Cassoulet White Bean Casserole With Pork Lamb And Duck Part 2 Recipes

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CASSOULET (FRENCH PORK AND BEAN CASSEROLE)



Cassoulet (French Pork and Bean Casserole) image

White beans slow-cooked with bacon, pork shoulder, sausage, and chicken thighs pick up tons of flavor in this cassoulet, a hearty French casserole.

Provided by Tara Leung

Categories     Dinner     Main Dish

Time 5h30m

Number Of Ingredients 14

1 1/2 pounds dried great northern beans (or other white beans)
1 tablespoon kosher salt
8 ounces bacon, chopped
1 1/2 pounds boneless pork shoulder, cut into bite sized pieces
6 skin-on, bone-in chicken thighs
black pepper
12 ounces precooked smoked sausage (such as kielbasa), sliced
1 large onion, chopped
2 carrots, peeled and cut in 2 inch pieces
2 stalks celery, cut in 2 inch pieces
4 cloves garlic, smashed
1/4 cup tomato paste
2 1/4 quarts chicken broth
3 sprigs fresh thyme, plus additional for garnish

Steps:

  • Place beans in a bowl or pot and mix in kosher salt. Add enough cold water to cover the beans, plus an extra 2-3 inches of water. Leave at room temperature to soak 8 - 24 hours.
  • In a large Dutch oven or other oven safe pot (at least 6 ¾ quarts, unless you are scaling down the recipe), cook bacon over medium heat until browned, 7-10 minutes, stirring often. Remove bacon with a slotted spoon to a paper-towel lined plate.
  • Season pork shoulder pieces and chicken thighs with black pepper. (I do not use salt due to the salt in the bacon and sausage.)
  • Turn heat to medium-high. Brown the pork shoulder in the pot with the bacon fat, stirring often to get all sides browned. Remove browned pork to a plate.
  • Brown chicken thighs in the pot with the pork fat over medium-high heat, 3-5 minutes per side. Brown in 2 batches if they don't all fit in a single layer. Remove browned chicken to a plate.
  • Cook sausage in the same pot over medium heat, stirring often, until nicely browned. Remove to a plate. Pour out all but 2 tablespoons of fat.
  • Add onion, carrots, and celery, and cook for 7 minutes, stirring frequently. Add garlic and cook 3 more minutes. Add tomato paste and stir to mix. Add chicken broth. Scrape up any browned bits from the bottom of the pan.
  • Drain beans and rinse under cold water. Add beans to pot with onion. Bring to a simmer. Cover and reduce heat to low. Simmer for 1 hour.
  • Meanwhile, preheat oven to 300 degrees.
  • When beans have simmered for 1 hour, add sausage, pork, and bacon to the beans and mix to incorporate. Top with thyme sprigs. Place chicken thighs on top of the mixture, skin side up. Cover and transfer to oven.
  • Bake for 3 ½ hours. Check the liquid level about halfway through. If the beans are not covered, pour in a little water.
  • Let cool for 10 minutes before serving.

ALL-DAY SLOW-COOKER CASSOULET



All-Day Slow-Cooker Cassoulet image

This cassoulet is filled to the brim with white beans, lamb, garlic sausage, and smoked sausage (and breadcrumbs), but you can make yours with pork or ham, goat, or duck. Whatever you use, keep the proportions similar to those listed below, and you can't lose.

Provided by Andrew Schloss

Categories     Slow Cooker     Lamb     Sausage     Duck     Bean     Breadcrumbs     Soup/Stew

Yield Serves 12

Number Of Ingredients 20

1 pound dried large white beans, such as cannellini or baby limas
1 duck (about 4 pounds)
1 pound boneless leg of lamb, cut into 2-inch cubes
2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
8 ounces garlic sausage, cut into 2-inch lengths
8 ounces smoked sausage, such as andouille, cut into 2-inch lengths
1 large onion, diced
2 large celery ribs, cut into 1/4-inch-thick slices
4 cloves garlic, minced
1/4 teaspoon ground nutmeg
1 teaspoon dried Italian seasoning
Pinch of ground cloves
1/2 cup dry white wine
4 cups beef or chicken broth, or a mixture
1 can (about 15 ounces) diced tomatoes, drained
2/3 cup dried breadcrumbs
1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
Special Equipment
5-6 quart slow cooker

Steps:

  • Put the beans in a medium bowl, cover with about 3 inches of water, and soak overnight. Or put the beans in a saucepan, cover with water, and bring to a boil for 3 minutes. Remove from the heat and soak for 1 hour. Then drain.
  • Meanwhile, cut the duck into 8 pieces: 2 breast halves, 2 drumsticks, 2 thighs, and 2 wings. Trim off all visible fat and excess skin and set the fat and skin aside. Season the duck pieces and lamb with the salt and pepper and set aside.
  • Cook the duck fat and skin in a large heavy skillet over medium heat until between 1/4 and 1/3 cup fat is in the pan, about 4 minutes. Remove the solid pieces of fat and skin and discard. Brown the duck in the hot fat on both sides, about 4 minutes per side, and set aside. Brown the lamb, about 4 minutes per side, and set aside. Brown the sausage pieces on all sides, about 3 minutes per side, and set aside.
  • Add the onion and celery to the skillet and sauté until lightly browned, about 4 minutes. Add the garlic, nutmeg, Italian seasoning, and cloves and sauté until aromatic, about 1 minute. Add the wine and bring to a boil. Add the beef broth and tomatoes, return to a boil, and remove from the heat.
  • To assemble the cassoulet:
  • Layer the beans and meats, in alternating layers (4 of beans, 3 of meat), starting and ending with the beans. Pour the liquid over all, cover the cooker, and cook until the beans are tender, 8 to 10 hours on low.
  • Preheat an oven to 350°F. Mix the breadcrumbs and parsley and scatter over the top of the cassoulet. Transfer the crock with the cassoulet to the oven and bake until the top is browned and bubbling, about 30 minutes. Serve immediately.

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