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 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 caradhwen13_8763882
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!
By stvmaddox
Campbell, CA
on March 25, 2011
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You spurred another EXCELLENT version when you mentioned in your show how nice parsnips would be in this Cassoulet. I shared your enthusiam, being a lover of parsnips, and added parsnips in addition to substituting lamb meat for the pork, and fennel for the celery. The double batch was made in a Durch Oven and finished off in the oven to tender the lamb. A table-passed "Crumble" of baguette, butter, and Italian parsley was the perfect partner to decorate and soak up juices. It was an instant hit!
Read all 47 reviews