Easy Cassoulet

This cheater version of the classic French dish leaves out the time-consuming duck confit and still packs rich, hearty flavor.  This recipe can be found on our bags of Flageolet Beans.

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Votes: 13
Rating: 3.69
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Servings 8servings
Prep Time 30minutes
Cook Time 90 - 120minutes
Passive Time 10minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 13
Rating: 3.69
You:
Rate this recipe!
Servings 8servings
Prep Time 30minutes
Cook Time 90 - 120minutes
Passive Time 10minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Heat 2 Tbsp oil in a 4 quart dutch oven or oven-proof casserole dish over medium heat. Add onion, celery and carrot and sauté until soft, about 5 minutes. Add 1 tsp minced garlic (about 2 cloves), thyme, bay leaf, Bob’s Red Mill Flageolet Beans, bacon and water. Cover and increase heat to bring to a boil. Reduce heat to medium-low and simmer until beans are soft, about 60 – 90 minutes, stirring occasionally.
  2. While beans are cooking, preheat oven to 400°F. Heat 1 Tbsp oil in a medium sauté pan over medium heat. Add cubed sausage and cook to slightly brown the exterior, 3 – 4 minutes. Remove from heat and set aside.
  3. When beans are soft, remove from heat and remove the thyme and bay leaf. Add tomatoes with juice, tomato paste and salt and mix well. Stir in browned, cubed sausage.
  4. In a small bowl, combine bread crumbs, parsley, remaining 1 Tbsp garlic (about 6 cloves) and remaining 2 Tbsp oil. Top beans with bread crumb mixture and spread evenly across the top. Bake without a lid until the sausages are cooked through and the bread crumb topping is browned, 20 – 30 minutes. Let cool 10 minutes before serving.
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Recipe Comments

3 thoughts on “Easy Cassoulet

    1. Recipe Specialist

      For a quicker cooking process, you may soak the beans. However, it is not necessary to do so for this recipe. The sausage used in this recipe is not a pre-cooked variety.

      Reply
  1. Mary

    I’ve simmered these beans for 1.5 hours, sometimes bringing the heat to a high boil, and these beans are still crunchy. I’ve added more water too since it was getting too low. In my opinion, I wouldn’t do this recipe again without soaking the beans at least an hour prior.

    Reply

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