Cassoulet is a hearty and flavorful French casserole that is typically made with white beans, pork, and sausage. It is a popular comfort food in Canada, where it is often served with a side of garlic bread or roasted vegetables. Different regions of Canada have their own unique variations on the dish. The Canadian cassoulet typically includes a variety of beans, such as white beans, kidney beans, and black beans. It also often includes a variety of meats, such as pork, sausage, and chicken. The dish is typically seasoned with herbs and spices, such as garlic, thyme, and rosemary.
This article features three delicious Canadian cassoulet recipes:
* **Classic Canadian Cassoulet:** This recipe is a traditional take on the dish, made with white beans, pork, and sausage. It is a hearty and flavorful casserole that is perfect for a cold winter day.
* **Vegetarian Canadian Cassoulet:** This recipe is a vegetarian version of the classic cassoulet. It is made with a variety of beans, vegetables, and herbs. It is a healthy and delicious meal that is perfect for a meatless Monday.
* **Slow Cooker Canadian Cassoulet:** This recipe is a slow cooker version of the classic cassoulet. It is made with the same ingredients as the classic recipe, but it is cooked in a slow cooker. It is a convenient and easy way to make a delicious cassoulet.
QUICK CASSOULET
A great combination of beans, smoked sausage and vegetables in an easy one skillet meal. We've been making this so long I can't even remember where I first got the recipe. It's a staple when we go camping. My teenage daughter and her friends love it. Serve with a green salad and French bread.
Provided by Beth Stone Strachan
Categories Main Dish Recipes Casserole Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
- Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
- Remove bay leaves and discard. Sprinkle parsley over the top, and serve.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 40.9 g, Cholesterol 38.6 mg, Fat 22.4 g, Fiber 13.1 g, Protein 23.9 g, SaturatedFat 7 g, Sodium 1781 mg, Sugar 5.8 g
WHITE BEAN CASSOULET
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
- Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
- Combine all ingredients in a food processor and puree until smooth.
- Preheat the oven to 400 degrees F.
- Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.
CASSOULET
Provided by Food Network
Categories main-dish
Time 4h27m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Drain the beans and put into a large heavy casserole, preferably enameled cast iron, with bacon, pork rind, garlic, 1 onion, the carrot, and the bouquet garni. Cover with the 10 cups of water and bring to a boil. Simmer over low heat, stirring often, until beans are barely tender, about 1 hour. Drain and return to casserole, discarding onion and bouquet garni.
- Add the remaining onion, the duck legs, demi-glace mixture, and tomatoes, and bring to a boil. Add a pinch of salt and pepper, and simmer over low heat for about 15 minutes.
- Drain the bean mixture in a colander over a bowl and reserve 5 cups of the cooking liquid. Discard bacon and pork rind. Remove the duck legs and cut each in half at the joint. Season beans with 1 teaspoon salt and a few grindings of pepper.
- Preheat oven to 325 degrees F.
- Place half the bean mixture in casserole. Add duck legs, duck sausage, and garlic sausage, and cover with remaining beans. Add reserved cooking liquid and drizzle the duck fat over the top. Cover and bake until hot and bubbling, about 2 hours. (Cassoulet may be prepared ahead to this point, then cooled and refrigerated for up to 3 days. If refrigerated, bring to room temperature before proceeding).
- Increase oven temperature to 400 degrees F. Uncover cassoulet and bake until top is browned, about 20 minutes. Remove from oven and serve.
QUICK CASSOULET
Vive la France! Real bistro cooking - quick and tasty. This one comes from the CANADIAN BEAN COUNCIL via Vicki Gabereau's CBC radio program. (On occasion, I have been known to double both the wine and the beans ... heck, I ALWAYS do it!)
Provided by Gerry sans Sanddunes
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large, lidded stovetop casserole, heat the oil over medium-high heat.
- Brown the chicken, and remove.
- Brown the sausage.
- Add the chicken, carrots, onion and garlic and saute for 2 additional minutes.
- Drain off the fat.
- Stir in the wine, bay leaf, thyme and pepper.
- Cover and simmer over low heat for 15-20 minutes, or until the chicken is no longer pink.
- Stir in the beans and heat through.
- Sprinkle parsley on top.
- NOTE: Instead of dry red wine, you can substitute 1/2 cup of chicken broth and 1 tbsp of red wine vinegar.
Nutrition Facts : Calories 506.9, Fat 23, SaturatedFat 6.9, Cholesterol 114.8, Sodium 1284, Carbohydrate 28.5, Fiber 5.7, Sugar 9.2, Protein 41.8
CANADIAN CASSOULET RECIPE
Provided by JimMac
Number Of Ingredients 15
Steps:
- Method: Cover dried beans with 3 times their volume of water and let stand for 8 hours or overnight. Drain. Push cloves into onion, place in large saucepan along with beans, stock, water, bacon, garlic and bouquet garni. Bring to boil and skim off any foam. Cover and simmer for 1-1/2 hours or until beans are tender. Drain, reserving cooking liquid. Remove bacon and cut into 4 pieces; set aside. Discard bouquet garni and onion. Sprinkle pork or lamp with salt and pepper. In large skillet, heat oil over medium-high heat; cook pork and lamb/chicken for 5 to 7 minutes, or until browned. With slotted spoon, remove meat and set aside. Add chopped onion to skillet; cook for 2 minutes or until tender. Add reserved cooking liquid, tomato sauce and reserved pork and lamb/chicken, cover and simmer for 40 minutes. Drain and reserve cooking liquid, adding enough water, if necessary, to make 2 cups. In 20 cup casserole or Dutch oven, spread one third of the beans. Top with pork and lamb/chicken, then one third of the beans, then kielbasa and bacon. Cover with remaining beans. Pour in reserved cooking liquid. Bake uncovered in 350˚F oven for 1-1/2 hours or until bubbly but still fairly liquid (add more water, if necessary). For a crusty topping, add 1-1/2 cups fresh bread crumbs, tossed with 2 T butter about 45 minutes before end of baking time.
Tips:
- Soak the beans overnight: This helps to soften them and reduce cooking time. You can also use a quick-soak method by boiling the beans for 1 minute, then removing from heat and letting them soak for 1 hour.
- Use a variety of beans: This will give your cassoulet a more complex flavor. Some good options include Great Northern beans, navy beans, and white beans.
- Don't overcook the beans: They should be tender but still hold their shape.
- Use a good quality sausage: This is one of the key ingredients in cassoulet, so don't skimp on it. Look for a sausage that is flavorful and has a good texture.
- Use a variety of vegetables: This will add color and flavor to your cassoulet. Some good options include carrots, celery, onions, and garlic.
- Cook the cassoulet low and slow: This will help the flavors to develop and meld together.
- Serve the cassoulet with a crusty bread: This will help to soak up the delicious sauce.
Conclusion:
Cassoulet is a delicious and hearty stew that is perfect for a cold winter day. It is made with beans, sausage, vegetables, and a flavorful broth. There are many different variations of cassoulet, but the basic ingredients and cooking method are the same. With a little planning and effort, you can make a delicious cassoulet that your family and friends will love.
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