Cassoulet

Recipe courtesy Kelsey Nixon
Show: Kelsey's Essentials Episode: Stews

Photo: Cassoulet

TOTAL TIME: 1 hr 35 min
Prep: 25 min
Inactive Prep: --
Cook: 1 hr 10 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 3 tablespoons olive oil, divided
  • 8 ounces loose or bulk hot Italian sausage
  • 8 ounces slab bacon, cut into lardons
  • 1 medium onion, diced
  • 3 medium carrots, diced unpeeled
  • 2 stalks celery, diced
  • 4 cloves garlic, smashed
  • 1 medium zucchini, diced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon torn fresh rosemary leaves 2 cups low-sodium chicken broth or stock
  • 3 cans (15.5-ounce) cannellini beans, drained and rinsed or 8 ounces dried cannellini beans, cooked
  • 2 pieces duck confit leg and thigh, optional, but suggested
  • 1 cup bread crumbs
  • 3 tablespoons butter, melted
  • 3 tablespoons chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
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Directions

Preheat the oven to 350 degrees F.

In a large Dutch oven, heat the oil over medium-heat. Add the Italian sausage and bacon to brown on all sides breaking up with the back of a wooden spoon, about 10 minutes. Remove all but 2 tablespoons fat. Add the onion, carrots, celery, and garlic and saute briefly, just until fragrant scraping up any browned bits. Add the zucchini, diced tomatoes, thyme, rosemary, chicken broth, and canned or cooked cannellini beans. Bring the mixture to a simmer. Add the duck confit. Remove the Dutch oven from the stovetop and place in a 350 degree F oven for 30 minutes remove and sprinkle the bread crumbs and place back in the oven for another 10 minutes or until golden brown.

Cassoulet Variation:
Cajun Cassoulet: Use Andouille sausage and chicken as meat varieties. Replace the thyme and rosemary with 1 tablespoon Cajun seasoning. Substitute the cannellini beans for red beans.

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4

Newest Ratings and Reviews

Read all 7 reviews

  • on January 30, 2013

    Flag

    This was really delicious and pretty easy to pull together. I'm so glad I tried it. I found the duck confit already cooked and vacuum packed at my grocery store. I will make this one often. Hearty and flavorful, but not too out there for my picky eaters.

    people found this review Helpful.
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  • on December 31, 2012

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    Simple, easy, and the whole family loved it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 02, 2012

    Flag

    Add the butter and parsley to the bread crumbs and sprinkle on top.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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