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Simple Cassoulet

(1 Votes)


  • 1 1/2 cup dried flageolets
  • water for soaking
  • water or stock
  • Bouquet garni
  • 1 tsp olive oil with a dash of toasted sesame oil
  • 1/4 pound smoked turkey sausage, cut on the diagonal into 1/2 in slices
  • 1/4 pound pork tenderloin, cut into 1 in squares 1/2 in thick
  • 1/4 pound chicken thigh meat, cut the same size as pork
  • 1 medium sweet onion, chopped
  • 2 cloves garlic, peeled and chopped
  • 1/2 cup chardonnay
  • 8 ounces can tomato sauce
  • 1 tsp fresh tarragon, or 1/2 tsp dried
  • 1 tsp fresh thyme leaves, or 1/2 tsp dried
  • 1/4 tsp salt

Make the bouquet garni out of 2 cloves garlic, slightly crushed, 4 sprigs parsley, 2 sprigs thyme, 1 bay leaf, and 2 cloves, tied together in cheesecloth. Cover beans with water and soak overnight or bring to a boil and soak for 1 hour. Drain. In a large saucepan, cover the beans with fresh water or stock, add the bouquet garni, and bring to a boil. Turn the heat down and simmer 1 hour, or until tender. Drain, discarding the bouquet garni, and transfer the beans to a 2 quart glass casserole dish. Preheat the oven to 350 F. Heat a large nonstick skillet over medium-high heat and add 1/2 tsp of the oils. Brown all the meat and transfer it to the casserole. Pour in the other 1/2 tsp of oil and saute the onions for 1 minute, then add the garlic. Continue sauteing until the onion is tender, stirring so that it doesn't scorch. Remove the skillet from the heat. Stir in the wine, tomato sauce, tarragon, thyme, and salt. Pour the sauce over the beans and meat in the casserole and gently stir together. Bake, covered, for 1 hour. Serves 4.

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