Cassoulet- A Classic Dish
This authentic dish from the south of France is one of the ultimate comfort foods. Cassoulet is usually referred to as a hearty white bean casserole or stew, slow cooked with herbs and meat. Traditional cassoulet is a classic dish made with pork sausage and preserved duck or goose, but there are many new variations using lamb and chicken.
The cassoulet is a rich and filling meal by itself, but goes well with a light salad and a rustic bread. This dish is especially wonderful on a cold winter evening, but is delicious any time of the year.
Plan ahead when making Traditional Cassoulet as the beans need to be soaked the night before!
A Traditional and Classic Cassoulet
- Cassoulet Recipe - Saveur.com
The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. A slow-simmered mix of beans, pork sausages, pork shoulder, pancetta, and duck, the cassoulet takes its name from the earthenware cassole in w
Classic Cassoulet Pot - Also perfect for casseroles
If you love cooking and are looking for authentic French recipes, you will love this detailed cookbook. Truffled Scrambled Eggs anyone?
Easy Sausage Cassoulet
No time for traditional cassoulet? Try this easy and delicious version.
2 tablespoons vegetable oil
2 carrots, chopped
2 stalks celery, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 pound pork sausage
3 (15 ounce) can cannellini beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, drained
2 cups chicken broth
1 cup white wine
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Heat oil in a dutch oven over medium-high heat. Add the carrots, celery, onion, and garlic and cook until the onion is transparent. Add the sausage to the skillet, and cook until browned. Remove sausage, cool and slice.
Add cannellini beans, tomatoes, chicken broth, white wine, bay leaves, thyme, salt and pepper. Cover and simmer for 30 minutes or until liquid is reduced, stirring occasionally. Remove bay leaves and discard. Serves 4-6
The origin of cassoulet dates
back to the mid 1300's!
Watch How To Make Cassoulet
Light Chicken Cassoulet
A light and easy version using boneless chicken breasts and turkey sausage.
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 medium onion, chopped
1 can (15 1/2 ounces) great northern or navy beans, rinsed and drained
8 ounces turkey sausage or turkey kielbasa, sliced into rounds
8 oz chicken broth
1/4 cup sun-dried tomatoes, chopped
2 tablespoons fresh basil, chopped or 2 tsp dried
1/2 teaspoon pepper
3/4 cup seasoned bread crumbs
In a large pan, brown chicken in olive oil over med. heat, remove. In same pan, saute onion until lightly browned. In a large casserole dish combine chicken, onion, beans, sausage, broth, tomatoes, basil and pepper. Top with bread crumbs. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes. Serves 4.
Just for Fun!
Havre you ever tried Cassoulet?
Rachael Ray Stoneware Covered Casserole - A beautiful stoneware baker for serving bean dishes and casseroles
Restaurants Serving Cassoulet
- Le Cassoulet
18 Selsdon Road, CR2 6PA
- Le Ptit Plateau
330, rue Marie-Anne E corner Drolet Montreal, QC, H2W 1B1
- La Cave au Cassoulet
54 r Peyrolieres, Toulouse, France 05 61 13 60 30
- Django Restaurant
210 10th Street Suite 300 Des Moines, IA 50309
- Brasserie Tatin
105 W. 39th Street Baltimore, MD 21210
- 1 tbls olive oil
- 4 garlic cloves chopped
- 2 cups sliced mushrooms
- 1 cup chopped onion
- 2 19 oz. cans great northern beans
- 1 14 1/2 oz can stewed tomatoes chopped
- 1 cup chicken broth
- 1 tbls tomato paste
- 1 tsp Italian seasoning
- 1 tsp. red pepper flakes
- salt to taste
- 1 lb. shrimp shelled/deveined
- 2 cups bread crumbs
- In a dutch oven, saute garlic, mushrooms and onion in olive oil until onion is soft.
- Add beans, tomatoes, broth, tomato paste, Italian seasoning, red pepper flakes and salt.
- Simmer 10 minutes.
- Add shrimp and continue simmering about 5 minutes.
- Pour mixture into a large, greased baking dish.
- Top with breadcrumbs.
- Bake at 425F for 25-30 minutes or until bubbly and brown.
Plan Your Cassoulet Dinner Menu - Recipes to Follow!
- Lemony Marinated Olives
- Crudite Tray
- Roquefort Salad
- Spicy Shrimp Cassoulet
- Fruit Tart
Lemony Marinated Olives
- 3 cups brined black or green olives
- 1 cup olive oil
- 1/2 cup lemon juice
- 2 pieces fresh rosemary
- 3 garlic cloves crushed
- Combine all ingredients in a sealed container or zipper bag. Refrigerate for 24 hours before serving.
Vegetable Crudite Tray
A light and easy addition to your cassoulet menu!
A vegetable crudite tray is the perfect accompaniment for a cassoulet meal. Assorted seasonal vegetables can be served raw or blanched depending on your taste. Raw vegetables may include bell peppers, grape tomatoes, cucumber, endive, jicama, broccoli and cauliflower. Blanched vegetables may include brussels sprouts, green beans, asparagus and carrots. Serve with a luscious dip...or two!
Lemon Dill Dip - Light and refreshing for your crudite tray!
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 tsp. dried dill
- 1 tbls. fresh lemon juice
- 1 tsp. garlic salt
- Combine all ingredients and refrigerate fo at least 1 hour. Serve with fresh vegetables.
The Perfect Crudite and Dip Tray!
Enjoy this six section server from American Atelier. It is made of earthenware. Care instructions: Hand wash with warm water and mild dish detergent.
Roquefort Salad Recipes
A fresh fruit tart is a delightful
way to end any meal!
Easy Strawberry Tart...A perfect ending to your cassoulet menu!
- 1 refrigerated pie crust
- 8 oz. cream cheese softened
- 2 tbls confectioners sugar
- 3 cups fresh sliced strawberries
- 1/4 cup strawberry jam
- Preheat oven to 450°F. Place pie crust on an ungreased pizza pan or large cookie sheet. Combine cream cheese and sugar. Spread over crust. Top with strawberries. Heat strawberry jam until warm. Brush on top of fruit. Fold pie crust edges slightly over edge of fruit. Bake 35-40 minutes or until crust is lightly browned.