Cassoulet

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

  • 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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Newest Ratings and Reviews

Read all 8 reviews

  • on February 03, 2014

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    Don't know if I'd make this again, but if I did, I'd make these changes. I would sautee the veggies with a little butter in the oil, adds flavor. I would use only 1 1/2 cups broth. The can of diced tomatoes has water in it too, and while cooking in oven, the amt of liquid increased and was too watery. I took a leftover baked potato and mashed it into the broth to thicken it. I'd suggest taking one of the 3 cans of cannellini beans and crush it into the pot, then a potato won't be needed. I used chicken thighs and legs, more practical. I didn't have zucchini, but I did use canned artichoke hearts instead. There was no salt & pepper listed on recipe, don't forget that, or else it is totally bland. I needed about a TBS of salt (remember, there's a lot of liquid) and a tsp or so of pepper. Before putting on the breadcrumbs to brown, I skimmed off the top fat layer of grease, don't need that. I think serving this with rice or (biscuits as we did) is a good idea to sop up the gravy.

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  • on January 30, 2013

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    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.

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  • on December 31, 2012

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    Simple, easy, and the whole family loved it.

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