Best 5 Cassoulet With Lots Of Vegetables Recipes

Cassoulet, a hearty and flavorful French casserole, is a delectable dish that combines tender white beans, succulent meats, and an array of vegetables in a rich and savory broth. This beloved dish, often associated with the Occitanie region of southwestern France, particularly the city of Castelnaudary, has been enjoyed for centuries and holds a special place in French cuisine. In this article, we present a collection of diverse cassoulet recipes that cater to different dietary preferences and cooking styles. From the classic Cassoulet with Lots of Vegetables, featuring a medley of colorful vegetables and succulent meats, to the Vegetarian Cassoulet, which offers a plant-based twist on this timeless dish, our recipes encompass a range of flavors and textures to satisfy every palate. Additionally, we include a Slow Cooker Cassoulet recipe for those seeking a convenient and hands-off cooking method, and a Duck Cassoulet recipe that incorporates the rich flavor of duck meat, making it a truly special occasion dish. Whether you're a seasoned cook or a novice in the kitchen, our cassoulet recipes provide a culinary journey that celebrates the essence of this iconic French dish.

Let's cook with our recipes!

ROOT VEGETABLE CASSOULET

Root Vegetable Cassoulet image

Cassoulet is the dish that defines the cuisine of Toulouse, a city in southwestern France. My cassoulet, inspired by France but made for America, is richly flavored but not at all rich. The beans are as creamy as those of the original, but the deep cooked-into-the-beans flavor comes from generously cut vegetables, fresh herbs and ample amounts of garlic. And the crust, the final touch on any cassoulet, is garlicky and golden - just as it should be.

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 cups rinsed cannelini beans, picked over and rinsed
3 tablespoons extra virgin olive oil
1/2 onion, peeled, trimmed, and cut into 1/4-inch dice
3 large cloves garlic, peeled, split, germ removed, and finely chopped
Salt and freshly ground white pepper
1 tablespoon tomato paste
2 tomatoes, 1 peeled, seeded, and cut into 1/4-inch dice, the other just cut in half
7 cups unsalted Vegetable Stock (page 348) or store-bought low-sodium vegetable broth
6 stalks celery, peeled, trimmed, and cut into 3-inch lengths
3 medium carrots, peeled, trimmed, and cut into 3-inch lengths
2 large turnips, peeled, trimmed, and quartered
1 medium fennel bulb, trimmed and quartered
Bouquet garni (3 sprigs Italian parsley, 2 sprigs sage, and 2 sprigs thyme, tied together with kitchen twine)
1 cup fresh bread crumbs
2 large cloves garlic, peeled, split, germ removed, and very finely chopped
1/4 cup chopped Italian parsley leaves
3 tablespoons unsalted butter, melted

Steps:

The night before you want to make the cassoulet, put the dried beans in a pot with enough cold water to cover them by at least an inch. Let the beans soak overnight in the refrigerator, then rinse and drain them. (Or, if you're in a rush--or you haven't planned far enough in advance--bring the water with the beans to a boil, boil for 2 minutes, pull the pot from the heat, and soak the beans for an hour. Rinse the beans under cold water and drain.)
Warm 1 tablespoon of the olive oil in a small saute pan or skillet over medium heat. When it's hot, add the onion and garlic and season with salt and pepper. Cook, stirring, until the onion and garlic are tender but not colored, about 10 minutes. Stir in the tomato paste and, when it's incorporated evenly, add the diced tomato; pull the pan from the heat and set aside.
Put the beans in a Dutch oven or large casserole. Pour in the stock and bring to the boil. Add the celery, carrots, turnips, fennel, split tomato, and the bouquet garni. Cut a parchment paper circle to fit inside the pot (see Glossary, page 369) and press the paper gently against the ingredients. Lower the heat so that the liquid bubbles at a steady simmer, and cook, stirring now and then, until the beans are tender, about 1 hour. Season the casserole with salt and pepper shortly before the beans are cooked through. When the beans are done, pull the pot from the heat and remove and discard the bouquet garni and whatever is left of the tomato. Drain the liquid from the pot into a pitcher and keep close at hand. Working gently, transfer the vegetables to a bowl.
Spoon the beans into a baking dish--a pottery casserole would be perfect--and stir in the onion-tomato paste mixture along with the remaining 2 tablespoons olive oil. Add enough of the reserved cooking liquid to just cover the beans. Top with the vegetables and moisten with more of the cooking liquid. Reserve the remaining liquid if you are going to reheat the cassoulet. (The cassoulet can be made up to this point a day in advance, cooled, and stored tightly covered in the refrigerator. Bring it to room temperature, then reheat it for about 1 hour in a 350 degree F. oven, adding some of the reserved cooking liquid if the casserole seems dry. Fifteen minutes before the cassoulet's ready, put on the crust and turn up the oven temperature, as directed below.)
The Crust: Center a rack in the oven and preheat the oven to 400 degrees F.
Toss together the bread crumbs, garlic, and parsley and stir in the melted butter. Spread the mixture evenly over the cassoulet and slide the casserole into the oven. Bake for 12 to 15 minutes, or until the crumbs are golden brown and crusty.
To Serve: Bring the casserole to the table and serve immediately, spooning crust, vegetables, and beans into warm soup plates.

