt from the marinated pork shoulder and place on same broiling pan. Roast in preheated oven for 1 hour.
  • Remove Ham hock from beans. Remove tough skin and shred meat. Discard skin and bone. Cover and refrigerate meat. Stir tomato paste and bay leaves into bean mixture.
  • Cut roasted pork into 1 inch squares and add along with lamb shanks to bean mixture. Stir to combine. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Remove lamb shanks from mixture and scrape meat from bones. Discard bones and return meat to beans. Stir in kielbasa and reserved meat from ham hock. (See Tips) Transfer mixture to baking dishes, if necessary.
  • BREAD CRUMB TOPPING: Preheat oven to 350°F In a bowl, combine ingredients. Sprinkle over cassoulet and bake, uncovered, for 1 hour.
  • TIPS: Using the slow cooker to make cassoulet makes it a manageable project. Cook the beans and marinate the pork overnight. The next morning, continue cooking as directed.
  • This is a large quantity of cassoulet, and when the sausage and ham meat is added, it may not fit comfortably in the slow cooker stoneware. I have a gargantuan baking dish, Mexican in origin, that I use for the final assembly You may need to transfer the bean mixture to two large baking dishes before adding the bread crumb topping. If you are serving this as a dinner dish and have enough pottery, consider spooning the cassoulet into individual serving size ovenproof tureens. Add the topping and bake as directed.
  • MAKE AHEAD: This dish can be partially prepared the night before it is cooked. Complete Steps 1 and 3, cooking beans overnight. Cover and refrigerate overnight. The next morning, continue cooking as directed. Serves 12.
  • Delicious & Dependable Slow Cooker Recipes.

Nutrition Facts : Calories 619, Fat 37.1, SaturatedFat 13.7, Cholesterol 125.2, Sodium 1219.1, Carbohydrate 32.4, Fiber 9.7, Sugar 5.2, Protein 38.3

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