Best 3 Three Bean Cassoulet Recipes

In the realm of hearty and flavorful French stews, cassoulet stands tall as a culinary masterpiece. This dish, originating from the southwestern region of France, is a symphony of textures and flavors, featuring tender beans, succulent meats, and a rich, aromatic broth. Three-bean cassoulet, a vegetarian rendition of this classic, offers a delectable symphony of textures and flavors, combining creamy white beans, earthy black beans, and nutty kidney beans in a savory tomato-based broth. This hearty stew is not just a vegetarian delight; it's a protein-packed meal that promises to satisfy even the most discerning palate. Dive into this culinary journey and discover the secrets behind crafting the perfect three-bean cassoulet, with step-by-step instructions, tips for achieving maximum flavor, and variations to suit every taste. From the traditional French cassoulet to the hearty vegetarian version, this article presents a collection of recipes that capture the essence of this iconic dish. Embark on a culinary adventure and savor the rich flavors of cassoulet, a feast for both the eyes and the palate.

Let's cook with our recipes!

THREE-BEAN CASSOULET

Three-Bean Cassoulet image

Brimming with a trio of bean varieties, this recipe is as easy as one, two, three. "You can serve it on the side or as a satisfying meatless main dish," says Carol Berigan of Golden, Colorado. "The veggies add an interesting mix of tastes, colors and textures."

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

2 cans (14-1/2 ounces each) stewed tomatoes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (16 ounces) butter beans, rinsed and drained
1 cup finely chopped carrots
1 cup finely chopped onion
2 garlic cloves, minced
1 bay leaf
2 teaspoons dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

In an ungreased 3-qt. baking dish, combine all ingredients. Cover and bake at 350° for 60-70 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf.

Nutrition Facts : Calories 274 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1107mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 14g fiber), Protein 14g protein.

WHITE BEAN CASSOULET

White Bean Cassoulet image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 26

Ingredients

1/2 cup olive oil
10 cloves garlic, diced
1 medium white onion, diced
2 carrots, diced
4 stalks celery, diced
1 herb bouquet tied with kitchen string: 4 stems fresh rosemary, 8 stems fresh oregano, 10 stems fresh thyme
1 dried bay leaf
2 cans cannellini beans, or 3 cups prepared white beans
2 quarts chicken stock
4 links spicy cooked chicken Italian sausage, sliced, recipe follows
1/2 cup Spinach Pesto, recipe follows
Garlic-Parmesan Crostini, recipe follows
1/4 cup olive oil
1/2 teaspoon salt
6 spicy chicken Italian sausage
1/2 pound spinach leaves
5 cloves garlic, smashed and minced
1/2 cup toasted pine nuts
1 1/2 cups extra-virgin olive oil
3/4 cup grated Parmesan
1 teaspoon kosher salt
1/4 teaspoon fresh white pepper
1/2 cup olive oil
1 French style baguette, cut into 24 (1/2-inch thick) slices
10 cloves garlic, minced
1/2 cup shaved Parmesan

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 WITH FRESH BEANS

Cassoulet with Fresh Beans image

Provided by Molly O'Neill

Categories dinner, weekday, soups and stews, appetizer

Time 3h

Yield Six servings

Number Of Ingredients 18

Ingredients

6 cloves garlic, roasted and peeled
2 tablespoons olive oil
4 chicken drumsticks, ball joint removed
4 large leeks, rinsed and minced, white part only
6 small onions, roasted
2 cloves garlic, peeled and minced
2 cup navy beans, soaked overnight and drained
1 cup white wine
3 quarts chicken broth, homemade or low-sodium canned
2 cloves
1 bouquet garni (1 bay leaf, 4 sprigs fresh thyme and 4 sprigs parsley tied together)
6 tomatoes, peeled, seeded, cored and diced
4 cups shelled fava beans
8 carrots, peeled and cut into 2-inch pieces
1/2 cup minced parsley leaves
1/4 cup minced basil leaves
1/2 teaspoon salt, plus more to taste
1 teaspoon fresh ground pepper, plus more to taste

Steps:

Combine the garlic and 1 tablespoon of the olive oil in a blender or food processor. Puree until smooth. Set aside. Grill the chicken drumsticks over hot coals until lightly charred, about 3 minutes on each side. Skin. Brush with 1/2 the roasted garlic puree. Lay a piece of foil over the grill. Put the chicken on the foil. Cover the grill and continue cooking until the meat is opaque at the bone, about 5 to 8 minutes. Set aside.
Combine the remaining olive oil, leeks, roasted onions and garlic in a heavy-bottom pot. Saute over medium-high heat until the leeks begin to wilt, about 3 minutes. Add the navy beans, wine, broth, cloves, bouquet garni and tomatoes. Simmer until the beans are tender, about 2 to 3 hours. Take out 1 cup of the broth and pour it into a glass or ceramic bowl. Set aside to cool slightly. Whisk in the remaining roasted garlic puree. Set aside.
Blanch the fava beans in boiling water for 1 minute. Drain. Rinse under cold running water. Peel off their outer skins. Set aside.
Add the carrots and chicken to the cassoulet and simmer for 10 additional minutes. Turn off the heat, whisk in the roasted garlic sauce and add the fava beans. Let the fava beans sit in the hot liquid for 3 to 5 minutes before serving. Divide among 4 bowls. Garnish with fresh parsley and basil. Season to taste with salt and pepper. Serve immediately.

Tips:

Soak the beans overnight: This will help to reduce the cooking time and make the beans more tender.
Use a variety of beans: This will give your cassoulet a more complex flavor. Good choices include Great Northern beans, white beans, and kidney beans.
Sauté the vegetables before adding them to the pot: This will help to caramelize them and bring out their flavor.
Use a good quality sausage: The sausage is one of the main ingredients in cassoulet, so it's important to use a good quality one. Look for a sausage that is made with fresh, flavorful meat.
Simmer the cassoulet for at least 2 hours: This will allow the flavors to meld and develop.
Serve the cassoulet with a crusty bread: This is the perfect way to soak up all of the delicious sauce.

Conclusion:

Cassoulet is a hearty, flavorful dish that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting meal, give cassoulet a try.