recipes of the day 04/09/04.

Discussion in 'Recipes' started by snorton938, Apr 8, 2004.

  1. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    this is really good and is a staple in french country cooking. you can substitute really any meat you want. i had some with veal, lamb and pork that was delicious. also, i don't think that there is any law saying you only have to use only white beans (although that's the classic style). you could use red beans or even a mixture of the two and mix white meats (chicken and pork) with red meats (like beef and lamb) to get various flavors.


    1 (16 oz.) dried Great Northern beans
    1 lg. chicken or duck, thawed if frozen
    1 lb. pork tenderloin
    3 qt. water
    1/4 tsp. ground cloves
    2 bay leaves
    1 lb. kielbasa sausage
    1 lg. onion, chopped
    1 c. dry white wine
    1 (8 oz.) can tomato sauce
    1 1/2 tsp. salt
    1 tsp. dried thyme
    1/4 tsp. ground black pepper
    2 tbsp. butter
    1 c. fresh bread crumbs
    2 tbsp. chopped fresh parsley leaves
    1. Sort and soak beans in cold water to cover overnight. Drain beans.

    2. Remove giblets from chicken or duckling. Rinse poultry and remove excess fat from neck and body cavities. In 8-quart saucepan, heat soaked beans, poultry, water, cloves, and bay leaves to boiling. Skin and discard foam from surface. Reduce heat to low; cover and simmer bean mixture 1 hour. Remove poultry to large bowl; set aside. Continue cooking beans 30 minutes longer or until they are tender but retain their shape. Cut poultry into service-size pieces. Cut kielbasa into 3/4 inch thick slices. Cut pork into 1/4 inch slices.

    3. Drain beans in colander, reserving the cooking liquid. Discard bay leaves. Skim fat from surface of reserved liquid.

    4. In large skillet, heat 2 tablespoons butter over medium high heat. Saute pork slices briefly; saute sausage until brown. Brown poultry pieces, skin side down until the skin is crisp. As each meat is browned, remove to a bowl.

    5. Add onion to skillet and saute until tender. Pour off all fat from skillet, add wine, tomato sauce, 2 cups reserved cooking liquid, salt, thyme, and pepper. Heat to boiling, stirring often to loosen browned on bits.

    6. Heat oven to 375 degrees. In 5 quart oval baking pan or casserole, place half the beans, pork slices, and sausage slices in 3 layers. Repeat layering with remaining beans, pork, and sausage. Pour onion mixture over the entire contents of pan. Arrange poultry pieces skin side up, over mixture. If necessary, add more reserved cooking liquid to cover the bean mixture but not the poultry.

    6. Bake cassoulet, covered 1 1/4 hours, adding more reserved liquid if beans are dry.

    7. Meanwhile, in small skillet melt 2 tablespoons butter. Add bread crumbs, cook and stir until crisp and browned. Remove from heat; stir in parsley. Sprinkle crumbs over cassoulet and bake uncovered for 15 minutes longer. Serves 6-8.

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