Speedy Cassoulet Recipes

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CHEF JOHN'S QUICK CASSOULET



Chef John's Quick Cassoulet image

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

4 ounces bacon, cut into 1 inch pieces
8 ounces smoked sausage, sliced
12 ounces boneless, skinless chicken thighs, cubed
1 onion, diced
salt and pepper to taste
2 cups chicken broth, plus more if needed
2 (15 ounce) cans cannellini beans, drained and rinsed
1 ½ teaspoons minced fresh rosemary
1 ½ teaspoons minced fresh thyme
cayenne pepper to taste
¼ cup melted butter
1 cup bread crumbs
½ cup finely grated Parmigiano-Reggiano

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

QUICK CASSOULET



Quick Cassoulet image

A great combination of beans, smoked sausage and vegetables in an easy one skillet meal. We've been making this so long I can't even remember where I first got the recipe. It's a staple when we go camping. My teenage daughter and her friends love it. Serve with a green salad and French bread.

Provided by Beth Stone Strachan

Categories     Main Dish Recipes     Casserole Recipes

Time 30m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil
2 carrots, diced
2 stalks celery, diced
1 small yellow onion, diced
2 cloves garlic, chopped
½ pound smoked sausage, sliced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, drained
2 bay leaves
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
  • Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
  • Remove bay leaves and discard. Sprinkle parsley over the top, and serve.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 40.9 g, Cholesterol 38.6 mg, Fat 22.4 g, Fiber 13.1 g, Protein 23.9 g, SaturatedFat 7 g, Sodium 1781 mg, Sugar 5.8 g

SPEEDY CASSOULET



Speedy Cassoulet image

Traditional French cassoulet is a slow-cooking white bean stew made with a variety of meats, such as sausage, pork, duck or goose. This one still tastes great - but it's ready to serve in just fifteen minutes! And the best part - it cuts back on fat and calories, too.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 6

1 can (15 to 16 oz) cannellini or great northern beans, rinsed and drained
1 can (14.5 oz) Muir Glen™ organic diced tomatoes with garlic and onions (or other variety), undrained
1 can (14 oz) chicken broth
1/2 lb fully cooked turkey kielbasa (turkey Polish sausage), cut into 1/2-inch slices (1 1/2 cups)
1 1/2 cups frozen chopped green bell peppers (from 10-oz bag), thawed*
Seasoned bread crumbs, if desired

Steps:

  • In 3-quart saucepan, heat beans, tomatoes, broth and kielbasa to boiling, stirring occasionally; reduce heat.
  • Stir in bell peppers. Simmer uncovered 5 minutes, stirring occasionally. Sprinkle with bread crumbs.

Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 30 mg, Fiber 9 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 0 g

CAST-IRON SKILLET QUICK CASSOULET



Cast-Iron Skillet Quick Cassoulet image

Our amazing homage to the classic French dish that can take all day to cook is ready in about an hour. This version uses canned-bean liquid and breadcrumbs to mimic the unctuous texture, while chicken thighs replace the duck confit.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons olive oil
4 bone-in chicken thighs with skin
Kosher salt and freshly ground black pepper
Two 14.5 ounce cans navy beans and their liquid
4 ounces unsmoked slab bacon, such as pancetta, diced 1/2-inch
1 medium carrot, finely chopped (about a heaping 1/2 cup)
1 small onion, finely chopped (about 1 cup)
4 cloves garlic
8 ounces (about 2 links) fresh garlic sausage, unsmoked kielbasa or bratwurst
1/2 cup plain breadcrumbs
1 cup low-sodium chicken broth
5 thyme sprigs, plus 1 teaspoon chopped leaves
2 bay leaves

Steps:

  • Position a rack in the highest level of the oven and preheat to 400 degrees F.
  • Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Sprinkle the chicken thighs with salt and pepper and add them to the pan, skin side down, and lower the heat to medium. Cook, without turning, until the skin renders its fat, becomes brown and crisp and releases easily from pan, about 12 minutes.
  • Move the thighs to the far edge of the pan, shingling them against the side so you can cook the vegetables. Add the carrot, onion, 2 of the garlic cloves and the pancetta and cook, stirring, until the vegetables are tender and translucent, about 6 minutes. Stir in 2 tablespoons of the breadcrumbs.
  • Reserve 1/2 cup beans and mash them with a fork to make a chunky paste. Stir the remaining beans, chicken broth, thyme sprigs and bay leaves into the pan and season with pepper. Stir the mashed beans into the pan. Nestle the sausages and the chicken pieces into the bean mixture, placing chicken skin-side up. Bring to a simmer, place the skillet in the oven and cook until the chicken is cooked through and the sauce is thick, bubbling and has formed a skin, about 30 minutes.
  • Remove the pan from the oven, and set the broiler to high.
  • Grate the remaining 2 garlic cloves into a medium bowl with the remaining breadcrumbs and the chopped thyme. Add the remaining 1 tablespoon olive oil and stir with a fork to evenly coat. Sprinkle the breadcrumbs evenly over the cassoulet and broil until the breadcrumbs are golden and the sauce is bubbly and has formed sort of a crust, rotating the skillet so it evenly browns, about 5 minutes. Serve the cassoulet in the skillet.

