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This dish is one that I make frequently—my husband's a bean lover! We (our family includes two sons, 9 and 7) live not far from the Pennsylvania border, and there are still farms in our area of the state. Our home's on 2 acres of land, with a vegetable garden plus fruit trees and berry bushes.
This recipe is:
Contest Winning
Originally published as Country Cassoulet in Country Woman January/February 1992, p33
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Apr. 08, 2011 by HeatherD35
This was very good. I used canned beans and started half-way through step 2 with the bacon. I will make a few changes next time. Add more veggies and don't add any liquid if you are using canned beans.
Reviewed on Feb. 05, 2011 by kolaber
I thought this recipe was very good, but time consuming. I did not have a cheese cloth to use, so I sprinkled some ground cloves in the recipe. The only thing I want to try next time is to put this in the crockpot to cut back on time. Other than that, this recipe tasted great!!!
Reviewed on Jan. 31, 2010 by daisey5
I tried to make this simplier and easy. I used the skinless boneless chicken theighs, caned beans, smoked turked turkey sausage and fat free bacon bits. I also did it in the slow cooker and cooked it on low for 5 hours. It turned out very good.
Reviewed on Jul. 09, 2009 by ddyoungdd
sounds wonderful,if i could find someome to take all that time to fix it
Reviewed on Mar. 24, 2009 by revonnareid
This Dish was very tasty but it was time consuming I will consider cooking this again when I have a lot of time
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