CASSOULET WITH LOTS OF VEGETABLES

Cassoulet With Lots of Vegetables image

Cassoulet is one of the best of the myriad of traditional European dishes that combine beans and meat to produce wonderful rich, robust stews. This recipe maintains that spirit, but is much faster, easier, less expensive, and more contemporary, emphasizing the beans and vegetables over meat. (That probably makes it more, not less, traditional, since meat was always hard to come by before the mid-20th century.)

Provided by Mark Bittman

Categories dinner, lunch, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 pound Italian sausages, bone-in pork chops, confit duck legs, or duck breasts, or a combination
1 tablespoon chopped garlic
2 leeks or onions, trimmed, washed, and sliced
2 carrots, peeled and cut into 1-inch lengths
3 celery stalks, cut into 1/2-inch pieces
2 medium zucchinis or 1 small head green cabbage, cut into 1/2-inch pieces
Salt and freshly ground black pepper
4 cups chopped tomatoes, with their juice (canned are fine)
1/4 cup fresh chopped parsley leaves
1 tablespoon fresh chopped thyme leaves
2 bay leaves
4 cups cooked white beans (canned are OK), drained and liquid reserved in any case
2 cups stock, dry red wine, bean cooking liquid, or water, plus more as needed
1/8 teaspoon cayenne pepper, or to taste

Steps:

Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 16 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 1106 milligrams, Sugar 6 grams

VEGETARIAN CASSOULET

Vegetarian Cassoulet image

Provided by Melissa Roberts

Categories Bean Garlic Vegetarian Casserole/Gratin Celery Leek Carrot Winter Potluck Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 17

Ingredients

For cassoulet
3 medium leeks (white and pale green parts only)
4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
3 celery ribs, cut into 1-inch-wide pieces
4 garlic cloves, chopped
1/4 cup olive oil
4 thyme sprigs
2 parsley sprigs
1 Turkish or 1/2 California bay leaf
1/8 teaspoon ground cloves
3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
1 quart water
For garlic crumbs
4 cups coarse fresh bread crumbs from a baguette
1/3 cup olive oil
1 tablespoon chopped garlic
1/4 cup chopped parsley

Steps:

Make cassoulet:
Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
Make garlic crumbs while cassoulet simmers:
Preheat oven to 350°F with rack in middle.
Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
Cool crumbs in pan, then return to bowl and stir in parsley.
Finish cassoulet:
Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

CASSOULET WITH LOTS OF VEGETABLES (MARK BITTMAN)

Cassoulet With Lots of Vegetables (Mark Bittman) image

Cassoulet is one of the best of the myriad of traditional European dishes that combine beans and meat to produce wonderful rich, robust stews. This recipe maintains that spirit, but is much faster, easier, less expensive, and more contemporary, emphasizing the beans and vegetables over meat. (That probably makes it more, not less, traditional, since meat was always hard to come by before the mid-twentieth century.) The main recipe starts with already cooked beans or canned beans and is ready relatively fast. To begin with dried beans, see the variation; it takes more time, but the results are even better.

