Cassoulet Recipes

by MareeT

This authentic dish from the south of France is one of the ultimate comfort foods.

This is one dish that if you have not made, you will kick yourself for alll of the years you have missed. The wonderful aroma escaping from the oven while cooking is to die for!

Classic dishes have usually been around for a long time and have a history of being delicious. 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.

Photo Credit: Flickr

Cassoulet- A Very Old Recipe

The origin of cassoulet dates back to the mid 1300's

An Easy Sausage Cassoulet

Cassoulet Recipes

No time for classic cassoulet? Try this easy and quick recipe.

Prep time 30 min  -  Total time 60 min
Ingredients for 4 servings
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

Recipe  0.0/5 Stars (0 Votes)

Tips For Making The Best Cassoulet

  • Plan ahead when making traditional cassoulet as the beans need to be soaked the night before.
  • The longer the flavors of the cassoulet blend, the better it is, so make plenty for leftovers.
  • A cassoulet dish should be wider than deep, to form a nice crust on top.

Which is your favorite cassoulet ingredient?

Light Chicken Cassoulet

Light Chicken Cassoulet

A light and easy modern version using boneless chicken breasts and turkey sausage.

Prep time 15 min  -  Total time 60 min
Ingredients for 4 servings
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.

Recipe  0.0/5 Stars (0 Votes)

A Pork Cassoulet

This video will give you a hands on approach to making cassoulet.

Classic Cassoulet Baking Dishes

All-Clad 421349 Stainless Steel Tri-Ply Bonded Dishwasher Safe Cassoulet with Lid / Cookware, 3-Q...

This versatile All-Clad Stainless 421349 3-Quart cassoulet features deep sides to easily accommodate soups, stews and casseroles. The rounded bottom is the ideal shape for easy ...

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Matfer Bourgeat Earthenware Cassoulet Dish 059925

Earthenware Cassoulet Dish by Insitu. Glazed earthenware, stackable. The model number of this product is 059925.

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Le Creuset Enameled Cast-Iron 4-1/2-Quart Cassoulet Dish, Flame

Specially designed to mimic traditional versions of the French Cassole. The shape is wide at the top, allowing more surface area for a crispy brown topping achieved in the oven....

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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!

Updated: 03/10/2015, MareeT
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