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Cassoulet

Source of Recipe


500 Treasured Country Recipes






List of Ingredients



• 2 cups Great Northern beans
  
• 1 cup water
  
• 6 cups chicken stock
  
• 3 cloves garlic, minced
  
• 1 large onion, chopped
  
• 2 stalks celery with leaves, chopped
  
• 2 Tbsp chopped fresh parsley
  
• 1 bay leaf
  
• 1/2 tsp dried thyme
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 1 bone from a cooked pork roast, or 3 pork chops, browned
  
• 1/2 cup dry white wine
  
• 10 chicken thighs, drumsticks, wings or a combination
  
• 1/2 lb. smoked sausage
  






Instructions



1. In a large pot, cover beans with about 6 cups of water and soak, covered, overnight. Drain the beans and put them into a kettle with the 1 cup fresh water, stock, garlic, onion, celery, parsley, bay leaf, thyme, salt and pepper. Bring to a boil. Cover the pan, reduce heat, and simmer for 1 hour. Add the pork bone. Simmer another 1-1/2 hours or until the beans are tender.
   
   
2. Preheat the oven to 200 degrees. Transfer the beans to a large baking dish. Cut the pork from the bone into small pieces and add it to the beans. Pour in the wine. Arrange the chicken pieces on top of the beans. Cover the casserole, and bake for about 6 hours. Check the beans occasionally to be sure that they have lots of liquid. If they appear to be drying out, add stock. Cassoulet should be almost soupy, not as thick as ordinary baked beans.
   
   
3. While the beans are baking, cut the sausage into small pieces and brown it in a skillet. Drain off as much fat as possible. About 30 minutes before you want to serve the cassoulet, stir in the sausage, raise the oven heat to 350 degrees and bake about 30 minutes with the cover removed to brown the top of the beans and chicken. Be sure to keep adding stock, if necessary, to keep the beans juicy.
   
   Makes 10 servings.