Provided by Nado2003

Categories Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 lb Italian sausages, bone-in pork chops, confit duck legs (can use any combination thereof) or 1 lb duck breast (can use any combination thereof)
1 tablespoon garlic, chopped
2 leeks (trimmed, washed, and sliced) or 2 onions (trimmed, washed, and sliced)
2 carrots, peeled and cut into 1-inch lengths
3 celery ribs, cut into 1/2-inch pieces
2 zucchini (medium) or 1 small head green cabbage (cut into 1/2-inch pieces)
salt & freshly ground black pepper
4 cups chopped tomatoes, with their juice (canned are fine)
1/4 cup fresh parsley leaves (chopped)
1 tablespoon thyme leaves (use fresh, chopped)
2 bay leaves
4 cups white beans, drained and liquid reserved in any case (cooked, canned are OK)
2 cups stock (or dry red wine, bean cooking liquid, or water, plus more as needed)
1/8 teaspoon cayenne pepper (to taste)

Steps:

Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.
Slow-Cooked Cassoulet. Start with dried beans. After browning the meat in Step 1, leave it in the pan and add 1/2 pound dry white beans (they'll cook faster if you soak them first) and enough water or stock to just cover. Bring to a boil, then reduce the heat and cook, stirring occasionally, for about an hour. Meanwhile, in a separate pan with another 2 tablespoons of olive oil, cook the vegetables as directed in Step 2. Add them to the pot of beans along with the tomatoes and herbs. Bring to a boil, then reduce the heat to a gentle bubble and cook, stirring occasionally, until the beans are tender, adding more liquid as necessary to keep them moist. This will take anywhere from another 30 to 60 minutes, depending on the age of your dried beans.

CASSOULET WITH LOTS OF VEGETABLES

Cassoulet With Lots of Vegetables image

I found this recipe in Runner's World, storing it here for safe-keeping as haven't had a chance to try it yet.

Provided by CoCaShe

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 lb duck breasts or 1 lb chicken leg, any combination
1 tablespoon garlic, chopped
2 leeks or 2 onions, sliced
2 carrots, cut into 1-inch lengths
3 stalks celery, cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch pieces
4 cups canned tomatoes, chopped in juice
1/2 cup fresh parsley leaves, chopped
1 tablespoon fresh thyme leave, chopped
4 cups canned white beans, drained and liquid reserved
2 cups chicken stock
salt, to taste
ground pepper, to taste
cayenne pepper, to taste

Steps:

Saute meat on medium-high heat until brown on all sides, about 10 minutes.
Remove from pan and drain fat, leaving about 2 tbsp in pan.
On medium heat, add garlic, leeks or onions, carrots, celery and zucchini. Season with salt and pepper. Cook 5 minutes or until softened.
Add tomatoes and juice, meat and herbs. Bring to a boil.
Add beans and boil again, stirring occasionally.
Reduce heat so mixture bubbles gently and cook for 20 minutes. Add stock or bean liquid when mixture gets too thick.
Fish out meat, remove bones and skin and chop into chunks. Return to pot, season with cayenne pepper and warm through.

Nutrition Facts : Calories 906.6, Fat 40.8, SaturatedFat 12.5, Cholesterol 68.3, Sodium 1930.3, Carbohydrate 90.7, Fiber 18.4, Sugar 14.5, Protein 48.4

Tips:

Soak the beans overnight: This will help them cook evenly and reduce the cooking time.
Use a variety of vegetables: This will add flavor and texture to the cassoulet. Some good options include carrots, celery, onions, garlic, tomatoes, and bell peppers.
Brown the meat and sausage: This will help develop flavor and add depth to the dish.
Use a good quality stock: This will make a big difference in the flavor of the cassoulet. If you don't have any homemade stock, you can use a good quality store-bought stock.
Season the dish well: Cassoulet should be flavorful, so don't be afraid to use plenty of salt and pepper. You can also add other herbs and spices, such as thyme, rosemary, and bay leaves.
Cook the cassoulet low and slow: This will help the flavors to meld and develop. You can cook it in the oven or on the stovetop.
Serve the cassoulet with a crusty bread: This will help to soak up the delicious sauce.

Conclusion:

Cassoulet is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover meat and vegetables. With a little planning, you can easily make this dish at home. So next time you are looking for a delicious and satisfying meal, give cassoulet a try!