Best Kielbasa Cassoulet Wbeans One Pot Dish Recipes

CROCK POT KIELBASA CASSOULET

Steps:

• Spray 3 to 5 quart crock pot with non-stick cooking spray.
• Rinse beans and drain.
• Separate onion slices into rings.
• Put all ingredients into crock pot, stir to combine.
• Cook on high 4 hours or low 8 - 10 hours.
• Hints: *Use whatever combination of beans you have on hand, but don't use seasoned beans. *It's MUCH better made with wine; the alcohol cooks off; you can buy tiny bottles in a four pack if you're not a wine drinker. *Leave the thyme sprigs whole; the leaves will fall off during cooking. Remember to fish out the stems before serving.

SIMPLIFIED CASSOULET WITH PORK AND KIELBASA

Steps:

• Brining the Chicken: In gallon-sized zipper-lock plastic bag, dissolve salt and sugar in 1 quart cold water. Add chicken, pressing out as much air as possible; seal and refrigerate until fully seasoned, about 1 hour. Remove chicken from brine, rinse thoroughly under cold water, and pat dry with paper towels. Refrigerate until ready to use.
• Preparing the Topping: While chicken is brining, adjust oven rack to upper-middle position; heat oven to 400 degrees. Mix bread crumbs and butter in small baking dish. Bake, tossing occasionally, until light golden brown and crisp, 8 to 12 minutes. Cool to room temperature; set aside.
• Bring the beans, whole onion, garlic head, salt, pepper and 8 cups water to a boil in a stockpot or Dutch oven over high heat. Cover, reduce the heat to medium-low, and simmer until the beans are almost fully tender, 1 1/4 to 1 1/2 hours. Drain the beans and discard the onion and garlic.
• While the beans are cooking, fry the bacon in a Dutch oven over medium heat until just beginning to crisp and most of the fat has rendered, 5 to 6 minutes. Using a slotted spoon, add half of the bacon to the pot with the beans; transfer the remaining bacon to a paper towel-lined plate and set aside.
• Increase the heat to medium-high; when the bacon fat is shimmering, add half of the chicken thighs, fleshy-side down; cook until lightly browned, 4 to 5 minutes. Using tongs, turn chicken pieces and cook until lightly browned on second side, 2 to 3 minutes longer. Transfer chicken to large plate; repeat with remaining thighs and set aside.
• Drain off all but 2 tablespoons fat from pot. Return pot to medium heat; add pork pieces and cook, stirring occasionally, until lightly browned, about 5 minutes.
• Add chopped onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add minced garlic, tomatoes, tomato paste, thyme, bay leaf, cloves, and pepper to taste; cook until fragrant, about 1 minute.
• Stir in chicken broth and wine, scraping up browned bits off bottom of pot with wooden spoon. Submerge the chicken in the pot, adding any accumulated juices. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer about 40 minutes. Remove the cover and continue to simmer until the chicken and pork are fully tender, 20 to 30 minutes more.
• Gently stir the kielbasa, drained beans and reserved bacon into the pot with the chicken and pork; remove and discard the thyme and bay leaf and adjust the seasonings with salt and pepper. Sprinkle the croutons evenly over the surface and bake at 425, uncovered, until the flavors have melded and the croutons are deep golden brown, about 15 minutes. Let stand 10 minutes and serve.

EASY FRENCH CASSOULET WITH WINE, BEANS, SAUSAGE, HAM AND HERBS

Steps:

• In a large oven-proof skillet such as a Le Creuset or Dutch oven cook sausage, onion, and garlic over medium-low heat until meat is lightly browned and onion is tender; drain off fat.
• Add ham, parsley, and bay leaf; mix well. Stir in undrained beans, wine, and cloves.
• Bake, covered, at 325°F for 45 minutes.
• Uncover and bake 40 to 45 minutes longer, stirring occasionally. Remove bay leaf.
• Serve in bowls with butter and a baguette or hot corn bread, if desired.
• Makes 6 servings.

PORK AND KIELBASA CASSOULET

Steps:

• In a large ovenproof pot or Dutch oven cook the chopped bacon until crisp; transfer the bacon to a large bowl and discard all but 3 tablespoons fat from the pot.
• Add in the pork shoulder cubes and kielbasa slices and brown (about 10-12 minutes, you might have to this in batches) transfer to a bowl with the bacon.
• Add in onions, garlic, celery, carrots, dryed thyme and dryed chili flakes; saute until tender (about 4 minutes).
• Add in the tomato paste and cook stirring for 1 minute.
• Add in chicken broth and tomatoes with juice; bring to a boil.
• Add in the meats from the pork, kielbasa and bacon; stir to combine (if you are using the dryed beans then add them in at this point with the meats).
• Cover pot and transfer to 325 degree oven for 1 hour.
• After 1 hour of cooking stir in the wine and canned beans, season with salt and pepper.
• In a bowl, mix together the fresh breadcrumbs, Parmesan and 1 tablespoon olive oil, then sprinkle over cassoulet.
• Return to the oven UNCOVERED and cook until the pork is tender and the dryed beans are tender (if using them) and the topping is golden and crisp (about 40-45 minutes).
• *NOTE* to prepare this recipe using dryed beans, place the beans in a large saucepan.
• Add enough cold water to cover by 3 inches.
• Bring to a boil; remove from heat, cover and soak for 1 hour.
• Drain and rinse under cold water.
• Return the beans to the pot, add in enough cold water to cover the beans by 3 inches; bring to a boil; cover and simmer over medium-low heat until beans are almost tender (about 30 minutes) drain, then add them into the cassoulet as directed.

POTATO AND KIELBASA SAUSAGE BAKE (ONE POT MEAL)

Steps:

• Turn oven onto 400 degrees. Start by preparing the different vegetables.
• Peel and chop the Potatoes into thick slices. For the potatoes I like to cut in half, cut in half again, and then cut in half again. Peel and carrots and slice into good thick pieces. Chop the scallions, white and green parts.
• Wash the zucchini and yellow squash well and slice. Try to keep the vegetables around the same size for even cooking.
• Cut the sausage down the middle and then slice into good sized pieces.
• Place all the vegetables in a large baking pan. Pour the olive oil well over all the vegtetables. Add the seasonings well, you may need adjust the seasonings to your taste.
• Bake for about 40-50 minutes or until the potatoes are tender and browned.