Quick and Easy Cassoulet (Baked Bean Casserole)

Since fall has been officially declared (even though we are still in the 90s here in Florida) my thoughts immediately went to making a hearty bean casserole. A cassoulet is comfort food that would appeal to both American and French culture. In France, cassoulet would be a hearty dish of duck and pork and white beans; in America, the dish would feature a more tomato-based dish with pork as the main meat. I combined the essence of both to make my own American version of cassoulet with chicken as the main meat accented with fresh Polish pork sausage and bits of ham. The sausage and ham provided the salt and Herbs de Provence give the dish it’s unique flavor. Garlic was essential so the flavor came from the fresh Polish sausage and the fire-roasted tomatoes with garlic. This is an absolutely delicious meal!
Quick and Easy Cassoulet (Baked Bean Casserole)
Since fall has been officially declared (even though we are still in the 90s here in Florida) my thoughts immediately went to making a hearty bean casserole. A cassoulet is comfort food that would appeal to both American and French culture. In France, cassoulet would be a hearty dish of duck and pork and white beans; in America, the dish would feature a more tomato-based dish with pork as the main meat. I combined the essence of both to make my own American version of cassoulet with chicken as the main meat accented with fresh Polish pork sausage and bits of ham. The sausage and ham provided the salt and Herbs de Provence give the dish it’s unique flavor. Garlic was essential so the flavor came from the fresh Polish sausage and the fire-roasted tomatoes with garlic. This is an absolutely delicious meal!
Steps
- 1
Heat oven to 350 degrees.
- 2
Heat oil in Dutch oven on top of stove. Sauté Polish sausage in oil until browned. Put into colander and drain.
- 3
Sprinkle chicken thighs with 1 teaspoon herbs de Provence. Sauté thighs until lightly browned. Set aside on plate.
- 4
Sauté onions until golden, about 5 to 7 minutes.
- 5
Drain beans and add to Dutch oven. Stir in sausage, ham cubes, diced tomatoes, tomato paste, white grape juice, and remaining herbs de Provence. Tuck chicken thighs into beans.
- 6
Cover and bake for about 1 hour. Remove cover and bake for an additional half hour until top is crusted over.
- 7
Remove from oven and allow to rest for about 15 minutes.
- 8
Serve with toasted slices of French baguettes with garlic butter.
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