Best Garbanzo Cassoulet Recipes

THREE-BEAN CASSOULET

Steps:

• In an ungreased 3-qt. baking dish, combine all ingredients. Cover and bake at 350° for 60-70 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf.

GARBANZO CASSOULET

Steps:

• BEANS.
• Put chick peas in large pot and add water to cover. Stick cloves in whole onion and add to pot along with carrots, garlic and parsley sprigs.
• Bring to boil, reduce heat, cover and simmer for 45 minutes or until carrots are tender.
• Drain and discard the onion with cloves and parsley sprigs. Set aside.
• SAUCE.
• In large skillet, heat the olive oil over medium-high heat. Add onion and garlic and cook, stirring, until onion becomes translucent, about 5 minutes.
• Stir in the fresh tomatoes. Add tomato sauce, 1 1/2 cups of reserved bean liquid, lemon juice, sugar, basil and thyme. Bring sauce to a boil, reduce heat and simmer, covered, for about 45 minutes. Add salt and pepper. Remove the pan from heat and set aside.
• TOPPING.
• In medium skillet, heat olive oil over high heat. Add 1 cup of the bread crumbs and fresh parsley and cook, stirring, until golden, about 1 minute.
• Remove pan from heat, transfer to a bowl and mix in remaining 1 cup of bread crumbs. Set aside.
• AT LAST.
• Preheat oven to 350 Fahrenheit. Combine beans and sauce in deep oven-proof casserole or baking dish.
• Sprinkle 1/3 of bread crumb mixture on top and bake for 15 minutes.
• Push bread crumb layer down into beans with back of spoon and sprinkle with 1/3 of bread crumb mixture and bake for 15 minutes.
• Repeat with last 1/3 of bread crumb mixture, and bake for 10 minutes.
• Finally, place cassoulet under broiler for 5 minutes or until lightly browned on top. Serve immediately.

CASSOULET WITH LOTS OF VEGETABLES (MARK BITTMAN)

Steps:

• Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
• Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
• Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.
• Slow-Cooked Cassoulet. Start with dried beans. After browning the meat in Step 1, leave it in the pan and add 1/2 pound dry white beans (they'll cook faster if you soak them first) and enough water or stock to just cover. Bring to a boil, then reduce the heat and cook, stirring occasionally, for about an hour. Meanwhile, in a separate pan with another 2 tablespoons of olive oil, cook the vegetables as directed in Step 2. Add them to the pot of beans along with the tomatoes and herbs. Bring to a boil, then reduce the heat to a gentle bubble and cook, stirring occasionally, until the beans are tender, adding more liquid as necessary to keep them moist. This will take anywhere from another 30 to 60 minutes, depending on the age of your dried beans.

CHICKPEA CASSOULET WITH TOMATOES AND CHARD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cook pasta al dente; drain.
• Saute onion, garlic, crushed red pepper, herbs, paprika, and saffron (if desired).
• Cook over medium high heat, stirring frequently until onions are soft about 8 minutes.
• Add chickpeas, 1/2 cup of their liquid and tomatoes.
• Season with pepper.
• Lower heat and simmer 15 minutes.
• If pan becomes dry, add a little water to keep it moist.
• Steam chard until bright green and tender.
• Remove, chop coarsely, season with pepper and if desired salt.
• Put pasta in casserole, add chick pea-tomato mixture, chard and cheese.
• Toss until well mixed.
• Cover with foil and bake until warmed through, about 20 minutes.
• Serve with additional grated cheese if desired.