Best Winning Country Cassoulet 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 :

WINNING COUNTRY CASSOULET RECIPE

Winning Country Cassoulet Recipe image

Make and share this Winning Country Cassoulet Recipe recipe from Food.com.

Provided by Bren in LR

Categories Beans

Time 2h35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3/4 lb dried navy beans
3 cups water
1 bay leaf
1 (14 1/2 ounce) can chicken broth
1/4 lb bacon, diced
4 chicken legs (or thighs)
2 medium carrots, thick sliced
1 medium onion, chopped
1 cup canned diced tomato
1/4 cup coarsely chopped celery (with leaves)
2 garlic cloves, crushed
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon pepper
1/2 lb 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 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, thyme, sage and pepper. 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. Garnish with parsley.
WINE PAIRINGS: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Nutrition Facts : Calories 957.5, Fat 51.2, SaturatedFat 15.6, Cholesterol 192.6, Sodium 1797.7, Carbohydrate 60.7, Fiber 22.9, Sugar 8.1, Protein 62.8