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Recipes
Cassoulet

22 INGREDIENTS • 17 STEPS • 2HRS 50MINS

Cassoulet

Recipe
4.7
3 ratings
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.
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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.
http://jeanieandluluskitchen.com/
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.
2HRS 50MINS
Total Time
$4.20
Cost Per Serving
Ingredients
Servings
8
us / metric
Bean Mixture
White Beans
3 cans
(15 oz)
White Beans
Ham Hock
13 oz
Ham Hock
or Salted Cured Pork
Onion
1/2
Onion, peeled
Whole Clove
4
Whole Cloves
Water
3 cups
Water
Beef Stew
Olive Oil
1 dash
Bacon
8 oz
Bacon, diced
Mexican Chorizo
8
Mexican Chorizo
casings removed
Onion
1/2
Onion, thinly sliced
Celery
2 stalks
Celery, diced
Cherry Tomato
2 cups
Cherry Tomatoes, halved
Garlic
2 Tbsp
Minced Garlic
Beef
1 lb
Beef, cubed
Salt
1 pinch
Red Wine
1 cup
Red Wine
Worcestershire Sauce
1 dash
Worcestershire Sauce
Beef Stock
4 cups
Beef Stock
Assembly
Breadcrumbs
1 1/4 cups
Breadcrumbs
or Fresh or Store-Bought
Olive Oil
1/2 cup
Fresh Thyme Leaves
to taste
Fresh Thyme Leaves
Nutrition Per Serving
VIEW ALL
Calories
718
Fat
34.6 g
Protein
58.9 g
Carbs
45.3 g
Love This Recipe?
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Cassoulet
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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.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
First, prepare the bean mixture. In a large pot combine the White Beans (3 cans), their liquid, and the Ham Hock (13 oz).
step 2
On the Onion (1/2) lay the Bay Leaves (2) across it's open face and secure them onto the onion with the Whole Cloves (4) to make an onion pique.
step 3
Add the onion pique to the pot along with the Water (3 cups) then bring the mixture to a low boil. Reduce the heat to a simmer and let the beans cook for an hour.
step 3 Add the onion pique to the pot along with the Water (3 cups) 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 (8 oz) 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 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 stalks), Cherry Tomatoes (2 cups), and Garlic (2 Tbsp) to the bacon fat and cook until soft and tender, about a minute.
step 8
Add the Beef (1 lb) 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 (4 cups), and Bay Leaves (2).
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 (4 cups), and Bay Leaves (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 cups) 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 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!
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!
Tags
Beans & Legumes
Dairy-Free
Beef
Comfort Food
Shellfish-Free
Dinner
French
Pork
Vegetables
Soups & Stews
Winter
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