CASSOULET



Cassoulet image

Provided by Food Network

Categories     main-dish

Time 4h27m

Yield 4 to 6 servings

Number Of Ingredients 15

1 1/2 pounds dried Navy, Tarbais, or Great Northern beans, soaked overnight in the refrigerator
1/2 pound unsmoked bacon, ventreche, or pancetta, in 1 piece
6 ounces fresh pork rind or fatback, in 1 piece, rinsed well
10 cloves garlic
1 medium onion, halved, plus 1 medium onion, halved
1 carrot, coarsely chopped
1 bouquet garni: 5 parsley sprigs, 3 celery leaves, 1 sprig thyme, 1 bay leaf, 5 whole cloves, and 10 peppercorns, tied in cheesecloth
10 cups water
4 confit duck legs
3 cups duck and veal demi-glace, dissolved in 3 cups water
2 large tomatoes, peeled, seeded and chopped
Coarse salt and freshly ground black pepper
4 links (8 1/2 ounces) duck and Armagnac sausages, lightly browned, then halved crosswise
1/2 pound fresh garlic sausage, cut into 8 slices
1/4 cup rendered duck fat, melted

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 CASSOULET



Quick Cassoulet image

Vive la France! Real bistro cooking - quick and tasty. This one comes from the CANADIAN BEAN COUNCIL via Vicki Gabereau's CBC radio program. (On occasion, I have been known to double both the wine and the beans ... heck, I ALWAYS do it!)

Provided by Gerry sans Sanddunes

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
1/2 lb hot Italian sausage, cut in 1/2 inch slices
3 medium carrots, sliced thinly
1 medium onion, sliced thinly
1 clove garlic, minced
1/2 cup dry red wine
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon pepper
1 (14 ounce) can pork and beans in tomato sauce
chopped parsley

Steps:

  • In a large, lidded stovetop casserole, heat the oil over medium-high heat.
  • Brown the chicken, and remove.
  • Brown the sausage.
  • Add the chicken, carrots, onion and garlic and saute for 2 additional minutes.
  • Drain off the fat.
  • Stir in the wine, bay leaf, thyme and pepper.
  • Cover and simmer over low heat for 15-20 minutes, or until the chicken is no longer pink.
  • Stir in the beans and heat through.
  • Sprinkle parsley on top.
  • NOTE: Instead of dry red wine, you can substitute 1/2 cup of chicken broth and 1 tbsp of red wine vinegar.

Nutrition Facts : Calories 506.9, Fat 23, SaturatedFat 6.9, Cholesterol 114.8, Sodium 1284, Carbohydrate 28.5, Fiber 5.7, Sugar 9.2, Protein 41.8

QUICK CASSOULET



Quick Cassoulet image

Well, this really isn't a perfect quick version of the wonderful French cassoulet, it is a really good recipe that my family enjoys. Having lived in France, I don't think there is such a thing as a quick cassoulet, but nonetheless, it is a good bean and sausage meal. I got it from All Recipes. It is great fall/winter dish and usually you'll have these ingredients on hand.

Provided by melintx

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
2 carrots, diced
2 stalks celery, diced
1 small yellow onion, diced
2 garlic cloves, chopped
1/2 lb smoked sausage, sliced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, not drained
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh parsley, chopped (optional)

Steps:

  • Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
  • Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low.
  • Simmer for 10 minutes, stirring occasionally until vegetables are tender.
  • Remove bay leaves and discard. Sprinkle parsley over the top, and serve.
  • Some good variations - use Herbs de Provence instead of the other herbs listed. Substitute white wine for some of the juice. Great Northern Beans also work instead of cannellini beans.
  • Great as leftovers! Serve with bread.

Nutrition Facts : Calories 539.3, Fat 22.8, SaturatedFat 7.1, Cholesterol 38.7, Sodium 1726.1, Carbohydrate 55.9, Fiber 14.3, Sugar 8.7, Protein 30.1

CASSOULET



Cassoulet image

A good recipe to share with friends.

Provided by pendlehill

Time 50m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Turn the oven to 170C. Heat 1 tbsp of the oil in a non-stick frying pan and fry the bacon until just crisp. Tip into a shallow, flameproof casserole with a lid. Add the onion and garlic to the pan and fry for 5 mins, until softened. Tip into the casserole.
  • Heat the remaining oil in the pan and fry the chicken thighs until golden brown all over, then add to the casserole. Fry the sausages until brown and add to the casserole with the beans. Pour the stock into the pan, scraping any bits from the bottom, and bring to the boil. Add the tomato puree, tomatoes and herbs, stir well, then pour intion the casserole and season.
  • Remove from the heat and sprinkle the breadcrumbs over the surface in a thick, even layer. Bake uncovered for about 30 mins, until a golden crust is formed. Serve warm.
  • Make the dish to the end of step 2, Cool, then transfer to a freezerproof container, cover and freeze for up to 1 month. To reheat from frozen: turn the oven to 160C. Transfer the cassoulet to a casserole and sprinkle with breadcrumbs. Cook for 1 hour 25 mins or until hot and bubbling and a crust has formed.

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quick-cassoulet-recipe-eatingwell image
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Top Asked Questions

How to cook cassoulet on the stove?
Stir in the tomatoes, beans with their liquid, and thyme sprigs. Nestle in the bacon, chicken thighs, and sausages. Bring the cassoulet to a simmer over medium heat. Adjust the heat to a steady simmer and cook, uncovered, for 15 minutes, until the chicken and sausages are cooked through.
How do you make Toulouse cassoulet?
Cook until that onion turns light gold, and then add a range of seasonings that evoke Toulouse: garlic, thyme, and allspice. A few stirs, and then in goes the white wine and tomato paste to evoke the depth of the old-school cassoulet. Now it's time to bring everything together.
What can I substitute for cassoulet in a recipe?
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.
Can you use pre cooked sausages for cassoulet?
While fresh sausages are preferable, you could use precooked ones. Browning them would be purely for aesthetics, so you can skip that part and add them to the beans, cooking them just long enough to heat them through. Bring the whole pot of cassoulet to the table!

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