Ham And Bean Cassoulet With Cornmeal Dumplings Recipes

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HAM AND BEAN CASSOULET WITH CORNMEAL DUMPLINGS



Ham and Bean Cassoulet with Cornmeal Dumplings image

Provided by Erin Browne

Time 2h40m

Number Of Ingredients 20

For the cassoulet:
1lb dry lima beans (butter beans)
1lb dry baby lima beans
1 yellow onion, chopped
3 cloves garlic, minced
1 TBS olive oil
1 cup (generous) sliced carrots
1 8oz package of cooked, cubed ham
2 32oz. containers of chicken broth
1/2 tsp (generous) dried rosemary
salt and pepper to taste
For the dumplings:
1/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp pepper
2 TBS cold butter, cut into pieces
2/3 cup buttermilk

Steps:

  • The night before, place dry beans into a pot, cover with enough water to reach 3-4 inches above beans, and allow to soak overnight.
  • When ready to begin the cassoulet, drain the beans, rinse, and pick out any odd-looking bits.
  • In a large dutch oven or stew pot, heat the olive oil and saute the onions until translucent and fragrant. Add the ham and garlic and continue to cook an additional 2-3 minutes.
  • Pour both boxes of chicken broth into the pot followed by the beans, carrots, and rosemary. Season with salt and pepper. Bring to a boil and then reduce to a simmer and cover, stirring occasionally, 2 - 2.5 hours until beans are very soft.
  • When the cassoulet is almost done, prepare the dumplings. Mix together the first 6 ingredients and then using a pair of forks or a pastry blender, cut the cold butter into the mixture until it is coarse and crumbly. Add the buttermilk and mix until just combined.
  • Drop the cornmeal mixture by heaping tablespoons into the cassoulet. Cover and simmer 15-20 minutes until dumplings are dry to the touch.

HAM AND BEAN CLASSIC FRENCH CASSOULET



Ham and bean Classic French Cassoulet image

Slow cooking brings out all the wonderful flavors together in this streamlined version of the classic French bean stew. Add some crusty breads, a glass of beer or wine, and you're set.

Provided by Swtpea35

Categories     Main Dish

Time 30m

Yield 6

Number Of Ingredients 15

1 bag (16oz) dry navey beans
1 pkg 16oz turkey smoked sausage or left over ham
1 cup carrot chopped
1 cup celery chopped
1 cup onion chopped
3 cloves garlic minced
2 cans 14oz each chicken broth
1 can 14 oz diced tomatoes
1 cup water
1/2 cup dry white wine
1 bay leaf
1 tsp italian seasoning
1/2 tsp fennel seed
1/2 tsp black pepper
1/2 tsp hot pepper sauce

Steps:

  • Rinse and sort beans. In 6-quart slow cooker, combine beans and remaining ingredients; stir to combine. Cook until beans are very tender, about 7 to 8 hours on high heat setting. Remove and discard bay leaf. Ladle into serving bowls. NOTE: the Italian seasoning and the fennel are a substitute for herbs de Provence. If you have herbs de Provence, use 1.5 tsp of that and eliminate the Italian seasoning and fennel.

Nutrition Facts : Calories 23 calories, Fat 0.153880505059 g, Carbohydrate 4.36223793861153 g, Cholesterol 0 mg, Fiber 1.05756699199735 g, Protein 0.559503207167047 g, SaturatedFat 0.0325492306432984 g, ServingSize 1 1 Serving (81g), Sodium 31.4639368705694 mg, Sugar 3.30467094661418 g, TransFat 0.0363225681841967 g

EASY FRENCH CASSOULET WITH WINE, BEANS, SAUSAGE, HAM AND HERBS



Easy French Cassoulet With Wine, Beans, Sausage, Ham and Herbs image

This cassoulet is a wonderful and EASY one-pan variation of the French classic! Great, warming comfort food that takes the chill off in the colder months. Very hearty and welcoming to come home to after a winter's walk or some sledding fun! Serve the steaming cassoulet in bowls accompanied with a baguette or corn bread, a tossed salad, and a nice glass of cider or wine. ENJOY! Notes: Chopped kielbasa will work in place of the bulk pork sausage, and ground allspice in place of the cloves. Also dry white vermouth in place of dry white wine, is good. Can be baked in a 2-quart size casserole dish (deep rather than shallow), if you do not have a Dutch oven.

Provided by BecR2400

Categories     One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb bulk pork sausage or 1/2 lb chopped kielbasa
1 small onions, sliced or 1/2 cup onion
1 carrot, thinly sliced
1 stalk celery & leaves, sliced
1 garlic clove, minced
1 1/2 cups cubed cooked ham
2 tablespoons snipped fresh parsley
1 teaspoon dried thyme
1 pinch rosemary
1 bay leaf
2 (15 ounce) cans white beans (undrained)
1/4 cup dry white wine or 1/4 cup dry white vermouth
1 dash ground cloves or 1 dash allspice

Steps:

  • In a large oven-proof skillet such as a Le Creuset or Dutch oven cook sausage, onion, and garlic over medium-low heat until meat is lightly browned and onion is tender; drain off fat.
  • Add ham, parsley, and bay leaf; mix well. Stir in undrained beans, wine, and cloves.
  • Bake, covered, at 325°F for 45 minutes.
  • Uncover and bake 40 to 45 minutes longer, stirring occasionally. Remove bay leaf.
  • Serve in bowls with butter and a baguette or hot corn bread, if desired.
  • Makes 6 servings.

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