Cassoulet
It's been quite awhile since I last put together a batch of Cassoulet. So much so that I have forgotten it was an all day thing, even using the quick soak method for dried beans. While they are getting cool enough to place in the fridge, I will post the recipe here. As with the previous post regarding Bean Prep, this recipe also comes from the Northarvest. As will the next one. That's because, of the five recipes listed in it, these two are the only ones I ever really enjoyed.
CASSOULET
Ingredients:
1 Pound Navy Beans (or your own combination of beans equal to one pound)
1/2 Tablespoon Chicken Bouillon Powder
5 Cups Water
4-5 Slices Bacon, diced
1 Medium Onion, diced
2 Carrots, cut into 2-inch pieces
1 Bay leaf
1 Tablespoon Parsley
1 Tablespoon Celery Leaves or seeds
1 Teaspoon Salt
1/8 Teaspoon Black Pepper (either ground or fresh grind)
1 Pound Polish (or Italian or Chicken Sausage)
1 1/2 Pounds Ham
Directions:
Soak beans. Drain beans; discard soak water. In a 4-quart pot add beans, bouillon and water. In skillet, fry bacon until crisp. Add bacon, onion and carrots to beans. Make a bouquet garni (cheesecloth) of bay leaf, parsley and celery; add to beans. ( Not having cheesecloth on hand I used a loose-leaf tea strainer) Cover and simmer beans until they are tender, about 1 to 1 1/2 hours. Remove bouquet. Add diced pieces of ham to beans and top Cassoulet with Polish Sausage, cut in diagonal slashes. Cook at 350F in oven for 1 hour, or in a crock pot on high for 3 hours.
CASSOULET
Ingredients:
1 Pound Navy Beans (or your own combination of beans equal to one pound)
1/2 Tablespoon Chicken Bouillon Powder
5 Cups Water
4-5 Slices Bacon, diced
1 Medium Onion, diced
2 Carrots, cut into 2-inch pieces
1 Bay leaf
1 Tablespoon Parsley
1 Tablespoon Celery Leaves or seeds
1 Teaspoon Salt
1/8 Teaspoon Black Pepper (either ground or fresh grind)
1 Pound Polish (or Italian or Chicken Sausage)
1 1/2 Pounds Ham
Directions:
Soak beans. Drain beans; discard soak water. In a 4-quart pot add beans, bouillon and water. In skillet, fry bacon until crisp. Add bacon, onion and carrots to beans. Make a bouquet garni (cheesecloth) of bay leaf, parsley and celery; add to beans. ( Not having cheesecloth on hand I used a loose-leaf tea strainer) Cover and simmer beans until they are tender, about 1 to 1 1/2 hours. Remove bouquet. Add diced pieces of ham to beans and top Cassoulet with Polish Sausage, cut in diagonal slashes. Cook at 350F in oven for 1 hour, or in a crock pot on high for 3 hours.
By using your own combinations of beans and sausages, you change up the flavor and make it your own. While I love a good Polish sausage, I am also a big fan of chicken sausage, which I pick up at the local Fresh Thyme market. We all have a favorite organic shop and that's my favorite.
Serve with your favorite fresh bread or cornbread.
Serves 8
Cassoulet
Stainless Tea Strainer
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