Chop, Cook, Eat
My son, a local chef, gave me a cassoulet recipe. It was more work than I like. So I tried some other recipes and made a stew of them. The result is this simplified cassoulet, which practically cooks itself.
Start early in the day. Better yet, start the day before. Cassoulet is better after it sits a while.
Duck and pork are common in cassoulet, but sausages work just fine. Or put in ham, chicken, smoked turkey, etc. All you need is 2 1/2 to 3 pounds of pork, fowl or lamb, some of it spiced or smoked.
Use a large pot that can go in the oven (6 quart is good). You also need cheesecloth and string or a bouquet garni ball.
|2 1/2-3 pounds||Sausages (chorizo, Andouille and Italian work well; use a variety)|
|3 cans||White beans (any kind will do)|
|1 1/2 cup||Chicken broth|
|3 tablespoons||Tomato paste|
|1/4 teaspoon||Black pepper|
|1/8 teaspoon||Ground clove|
|1/8 teaspoon||Ground ginger|
|1 tablespoon||Rosemary (I use whole; use 1 1/2 teaspoons ground)|
|Preheat the oven to 350°.|
|Chop the onion.|
|Chop the tomatoes.|
|Core and chop the apple|
|Chop the carrot.|
|Bundle the garlic, bay, rosemary and carrot in cheescloth or the bouquet garni ball.|
|Heat the oil in the pot.|
|Brown the sausage in the oil. A little crust adds nice texture.|
|Remove the browned sausage.|
|Sauté the onion.|
|Add the tomatoes.|
|Sauté the tomatoes until soft.|
|Cover the pot and put it in the oven.|
|Heat an hour.|
|Remove the stew from the oven, stir and let sit covered for fifteen minutes.|
|Remove the bouquet garni bundle.|
|Reheat with microwave, oven or stovetop.|