Winning Country Cassoulet Recipe

5 6 6
Winning Country Cassoulet Recipe
Winning Country Cassoulet Recipe photo by Taste of Home
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Winning Country Cassoulet Recipe

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5 6 6
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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.
MAKES:
4 servings
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

Ingredients

  • 3 cups water
  • 3/4 pound dry navy beans
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 pound bacon, diced
  • 4 chicken legs or thighs
  • 2 carrots, quartered
  • 2 medium onions, quartered
  • 1/4 cup coarsely chopped celery with leaves
  • 1 can (8 ounces) tomatoes, chopped, liquid reserved
  • 2 garlic cloves, crushed
  • 1/2 teaspoon dried marjoram leaves
  • 1/2 teaspoon ground sage
  • 1 teaspoon whole cloves
  • 1/2 pound smoked sausage, cut into 2-inch pieces
  • Chopped fresh parsley

Directions

In a large skillet, combine water, beans, bay leaf, salt and pepper. Bring to a boil; boil, uncovered, for 2 minutes. Remove from the heat. Cover and let soak for 1 hour. Add chicken broth; cover and cook 1 hour. Meanwhile, fry bacon until crisp. Remove bacon and reserve 2 tablespoons of the drippings. Brown chicken; set aside. In a 3-qt. casserole, mix beans and cooking liquid, bacon, carrots, onion, celery, tomatoes, garlic, marjoram and sage. Sprinkle with cloves; top with chicken. Cover and bake at 350° for 1 hour. Add sausage. Uncover; bake about 30 minutes more or until beans are tender. Discard bay leaf. Garnish with chopped parsley. Recipe may be doubled. Yield: 4 servings.
Originally published as Country Cassoulet in Country Woman January/February 1992, p33

  • 3 cups water
  • 3/4 pound dry navy beans
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 pound bacon, diced
  • 4 chicken legs or thighs
  • 2 carrots, quartered
  • 2 medium onions, quartered
  • 1/4 cup coarsely chopped celery with leaves
  • 1 can (8 ounces) tomatoes, chopped, liquid reserved
  • 2 garlic cloves, crushed
  • 1/2 teaspoon dried marjoram leaves
  • 1/2 teaspoon ground sage
  • 1 teaspoon whole cloves
  • 1/2 pound smoked sausage, cut into 2-inch pieces
  • Chopped fresh parsley
  1. In a large skillet, combine water, beans, bay leaf, salt and pepper. Bring to a boil; boil, uncovered, for 2 minutes. Remove from the heat. Cover and let soak for 1 hour. Add chicken broth; cover and cook 1 hour. Meanwhile, fry bacon until crisp. Remove bacon and reserve 2 tablespoons of the drippings. Brown chicken; set aside. In a 3-qt. casserole, mix beans and cooking liquid, bacon, carrots, onion, celery, tomatoes, garlic, marjoram and sage. Sprinkle with cloves; top with chicken. Cover and bake at 350° for 1 hour. Add sausage. Uncover; bake about 30 minutes more or until beans are tender. Discard bay leaf. Garnish with chopped parsley. Recipe may be doubled. Yield: 4 servings.
Originally published as Country Cassoulet in Country Woman January/February 1992, p33

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Deder100 User ID: 6843736 26606
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
HeatherD35 User ID: 4970660 19793
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
kolaber User ID: 5468521 37076
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
daisey5 User ID: 146806 13258
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
ddyoungdd User ID: 2915124 37074
Reviewed Jul. 9, 2009

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

MY REVIEW
revonnareid User ID: 4027080 5353
Reviewed Mar. 24, 2009

"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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