Photo: Rustic Meat and Bean Pot Recipe
Ingredients
- 1 pound sweet Italian sausage links brushed with extra-virgin olive oil
- 1 tablespoon extra-virgin olive oil, 1 turn around the pan
- 1 slice bacon, chopped
- 1 pound boneless, skinless chicken thighs, cut into bite-size chunks
- 1 boneless 8 ounce pork loin chop, cut into bite-size chunks
- 1 teaspoon ground thyme or poultry seasoning
- Coarse salt and black pepper
- 4 cloves garlic, crushed
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 1 rib celery, chopped
- 1 bay leaf, fresh or dried
- 1/2 cup dry white wine
- 1 (15-ounce) can diced tomatoes in puree
- 2 cans cannellini beans, drained
- 1/2 loaf crusty baguette, split lengthwise
- 1 clove garlic, cracked, for garnish
- A drizzle extra-virgin olive oil
Directions
Preheat broiler to high. Place sausages on a broiler pan and cook 6 inches from heat source 15 minutes turning once.
Meanwhile, heat a large skillet over medium high heat. Add extra-virgin olive oil, 1 turn around the pan, and chopped bacon. Cook bacon 1 minute, then add chicken and pork and brown cubes on all sides, 3 minutes. Season meats with thyme, salt, and pepper, and add garlic, vegetables, and bay leaf to the pot. Cook 5 minutes stirring occasionally, then deglaze pan with the wine.
Slice sausages on an angle and add pieces to the pot on the stove. Stir in tomatoes and beans and heat them through. Adjust seasonings and remove pan from heat.
Broil the split baguette until golden. Rub bread with cracked garlic and drizzle with oil. Coarsely chop bread and scatter the chunks around the edge of the pan. Serve the cassoulet directly from the hot pot at the table.
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By bjnm46_4877720
Windsor, VT
on February 22, 2012
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Wonderful, easy dish...did cut down on sausages and used chicken breast chunks, leftover pork tenderloin chunks, and just 1 can of blackeyed peas, and 2/3 cup of homemade veggie broth, kept the rest the same, and like other suggestions placed in my crockpot on low for several hours to blend the flavors and have ready when I got home from doing errands, this recipe has so many possibilites will be used again and again in my house.....
By Barb_Cali
Bay Area, CA
on January 24, 2012
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Rachael Ray - you are my girl! This was outstanding! I used andouile sausage and chicken thighs, as she sugested, but instead of the second sausage, I used some Italian meatballs I found at our local Italian market. In addition to everything she had, I also added a bit of fennel seed. Excellent!! This episode, though, really makes me want to buy an official cassoulet pot. Oh, and the other meats were so flavourful, I skipped the bacon. And I made the croutons from gluten-free bread. This is definitely one of my favourites.
By GingerCook13
Denver, CO
on October 29, 2011
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Just made this dish tonight, was a little surprised to see it was more stew like when I made it. Looked a little more saucier when Rachel made it on the show. Both my boyfriend and I like spicy food so I substituted the can of tomatoes with a can of fire roasted tomatoes with green chili. This was an excellent choice. I will definitely make this recipe again using the same tomato product. Sooo tasty!
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