White Bean Cassoulet

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Thanks Lisa for a great recipe. Would like to have seem what you would have cooked had you won! Aaron's food is good but nothing special. You seem to think outside the box. This cassoulet is quick and easy and delicious! Yes, the recipe does call for a lot of garlic but I cut back the first time I made it because it just seemed like too much for my taste. As far as the stock goes I just added enough to cover adding more as necessary to end up with a stew like consistency. The more you cook the easier it is to make these type of adjustments. The flavors of this dish are great and it doesn't taste like a canned bean dish. I use hot Italian chicken sausage cooked on the grill then slice it and add to the cassoulet. The pesto is a wonderful flavor addition. Yum!

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This makes a decent soup, but in no way is it a cassoulet. Other reviewers are correct, there is WAY too much oil in each recipe. I cut back on the stock and garlic and added another can of beans for a resulting decent soup. I cut back on the garlic and oil for the pesto and it turned out great. The pesto would make a nice topping for white fish baked in parchment paper. It is refreshing to get recipes from someone who can really cook, like Lisa and Anne Burrell. I and my friends that cook, as opposed to "assembling" ,food are sick of quick, pre-processed, additive filled recipes. Don't even get us going on
'spicy".....enough of Emeril or the Neelies or Bobby Flay.....there are other spice/flavor combinations out there besides chilies and heat. We want to taste our food, not get our taste buds burned. There are not enough good shows on improving our techniques and palets.








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Bobby Flay said the one he tasted was the best he has had. This CANNOT be the same recipe. Too much oil, too much stock, not much flavor. Even the pesto recipe makes way too much!

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Waaayy too much oil, garlic, broth, herbs. Even though I knew enought to cut the broth almost in half, I still had to drain about a cup of liquid. Then I hit the "soup" with my hand held blender for a few seconds to create thickness. And I had access to duck sausage, so I sauteed that and added it. Everyone can get pesto at the grocer, and I doctored mine with some defrosted, squeezed out chopped spinach in the cuisinart.

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Lisa,
You won FN's Best Chef. They didn't choose you but our family believed and believes you were the best.

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I've never had a cassoulet before, but I'm really glad I tried it. I made some modifications to the recipe based on the comments of the previous reviewers. I just used 3 cups of broth. I also used dried herbs - a tablespoon of each. Finally, I used a gluten-free sausage (chicken and apple. The whole family loved it - even my 3 year old.

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I wanted to make this because I'm a huge fan of Lisa Garza, and this is her signature dish. I think the recipe is great for the most part, but I think I may have over cooked it a little. I went by the suggested cook times so I'm not sure what happened. It would actually help to know if this is supposed to be slightly mushy or if it is supposed to be soupy. Great flavor!

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This recipe is good, with a few exceptions. The entire recipe could easily cut it's olive oil amounts by 1/3 and it would be less oily. Even the crostini could be oiled on only 1 side, especially since parmesan is to be grated later. The chicken broth could have been reduced also, as it was a little too thin as directed. And the pre cooked chicken sausage was salty enough that it did not need the extra salt and that made the sausage too salty.
Overall flavor was wonderful and the pesto really added to it. I loved the fresh herbs in it too.

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It took me a while to make this, but don't take that to heart because I'm an amateur cook and it takes me forever to complete a mis en place. I followed the recipe carefully but I used turkey sausage and veal sausage (my husband's idea, we already had them frozen. It was wonderful. Thank you Lisa Garza!! Hope to see you again.

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I made it recently and loved it, so my family.Yes, it was too much chicken stock /I cut it to 1/2 qt./, the amount of herbs and garlic didn't bother anybody and complemented each other. I'm giving this dish 5 stars for the taste because it became one of the favored dishes in my recipe collection. Read and think, people - even big chefs make mistakes! Thank you, Lisa.