The French have perfected the art of making stews. I don't recall where I found this recipe, but it has been a winter staple of mine for over 35 years.#GoldenApron23

I created this recipe for a contest run by one of my favorite restaurants, Mimi's. Unfortunately I didn't win the contest and my local Mimi's didn't make it through the pandemic. I do, however, think my recipe is pretty darn good! When I thought about the theme of this contest, I immediately envisioned comfort food that would appeal to both American and French culture and I quickly settled on this baked bean dish. In France, that would be the cassoulet, a hearty dish of duck and pork and beans; in America, the dish would feature a more tomato-based dish with some type of 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. Since this was to be an American dish with a French accent, I cooked the beans with a more traditional tomato-based sauce.The hardest part of making this dish was the ten ingredient limitation. I had to make some hard decisions about what to eliminate. I made the assumption that salt and pepper were ingredients, so I had to come up with alternatives. The sausage and ham provided the salt and Herbs de Provence gave 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. I hope you enjoy this dish as much as I do!

everybody ate theirs, that is what it all about :positive :ohyeaah

A hearty french bean and meat stew adapted from Kenji Lopez at Serious Eats

This is a classic, original Cassoulet recipe from the village of Castelnaudary, France.

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!

We made pulled pork dinner portions and froze them. We also make a french bean dinner called Cassoulet, which we normally make with lamb, and tried it with pulled pork instead of lamb and liked it.Here is the recipe for six dinners in one pan. Easy to make in dutch oven, air fryer or crock pot or slow cooker: prep and forget. The longer it simmers, the better it gets. Freezes well.

French Farm Food Classic: When nights turn cool, we make this bean dish, the beans take on the herb and meat flavors, the sauce is to die for: hearty comfort food!