Best Easy Skillet Cassoulet Recipes

EASY SKILLET CASSOULET

Easy Skillet Cassoulet image

A 30 minute skillet recipe inspired by the traditional cassoulet of France. Adapted from a recipe by Yasmin Fahr at Serious Eats http://bit.ly/NqpVPH

Provided by DrGaellon

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 lb kielbasa, sliced into 1-inch pieces
1 lb boneless pork loin chop, cut into 1-inch cubes
kosher salt
ground black pepper
1 medium onion, sliced thin
4 garlic cloves, minced finely and divided
1 cup low sodium chicken broth, canned or homemade
1 (28 ounce) can whole canned tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
1 small shallot, sliced thin
1 1/2 cups plain breadcrumbs
2 teaspoons dried thyme
2 teaspoons dried oregano
2 tablespoons extra-virgin olive oil

Steps:

In a broiler-safe 12" skillet, heat oil until it shimmers. Fry kielbasa until both sides are nicely browned; remove sausage to a bowl. Add pork cubes to the same pan; season with salt and pepper, then cook until nicely browned on 2 sides; remove to same bowl.
Add a drop more oil to the pan and add onion. Cook until softened. Add half the garlic and cook until fragrant, about 1 minute. Add stock to deglaze the pan, then return pork cubes and kielbasa to pan.
Empty tomato can into a large bowl. Squeeze each tomato in your hand until it bursts, squishing the tomato into small pieces. Dump the whole mess into the pan and add beans. Bring to a boil, turn down to a simmer and cook about 15 minutes. Add salt and pepper if needed.
Meanwhile, preheat broiler. In a bowl, combine remaining garlic with shallot, breadcrumbs, thyme, oregano and olive oil. Mix well. When everything is done, top the dish evenly with the breadcrumb mixture and broil until nicely browned, 3-4 minutes.

Nutrition Facts : Calories 958.9, Fat 55.9, SaturatedFat 15.9, Cholesterol 150.7, Sodium 1995.9, Carbohydrate 61.2, Fiber 10.5, Sugar 12.4, Protein 52.7

EASY SKILLET CASSOULET

EASY SKILLET CASSOULET image

Categories Bean Pork Dinner Casserole/Gratin

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
3 pork sausages, (about ¾ pound), pricked
3/4 pounds pork tenderloin, cut into 1-inch medallions
Kosher salt and freshly ground black pepper
1 medium onion, thinly sliced (about 1 cup)
4 cloves garlic, minced or grated with a Microplane (about 4 teaspoons), divided
1 (28-oz) can whole peeled tomatoes
1 (15-oz) can great northern beans, rinsed and drained
1 cup homemade or store-bought low sodium chicken stock
1 medium shallot, thinly sliced (about 1/4 cup)
1 ½ cups fresh or store-bought breadcrumbs
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons extra-virgin olive oil

Steps:

Pre-heat the broiler. Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the sausages and cook for 2 minutes, then add the medallions of pork and cook until the sausages have browned, about a minute, then flip both the sausages and medallions and cook until the other side is browned, about 3 minutes more. Move to the sides of the pan, and add the onion. Cook, stirring, until softened, about 3 minutes. Add half of the garlic and cook until fragrant, about 30 seconds longer. Add the tomatoes, beans, and stock and bring to a simmer until thickened, breaking the tomatoes apart with a wooden fork as they soften, 12 to 15 minutes. Meanwhile, mix the garlic, shallot, breadcrumbs, thyme, oregano and olive oil together in a small bowl. Remove skillet from the heat and top with the breadcrumb mixture and place under the broiler until browned and crisp on top, about 2 minutes. Serve at the table.