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White Bean Cassoulet Recipe

White Bean Cassoulet

Recipe courtesy Lisa Garza

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

Showing 31-40 of 41

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  • on July 19, 2008

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    I rushed to this site after the judges gushed over this recipe. I wanted to make "the world's best cassoulet" that doesn't take three days to baby-sit.
    I agree--where is the duck confit (many of us can find this at gourmet markets and who knows what else is left out of this recipe? What are the rules for posting these recipes? Lisa, please read this and comment... After all, it's YOUR recipe.

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  • on July 19, 2008

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    ..I did like this alot. I went ahead and adjusted the liquid posted and reduced the herbs by half. I used two cans of navy beans and two cans of chicken stock.

    I also actually found chicken italian sausage but didn't find duck confit (as on the show so I substituted for a deli roasted turkey leg and shredded the meat from that.

    The flavors were tremondous and the pesto was so pretty bright green on the "blondeness" of the beans. I used an asiago baguette to make the crostini but followed both pesto and crostini recipe perfectly.

    I would reccommend this recipe!

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  • on July 18, 2008

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    I have never tasted or heard of Cassoulet prior to the Next Foodnetwork Star program. Liza Garza's enthusiasm for cooking and personality on camera inspired me to look up her recipe on the Foodnetwork website. I'm cooking the beans tonight in my crock pot and will finish the dish tomorrow. I'm very excited!

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  • on July 15, 2008

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    This was very good. The pesto adds a lot of flavor. Although my chicken sausage was way to spicy.

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  • on July 15, 2008

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    As stated below, no way this is the same recipe. After 1.5 hours of a strong simmer the consistency was still off, too much liquid. Cut back on the beans or the broth. The fresh herbs fell apart in the dish, hold off adding those till a bit later or put them in muslin. 4 sprigs of Rosemary is entirely too intense for the dish. I didn't think the oil was too much for the veggies, maybe just me. As for the flavor of the dish, becide the overpowering rosemary, the flavor was nice once you added the pesto and crostini

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  • on July 15, 2008

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    What happened to the duck confit?

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  • on July 15, 2008

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    This is a wonderful new way to get your fiber and a delicious flavor too. It was so easy to make and I froze the leftovers for a quick lunch on the go for later in individual servings. A must to try if you like white beans.

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  • on July 15, 2008

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    I made this recipe and well, it is not particularly special at all in my opinion. It was ok, but the way Bobby Flay gushed over it, seemed a little over the top. Of course, I did not have duck confit in mine...

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  • on July 15, 2008

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    Delicious, but have to admit pretty much bean soup I have made and didn't know it had such a fancy name,Oui oui.

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  • on July 14, 2008

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    This was m first attemp at this recipe in several years and it was very good. However, I would cut back on the fresh herbs next time. My husband said the oregano over powered the dish.

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