A rich, slow-cooked bean stew from the South of France, traditional cassoulets can feature many different meats including pork, duck and goose. We've got these cassoulet recipes, and more versions of this savory standout, ready for your slow-cooking pleasure.See Popular French Cassoulet Recipes
Tasty main dish or hearty side dish, it's your choice. Team these beans with biscuits and coleslaw for dinner one night soon.
"I love cooking the hell out of leeks," Jerry Traunfeld says. "They get this melty, rich quality and saucy consistency." In this luscious dish, he combines the slow-cooked leeks with meaty porcini mushrooms and cranberry beans (a.k.a. borlotti or shell beans), which can be found fresh in early autumn and taste like chestnuts. The dish can easily be adapted for carnivores by adding bits of crispy bacon or that key cassoulet ingredient, duck confit.
Rich with tradition, this classic French peasant dish offers a robust blend of beans, meats, poultry, and vegetables in every bowl.
Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage, and slab bacon. Letting the beans rest overnight develops their flavors.
This bean casserole, a meatless rendition of the classic French cassoulet, is very high in soluble fiber, the kind that may help lower cholesterol.
A classic cassoulet takes two days to make and is larded with fat. This version keeps it simple with one skillet and a light touch. Serve with some crusty whole-grain rolls.
To add ease to this French country chicken supper, we used canned beans instead of dried.
I love a warm, hearty cassoulet on chilly winter nights. Cassoulet is a traditional French stew made with a variety of beans and meats, such as duck or sausage. True, it can be time-consuming to prepare, so I save it for a Sunday.
Pork shoulder is tender from simmering in the slow cooker for this recipe. The hearty vegetables and healthy lentils make for a complete meal.
Here's a hearty French dish recipe made incredibly simple with canned beans, turkey kielbasa, and roasted chicken meat. Serve with crusty bread for a quick and tasty dinner.
Inspired by the rustic--and time-consuming--French classic, our cassoulet, made with leftover turkey or chicken and canned beans, makes a simple, hearty supper.
Classic cassoulet recipes can take days to make and of course contain rashers of duck, smoked meats and the like. This version keeps it simple and not quite so rich with one skillet, healthier ingredients like low-fat kielbasa, and just 45 minutes to prepare.
This recipe serves six generously, and it's easily doubled if you want to make more (leftovers are delicious). If you don't have the traditional deep earthenware casserole, use a 5-quart enameled cast-iron Dutch oven or a ceramic souffle dish--the vessel needs to be wide enough for a crust to form. For pork rind, order it or buy salt pork and cut the rind off, freezing the salt pork for another use.