White Bean Cassoulet

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Wonderful! Spinach Pesto makes the dish.

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loved it!! and 5 stars, also with the caveat that I reduced the broth by half and used veggie broth, as I cook for vegetarians. we had the sausage on the side...I'm sure it would be phenomenal with the sausage added during cooking!! spinach pesto was a hit!! everyone loved the whole dish!!

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This was a great recipe. The pesto really makes it. The garlic bread is delicious too - I toasted it instead of baking it. I used a lot less oil across the board, and may have ended up adding about twice the pesto. I would use 2 or 3 cups of broth next time, since it was a lot of liquid - more like soup than a cassoulet.

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This was without a doubt, one of my favorite recipes ever. The only thing I did different was to add a little crushed red pepper and I substituted walnuts, had them, for the pine nuts, six bucks for a little bottle, whatever! I served a fantastic grenache blanc with it, Consilience. The citrus notes of the pesto and thyme from the cassoulet matched perfectly. Honestly for a cold fall day this really felt like a spring dish. The lack of added salt also worked great as the flavors in the dish did not need them. Again, spectacular dish!

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This is Lisa Garza. It has been brought to my attention, via google alert, that this recipe is not correct. Please understand: the recipes are scribbled into a journal, and passed thru several departments like the telephone game, not directly from my desktop. Food network has SO many recipes to manage. I am not a full time host, so it makes sense that my recipes are not a top priority, no fault on food networks part. I will post the recipe ASAP on my facebook fan page "Lisa Garza Pantry" for the real deal.
THANK YOU ALL for being so sweet and supportive. FYI- The olive oil is correct. I do not eat pork and the classic recipe calls for it. When substituting pork fat in any recipe, it is difficult to get the same depth of flavor and texture in a "veggie" version as you do with animal fat. It is a special interest of mine to convert recipes containing pork and beef until I can get the stamp of approval from my meat eating friends. My goal is to develop recipes that satisfy in every way without excessive pork, butter and red meat. I prescribe to a blood type diet and have had tremendous results doing so. I gave up the pig about 7-8 years ago and have been on a quest to claim my fav recipes back by converting them. Olive oil, my friends, is VERY VERY beneficial to your health and actually aids digestion. DON'T BE AFRAID OF HEALTHY FATS!!! The beans, herbs, and stock, as well as, the missing optional duck leg are all mistakes. The texture should be rich and velvety by simmering and stirring/blending in the olive oil every 10-15 mins.The trick is to carefully reduce the cassoulet long enough to get a full bodied flavor without turning the beans into mush and your cassoulet into paste. Meat should be saute'd and added at the end so it doesn't get overcooked.

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I loved this recipe, but like others reduced the oil and chicken stock. I used about 1/4 cup oil, perhaps less( I don't measure much and I used 1 box of chicken stock. I did use all the garlic and did not find it overpowering at all. Then I made my own sausage from lean pork loin to cut down on the fat. The herbs were a mixture of fresh and dry since I didn't want to go to the store. I put them in cheesecloth for easy removal and included the bay leaf in my herb packet too. Next time, I shall use more beans, but again, I didn't measure and used dried beans that I cooked early in the day. All in all, this was a perfect recipe for a rainny day when you have time to let it cook.

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It took me a long time to try this even though it looked great on the original next network star episode. When I first read the recipe it was apparent that it had too much oil, stock and herbs for the amount of beans. That was echoed by most reviewers and was easy to remedy, but we did not care for the combination of herbs or the pesto in this. ( I did make basil pesto not spinach because of the abundance of basil in my backyard, maybe spinach would have been better My husband doctored his by adding Cholula sauce directly to his bowl and I also found it helped this tremendously. If I tried this again I would use milder herbs and a bit of hot sauce for heat.

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I liked this recipe. I would reduce the amount of chicken stock to create for of a stew consistency. It was easy to make and very tasty. I will make it again. Very creative as well. Good recipe.

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I give this five stars with the caveat that the broth needs to be cut in half. The herb mix is fantastic. I'd love to try it with the duck confit... Have made it with both spinach and with basil pesto to top, and I actually like the basil pesto a bit more. I also added a bit more salt. Thank you, Lisa.

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The flavors of this were fabulous and make me want to prepare this dish again.

I will reduce the stock to one and a half quarts, cut the oil in half, and add a third can of beans. I'll also wrap the herbs in cheesecloth or muslin to keep woody chunks from disintegrating into the dish.

The pesto--which my wife thinks "made the dish" makes at least twice as much as is needed.

The recipie takes more time to prepare than indicated, but it's not a weeknight 'fix after getting home from work' meal anyway.

For all the flaws in writing out the proportions of the recipie, it still makes a very satisfying and tastebud rewarding meal.