Best 3 Rustic Meat And Bean Pot Recipes

Prepare to indulge in a hearty and flavorful journey with our Rustic Meat and Bean Pot recipe collection. This article presents a diverse range of recipes that capture the essence of comfort food, combining the richness of meat with the wholesome goodness of beans. From the classic Beef and Bean Pot Roast to the zesty Mexican Bean and Sausage Pot, each recipe promises a unique culinary experience. Whether you're craving a hearty stew, a savory casserole, or a quick and easy one-pot meal, our selection has something for every palate. Get ready to warm your soul and tantalize your taste buds with these delectable Rustic Meat and Bean Pot recipes.

Here are our top 3 tried and tested recipes!

RUSTIC WHITE BEAN & THYME POT PIES

Rustic White Bean & Thyme Pot Pies image

Hearty white beans, carrots, and potatoes in a creamy thyme-flavored sauce. Just add cooked chicken or turkey for the meat-eaters!

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 14

Ingredients

3 tablespoons butter (vegan butter (like Earth Balance), or olive oil)
1 medium yellow onion (diced (about 1 cup))
2 medium carrots (peeled and roughly chopped (about 1 cup))
3 tablespoons all-purpose flour
1/2 teaspoon kosher salt or sea salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
2 medium cloves garlic (minced)
2 1/2 cups low-sodium vegetable broth
1 15-ounce can cannellini beans (or 1 1/2 cups cooked beans), drained and rinsed
1 pound 2 cups diced Yukon Gold potatoes
2 sprigs fresh thyme
Your favorite store-bought pie crust or homemade pie crust
1/4 cup cooked shredded chicken or turkey per pot pie
4-5 10-ounce ramekins*

Steps:

To a medium saucepan, add the olive oil or vegan butter. Warm over low heat. Add the onion and carrots and saute just until the onions are beginning to become translucent, 5-6 minutes.
Add flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir constantly for three minutes, adding the garlic during the last minute.
Slowly pour in the vegetable broth, stirring constantly. Add the beans, potatoes and thyme sprigs. Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat to low, cover, and simmer. Cook, stirring occasionally, until the potatoes are just about fork tender, about 5 minutes. Remove thyme stems. Taste and add salt and pepper if desired, to taste.
If adding chicken or turkey to any of the pot pies, add 1/4 cup to each ramekin.
Divide bean filling between the four or five ramekins, carefully stirring those that have meat with a small spoon to evenly distribute.
Cut circles of crust about 1" larger than the circumference of the ramekins. To keep track of the meat pot pies vs. the veggie pot pies, I like to use letter cookie cutters - "VEG" for veggie and, in the case of the batch I made for the blog, "CHX" for chicken. A simple V or C will work or any old shape to help you tell them apart will do! Just be sure you at least slit the top to allow for steam to escape.
Bake 375 degrees for about 35 minutes, until the pie crust is golden brown and the filling is nice and bubbly.
Let cool about 10 minutes before serving.

RUSTIC MEAT AND BEAN POT

Rustic Meat and Bean Pot image

Provided by Rachael Ray : Food Network

Number Of Ingredients 18

Ingredients

1 pound sweet Italian sausage links brushed with extra-virgin olive oil
1 tablespoon extra-virgin olive oil, 1 turn around the pan
1 slice bacon, chopped
1 pound boneless, skinless chicken thighs, cut into bite-size chunks
1 boneless 8 ounce pork loin chop, cut into bite-size chunks
1 teaspoon ground thyme or poultry seasoning
Coarse salt and black pepper
4 cloves garlic, crushed
1 medium carrot, chopped
1 medium onion, chopped
1 rib celery, chopped
1 bay leaf, fresh or dried
1/2 cup dry white wine
1 (15-ounce) can diced tomatoes in puree
2 cans cannellini beans, drained
1/2 loaf crusty baguette, split lengthwise
1 clove garlic, cracked, for garnish
A drizzle extra-virgin olive oil

Steps:

Preheat broiler to high. Place sausages on a broiler pan and cook 6 inches from heat source 15 minutes turning once.
Meanwhile, heat a large skillet over medium high heat. Add extra-virgin olive oil, 1 turn around the pan, and chopped bacon. Cook bacon 1 minute, then add chicken and pork and brown cubes on all sides, 3 minutes. Season meats with thyme, salt, and pepper, and add garlic, vegetables, and bay leaf to the pot. Cook 5 minutes stirring occasionally, then deglaze pan with the wine.
Slice sausages on an angle and add pieces to the pot on the stove. Stir in tomatoes and beans and heat them through. Adjust seasonings and remove pan from heat.
Broil the split baguette until golden. Rub bread with cracked garlic and drizzle with oil. Coarsely chop bread and scatter the chunks around the edge of the pan. Serve the cassoulet directly from the hot pot at the table.
Preparation time: 15 minutes Cooking time: 25 minutes, overlapping

RUSTIC MEAT AND BEAN POT

RUSTIC MEAT AND BEAN POT image

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 pound sweet Italian sausage links brushed with extra-virgin olive oil
1 tablespoon extra-virgin olive oil, 1 turn around the pan
1 slice bacon, chopped
1 pound boneless, skinless chicken thighs, cut into bite-size chunks
1 boneless 8 ounce pork loin chop, cut into bite-size chunks
1 teaspoon ground thyme or poultry seasoning
Coarse salt and black pepper
4 cloves garlic, crushed
1 bag baby carrots
1 medium onion, chopped
1 rib celery, chopped
1 bay leaf, fresh or dried
1/2 cup dry white wine
1 (15-ounce) can diced tomatoes in puree
2 cans cannellini beans, drained
1/2 loaf crusty baguette, split lengthwise
1 clove garlic, cracked, for garnish
A drizzle extra-virgin olive oil

Steps:

Preheat broiler to high. Place sausages on a broiler pan and cook 6 inches from heat source 15 minutes turning once. Meanwhile, heat a large skillet over medium high heat. Add extra-virgin olive oil, 1 turn around the pan, and chopped bacon. Cook bacon 1 minute, then add chicken and pork and brown cubes on all sides, 3 minutes. Season meats with thyme, salt, and pepper, then deglaze pan with the wine. Add meats, garlic, vegetables, and bay leaf to crock pot insert. Slice sausages on an angle and add pieces to the crock pot. Stir in tomatoes and beans and heat them through. Adjust seasonings and remove pan from heat. Broil the split baguette until golden. Rub bread with cracked garlic and drizzle with oil. Coarsely chop bread and scatter the chunks around the edge of the pan.

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your stew will taste. Look for fresh, organic vegetables and grass-fed, organic meat.
Brown the meat before stewing: Browning the meat adds flavor and depth to the stew. Be sure to brown the meat in a hot pan over medium-high heat.
Use a variety of vegetables: A variety of vegetables will add flavor, color, and texture to your stew. Some good choices include carrots, celery, onions, potatoes, and tomatoes.
Use a good quality stock: The stock you use will make a big difference in the flavor of your stew. Use a homemade stock if you have time, or look for a good quality store-bought stock.
Season the stew well: Season the stew to taste with salt, pepper, and other herbs and spices. Be sure to taste the stew as it cooks and adjust the seasoning as needed.
Let the stew simmer for a long time: The longer you simmer the stew, the more flavorful it will become. Simmer the stew for at least 1 hour, or up to 2 hours if you have time.
Serve the stew with crusty bread or rice: Crusty bread or rice is a great way to soak up the delicious sauce from the stew.

Conclusion:

A rustic meat and bean pot is a hearty, flavorful, and comforting dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a little planning and effort, you can create a delicious and satisfying stew that your family and friends will love.