Country-Style Cassoulet Recipe
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Rich with tradition, this classic French peasant dish offers a robust blend of beans, meats, poultry, and vegetables in every bowl.
Ingredients
- 1 pound assorted dry beans (2-1/2 cups)
- 4-1/2 cups cold water
- 1 tablespoon instant beef bouillon granules
- Dash ground cloves
- 4 bay leaves
- 1 5-pound domestic duckling or 1 3- to 3-1/2-pound broiler-fryer chicken, cut up (skinned, if desired)
- 1 to 2 tablespoons cooking oil
- 3/4 pound boneless lean pork, cut into bite-size pieces
- 3/4 pound boneless lean lamb or beef, cut into bite-size pieces
- 2 large onions, cut into thin wedges
- 2 medium carrots, sliced (1 cup)
- 3 cloves garlic, minced
- 1-1/4 cups dry white wine
- 1 14-1/2-ounce can tomatoes, undrained and cut up
- 2 teaspoons dried thyme, crushed
- 1 teaspoon pepper
- 3/4 cup dry bread crumbs
- 3 tablespoons margarine or butter, melted
- 2 tablespoons snipped parsley
- In an 8- to 10-quart Dutch oven, combine beans with enough water to cover. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover; let stand for 1 hour. Drain beans; rinse.
- In the same Dutch oven combine drained beans, the 4-1/2 cups cold water, bouillon granules, and cloves. Add bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours. Discard bay leaves.
- Meanwhile, in a large skillet brown the duckling or chicken in hot oil (omit oil if duckling or chicken is not skinned) over medium-high heat about 10 minutes or until brown, turning occasionally. Remove duckling or chicken from skillet, reserving drippings in pan.
- Cook pork in the reserved drippings for 5 to 6 minutes or until brown; remove pork. In the same skillet cook lamb or beef for 8 to 10 minutes or until brown. Remove meat; drain fat from skillet.
- In the same skillet cook onion wedges and carrot about 5 minutes or until tender. Add garlic; cook for 30 seconds more. Add pork, lamb or beef, and onion mixture to bean mixture in the Dutch oven; stir to combine.
- To the same skillet add 1/4 cup of the white wine. Heat and stir to scrape up browned bits in bottom of skillet. Add to Dutch oven along with the remaining 1 cup wine, undrained tomatoes, thyme, and pepper. Arrange duckling or chicken pieces atop. Bring to boiling; reduce heat. Cover and simmer for 1 hour. (At this point, mixture can be cooled, then stored in the refrigerator, covered, for up to 3 days.)
- Bake, covered, in a 375 degree F oven for 45 minutes (1 hour, if chilled). Combine bread crumbs, margarine or butter, and parsley. Sprinkle atop cassoulet; bake, uncovered, 15 to 20 minutes more or until crumbs are brown. Makes 10 servings.
- Calories 591, Total Fat 31 g, Saturated Fat 10 g, Cholesterol 93 mg, Sodium 503 mg, Carbohydrate 40 g, Fiber 4 g, Protein 34 g. Daily Values: Vitamin A 45%, Vitamin C 17%, Calcium 8%, Iron 41%.
- Percent Daily Values are based on a 2,000 calorie diet
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