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Winning Country Cassoulet Recipe
Winning Country Cassoulet Recipe photo by Taste of Home

Winning Country Cassoulet Recipe

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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.
TOTAL TIME: Prep: 65 min. + standing Bake: 1-1/2 hours
MAKES:4 servings
TOTAL TIME: Prep: 65 min. + standing Bake: 1-1/2 hours
MAKES: 4 servings

Ingredients

  • 3/4 pound dried navy beans
  • 3 cups water
  • 1 bay leaf
  • 1 can (14-1/2 ounces) chicken broth
  • 1/4 pound bacon, diced
  • 4 chicken legs or thighs
  • 2 medium carrots, quartered
  • 2 medium onions, quartered
  • 1 cup canned diced tomatoes
  • 1/4 cup coarsely chopped celery with leaves
  • 2 garlic cloves, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon dried marjoram leaves
  • 1/2 teaspoon rubbed sage
  • 1 teaspoon whole cloves
  • 1/4 teaspoon pepper
  • 1/2 pound Johnsonville® Smoked Sausage, cut into 2-inch pieces
  • Minced fresh parsley

Directions

  1. Sort beans and rinse with cold water. In a Dutch oven or soup kettle, combine the beans, water and bay leaf. Bring to a boil; boil, uncovered, for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Do not drain.
  2. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, brown chicken in reserved drippings on all sides; drain and set aside.
  3. In a 3-qt. baking dish or Dutch oven, combine the beans with cooking liquid, bacon, carrots, onion, tomatoes, celery, garlic, salt, marjoram, sage and pepper. Place whole cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to bean mixture; top with chicken.
  4. Cover and bake at 350° for 1 hour. Uncover; add sausage. Bake 30-35 minutes longer or until beans are tender. Discard bay leaf and spice bag. Garnish with parsley. Yield: 4 servings.
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.

Reviews for Winning Country Cassoulet

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed May. 12, 2013

"This was our supper last night and my young family loved it. Though it cooks for hours, I did not think it was labor intensive and the tenderness was well worth the time. My only change was slicing all the veggies into bite-size pieces."

MY REVIEW
Reviewed Apr. 8, 2011

"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."

MY REVIEW
Reviewed Feb. 5, 2011

"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!!!"

MY REVIEW
Reviewed Jan. 31, 2010

"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."

MY REVIEW
Reviewed Jul. 9, 2009

"sounds wonderful,if i could find someome to take all that time to fix it"

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