I’ve decided that this will be my last “Winter” recipe, since we only have one week ’till Spring. Hopefully the weather will get better and we can move in to lighter affair.
In the evenings it still gets pretty cold so I figured I could still get away with it.
Cassoulet, the name of the earthenware dish in which it is served, is an aromatic, hearty bean and meat stew with some aromatic herbs and spices, the flavor is subtle and delicate, and really comforting.
The key to a perfect cassoulet is the slow cooking process that tenderizes the meat and the beans and infuses the stew with its rich flavor. Your house will be filled with an incredible aroma that will get anyones stomach rumbling as soon as they walk thru the door.
There are many varieties of Cassoulet depending on your meat choices. My personal preference is smoked sausage, bacon, pork and chicken. You could go for Duck confit, but I find it too heavy so I have opted for the chicken instead.
I have a serious weakness for any type of legume, which I blame on my Spanish upbringing. In schools almost everyday you’ll get some sort of bean dish as a starter. And now I just love all bean dish.
Gluten free ✔
Dairy free ✔
Ref. sugar free ✔
Egg free ✔
- 2 fresh small ham hocks
- 5 oz. diced smoked Bacon
- Salt and freshly ground pepper
- 1 pounds dried cannellini beans, soaked overnight
- 2 small carrots, thinly sliced
- 1 medium onions, diced
- 1 celery stalk, sliced
- 2 Bay leaves
- 2 cloves of garlic, peeled and chopped
- 1 head of garlic, unpeeled, plus 2 small garlic cloves, peeled
- 1 glass of dry white wine
- 1 can chopped tomatoes
- 1/4 tsp. All spice
- 1 quart / 1 liter, chicken broth
- 4 parsley sprigs, 2 thyme sprigs and 2 bay leaf
- 4 chicken legs
- 1 tablespoon vegetable oil
- 4 pork sausages, your favourite kind
- 1 smoked kielbasa or other smoked sausage, or 2 small ones
- In a bowl, cover the beans with 3 inches of water and soak overnight.
- Add the bacon and ham hocks to a very large frying pan or pot and brown them lightly.
- Remove and set aside.
- Add the carrots, onions and celery and cook over moderate heat, stirring occasionally, until the onions are golden, about 7 minutes. Add the chopped garlic and bay leaves.
- Add the all spice.
- Add the glass of wine.
- Add the head of garlic and the tomatoes and cook, stirring, for 1 minute. Add the broth and the herbs and bring to a boil.
- Add the beans to the pan and simmer until the beans are just tender, about 2 hours.
- Pick out the ham hocks. Cut the meats into bite-size pieces; discard the bones, skin and gristle. Pick out the head of garlic and reserve.
- Put the meat back in with the beans.
- Transfer the beans and liquid to a casserole dish
- Preheat the oven to 180 ° C / 350° F
- Heat the vegetable oil in a medium skillet.
- Season the chicken legs with salt and pepper.
- Add the sausages and chicken legs to the skillet and cook over moderately high heat until browned all over.
- Nestle the sausages, the chicken and the kielbasa into the cassoulet.
- Put the garlic bulb in the middle.
- Bake the cassoulet for 1 hour longer, until it is richly browned on the surface. Transfer to a rack and let rest for at least 20 minutes before serving.
- Serve with plenty of crusty french bread.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