Best 2 Country Cassoulet Recipes

Country cassoulet is a rustic French casserole originally made by peasants. It is typically made with white beans, preserved meat, vegetables, and herbs. The dish has a rich, complex flavor and is perfect for a cold winter day. There are many different recipes for country cassoulet, but they all share a few common ingredients and techniques. Here are some of the best country cassoulet recipes that you can try.

Let's cook with our recipes!

WINNING COUNTRY CASSOULET

Winning Country Cassoulet image

This dish is one that I make frequently-my husband's a bean lover! We (our family includes two sons, 9 and 7) live not far from the Pennsylvania border, and there are still farms in our area of the state. Our home's on 2 acres of land, with a vegetable garden plus fruit trees and berry bushes.

Provided by Taste of Home

Categories Dinner

Time 2h35m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

3/4 pound dried navy beans
3 cups water
1 bay leaf
1 can (14-1/2 ounces) chicken broth
1/4 pound bacon, diced
4 chicken legs or thighs
2 medium carrots, quartered
2 medium onions, quartered
1 cup canned diced tomatoes
1/4 cup coarsely chopped celery with leaves
2 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/2 teaspoon rubbed sage
1 teaspoon whole cloves
1/4 teaspoon pepper
1/2 pound smoked sausage, cut into 2-inch pieces
Minced fresh parsley

Steps:

Sort beans and rinse with cold water. In a Dutch oven or soup kettle, combine the beans, water and bay leaf. Bring to a boil; boil, uncovered, for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Do not drain., Stir in broth; bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, brown chicken in reserved drippings on all sides; drain and set aside., In a 3-qt. baking dish or Dutch oven, combine the beans with cooking liquid, bacon, carrots, onion, tomatoes, celery, garlic, salt, marjoram, sage and pepper. Place whole cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to bean mixture; top with chicken., Cover and bake at 350° for 1 hour. Uncover; add sausage. Bake 30-35 minutes longer or until beans are tender. Discard bay leaf and spice bag. Garnish with parsley.

Nutrition Facts :

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

Ingredients

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.

Tips for Making the Best Cassoulet:

Use high-quality ingredients. This means using fresh, local ingredients whenever possible. It also means using good-quality meats and sausages.
Soak the beans overnight. This will help to soften them and make them more digestible.
Use a variety of beans. This will give your cassoulet a more complex flavor and texture.
Brown the meats and sausages before adding them to the pot. This will help to develop their flavor.
Use a good-quality broth. This will help to add flavor to the cassoulet.
Season the cassoulet well. Use a variety of herbs and spices to taste.
Cook the cassoulet slowly. This will help to develop the flavors and make the beans tender.
Let the cassoulet rest before serving. This will help to allow the flavors to meld together.
Serve the cassoulet with a crusty bread. This will help to soak up the delicious juices.

Conclusion:

Cassoulet is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover meats and vegetables. With a little planning and effort, you can make a cassoulet that will impress your family and friends.