Chef Terry's Slow Cooker Cassoulet, AKA beans
This video, Chef Terry adapts a classic French dish, cassoulet. He makes several substitutions based upon need (the supermarket didn't have the product.) and cooking method to suit a preferred tool.
Ingredients
1 lb White Beans (any white beans will do I used Great Northern)
6 Chicken Drumsticks (Thighs or Breasts can be used also)
1 lb Spicy Sausage (Andouille, Kielbasa etc.)
4 oz Salt Pork (sub Bacon)
2 Bay Leaves
5 sprigs Thyme
5 cloves Garlic (chopped)
1 Ancho Chili (optional)
1/2 medium Onion, diced
1/4 cup sliced Carrot
2 Quarts Chicken Stock (I only used 1, had the second if it dried out and needed more moisture)
5 good sized Rainbow Chard leaves. (Any greens will do)
When to add the greens depends on the greens themselves. Spinach is very tender and only need a couple minutes to cook. Collard greens could take and hour. The chard I used only took about 10 minutes.
Remember to fish out the thyme stems and bay leaves before you serve this.
Simple Homemade Cheater Cassoulet | SAM THE COOKING GUY
It’s French...it’s delicious...and it’s a shortcut to something you’ll love.
00:00 Intro
00:42 Cooking bacon & vegetables
1:09 Slicing & adding in sausage
1:43 Adding garlic
2:09 Adding remaining ingredients
3:04 Making bread topping
3:10 Topping & baking
3:50 Serving
4:32 First Bite
5:24 Outro
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???? INGREDIENTS:
➔ Bacon
➔ Yellow Onion
➔ Carrot
➔ Portugese Sausage
➔ Garlic
➔ Oil
➔ Cooked Chicken Thighs
➔ Canned Diced Tomatoes
➔ Cannelini Beans
➔ White Wine
➔ Chicken Stock
➔ Thyme
➔ Salt
➔ Pepper
➔ Breadcrumbs (+butter)
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The Perfect Sausage Casserole | Jamie Oliver
Cumberland sausages with sage and nutmeg skewered on rosemary and roasted over a rich squash and bean ragu. Packed with hearty and healthy ingredients this recipe is the perfect warming dish and the ideal menu choice for celebrating Bonfire Night.
From pasta to sarnies and casseroles, check out our delicious sausage recipes
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Easy French Cassoulet Recipe
Easy French Cassoulet Recipe
This comforting French Cassoulet recipe has juicy chicken, sausage, bacon and white beans that simmer away in a broth spiked with onion, garlic and herbs.
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CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
1 tbsp olive oil
1/2 lb pork belly (cut into half inch pieces)
2 lbs chicken thighs (bone-in, skin on)
kosher salt
black pepper
1 lb turkey sausage (See Note 1)
1 large onion, diced
4 cloves garlic, minced
1 tsp ground clove
2 stalks of celery, chopped into 1 inch pieces
3 carrots, peeled and chopped into 1 inch pieces
4 15 oz cans white cannellini beans, drained
32 oz chicken stock
1 bunch thyme (12 pieces), tied
2 bay leaves
1/4 cup fresh parsley, chopped
Instructions
Preheat oven to 300°F.
Season chicken liberally on skin sides with kosher salt and black pepper. Set aside.
In a large skillet over medium high heat add the oil and brown the pork belly pieces. When golden brown and crispy, remove with slotted spoon and set aside.
Place the chicken thighs skin side down and sear until a golden brown for several minutes. Turn and brown the other side. Remove from skillet and set aside.
Brown the sausages on both sides in same skillet. Remove and set aide.
Add the onion to the skillet and sauté for several minutes. Season with salt and pepper. Add the garlic and ground clove and cook another minute. Add the celery and carrots and cook for 3 minutes, scraping up the bottom of pan for any browned bits.
Spread the sautéed vegetables to a large roasting pan, Dutch oven or casserole dish. Add the beans and chicken stock. Next add the cooked meats and any pan juices, pressing them into the beans and vegetables. Add the thyme bundle and bay leaves.
Cook, uncovered for 1 hour and 15 minutes.
Remove thyme bundle and bay leaves. Season to taste. Place a chicken piece, a sausage and scoop of beans with vegetables on to each plate. Sprinkle with chopped parsley and serve with crusty French bread.
Notes
1. I used a spicy Louisiana turkey sausage, but feel free to use any turkey or pork sausage. Using a fork, prick several holes in the sausage on both sides.
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Instant Pot Cassoulet | Hearty Stew of Beans, Sausages, Chicken, and Salt Pork
Cassoulet is traditionally made with duck confit, and takes about 2 days to make. But the whole point of the Instant Pot is getting things done much faster without sacrificing the flavor. You can substitute any meats that you have, the ones below were just what I happened to find conveniently at my local grocery store.
My favorite things about the final dish are the deep flavors from the herbs running throughout (especially thyme) and the crunchy and buttery toasted panko crumbs that go on top.
Today’s Ingredients:
2 TB butter
2 TB extra virgin olive oil
2 cups panko bread crumbs
6 oz salt pork, chopped
1 lb hot Italian sausage, sliced
1 lb chicken, cubed
8 oz smoked sausage, sliced
1 small onion, chopped
1 large shallot, chopped
3 large garlic cloves, minced
½ cup white wine
14 oz canned cannellini beans, rinsed and drained
14 oz canned fire-roasted tomatoes, undrained
1 cup chicken stock
1 TB dried parsley
2 tsp dried sage
2 tsp dried rosemary
2 tsp dried thyme
1 tsp black pepper
fresh parsley, chopped
1. Melt butter with olive oil and toast the panko until it’s nicely browned. Keep stirring to prevent burning. Set aside to use as topping at the end
2. Brown each of the meats in turn just enough to get a bit of color – about 4-6 minutes each. Remove to a side bowl.
3. Sweat onion and shallot for a few minutes before adding garlic and wine. Scrape up all the tasty bits on the bottom of the pot.
4. Add all other ingredients except parsley and return the meats to the pot. Give it a stir and lock the lid.
5. Cook on manual/high for 15 minutes with a 10-minute natural pressure release before quick-releasing the remaining pressure.
6. Stir and serve in a bowl topped with the toasted panko and chopped parsley.
Sausage Cassoulet
This week is French week and I bring you this wonderful Sausage Cassoulet recipe. So delicious and freezes brilliantly, why not bring a taste of France to your family at home. Enjoy!
Full free printable recipe on my website thebatchlady.com
or on my YouTube channel
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