Cassoulet by Lynette Rohrer Shirk
This is a quick-cooking French meal in one dish. Other types of beans and cooked poultry may be used instead of the flageolets and confit.
Serves 4
Serving Size 1½ cups
Calories: 714.07
Protein: 46.93 grams
Carbohydrates: 58.63 grams
Fiber: 10.50 grams
Fat: 31.63 grams
1 tablespoon olive oil
½ cup diced onion
1 minced garlic clove
1 tablespoon tomato paste
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
3 cups cooked flageolet beans
4 duck confit legs
1 cup sliced Polish sausage
1 cup coarse bread crumbs
1 tablespoon melted bacon fat
Preheat oven to 375°F. Rub half of the olive oil in a large casserole dish and set aside.
Sauté the onion and garlic in the remaining olive oil. Stir in the tomato paste, thyme, salt, and pepper.
Put the cooked beans in the prepared casserole dish and stir in the onion mixture. Arrange the duck confit legs and Polish sausage over the beans.
Toss the bread crumbs with the bacon fat and sprinkle them over the entire casserole.
Bake for 40 minutes or until crumbs are brown and casserole is heated well throughout.
Cassoulet Has Everything
This peasant dish was designed to feed a village. Made in a huge cauldron, hunters and farmers contributed what they had. There is no absolutely hard-and-fast recipe for cassoulet. Make it for a crowd of friends and/or family.
