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RECIPE
22 INGREDIENTS17 STEPS2HR 50MIN

Cassoulet

4.5
2 Ratings

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160 Saved

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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This cassoulet is French comfort food at its best.The beans are loaded with flavor from the pork and onion pique, and the beef is insanely tender. Also, the chorizo gives a little heat to the mix and the breadcrumbs give it body.
2HR 50MIN
Total Time
2HR 15MIN
Active Time

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8

Bean Mixture

3 cans
(15 oz)
White Beans
13 oz
Ham Hock
or Salted Cured Pork
1/2
Onion , peeled
4
Whole Cloves
3 cups
Water

Beef Stew

1 dash
8 oz
Bacon , diced
8
Mexican Chorizo
casings removed
1/2
Onion , thinly sliced
2 stalks
Celery , diced
2 cups
Cherry Tomatoes , halved
2 Tbsp
Minced  Garlic
1 lb
Beef , cubed
1 pinch
1 cup
Red Wine
1 dash
Worcestershire Sauce
4 cups
Beef Stock

Assembly

1 1/4 cups
Breadcrumbs
or Fresh or Store-Bought
1/2 cup
to taste
Fresh Thyme Leaves

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Nutrition Per Serving

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CALORIES
781
FAT
35.2 g
PROTEIN
59.9 g
CARBS
58.5 g

Cooking Instructions

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Step 1
First, prepare the bean mixture. In a large pot combine the White Beans (3 can), their liquid, and the Ham Hock (0.75 pound).
Step 2
On the Onion (1/2) lay the Bay Leaf (2) across it's open face and secure them onto the onion with the Whole Clove (4) to make an onion pique.
Step 3
Add the onion pique to the pot along with the Water (3 cup) then bring the mixture to a low boil. Reduce the heat to a simmer and let the beans cook for an hour.
Step 4
In a pot, heat the Olive Oil (1 dash) over medium-high heat. Add the Bacon (0.5 pound) and let it cook and render out for about 5 minutes.
Step 5
Add the Mexican Chorizo (8) to the bacon. Let it cook with the bacon while you gently break it up into chunks for another 5 minutes.
Step 6
Remove the sausage and bacon from the pot with a slotted spoon onto a plate and set it aside.
Step 7
Add the Onion (1/2), Celery (2 stalk), Cherry Tomato (1 pint), and Garlic (2 tablespoon) to the bacon fat and cook until soft and tender, about a minute.
Step 8
Add the Beef (1 pound) and brown for 3-4 minutes with a pinch of Salt (1 pinch).
Step 9
Deglaze the pot with Red Wine (1 cup). Let the wine cook off for 3-4 minutes, then add the Worcestershire Sauce (1 dash), Beef Stock (1 quart), and Bay Leaf (2).
Step 10
Bring the stew to a boil, then reduce it to a simmer and let it cook for 30 minutes.
Step 11
Preheat the oven to 400 degrees F (200 degrees C).
Step 12
In a bowl, combine the Breadcrumbs (1 1/4 cup) and Olive Oil (1/2 cup) and stir them both together until it resembles wet sand.
Step 13
When the beans and stew are both done simmering, take them off of the heat and get out a sturdy, large dutch oven.
Step 14
Remove the onion pique and ham hock from the pot of beans and discard them, then drain the beans. Remove the bay leaves from the stew.
Step 15
Assemble the cassoulet by scooping the beans into the bottom of the dutch oven. Pour the beef stew over the beans and add in the cooked sausage and bacon. Give that all a stir, then sprinkle the breadcrumbs on top to absorb into the liquid.
Step 16
Cover the dutch oven with its lid, then get it into the oven to cook for an hour to an hour and a half.
Step 17
Take the cassoulet out when it's done and let it cool for a few minutes. Ladle the cassoulet into bowls and sprinkle a little Fresh Thyme Leaves (to taste) on top. Serve hot and enjoy the comfort!

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Nutrition Per Serving
Calories
781
% Daily Value*
Fat
35.2 g
45%
Saturated Fat
8.6 g
43%
Trans Fat
0.2 g
--
Cholesterol
100.6 mg
34%
Carbohydrates
58.5 g
21%
Fiber
11.3 g
40%
Sugars
5.0 g
--
Protein
59.9 g
120%
Sodium
2564.8 mg
112%
Vitamin D
0.2 µg
1%
Calcium
170.9 mg
13%
Iron
6.8 mg
38%
Potassium
367.5 mg
8%
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