Cassoulet - Nourish With Karen.jpg

Cassoulet, according to Julia Child, is a rich combination of white beans baked with meats.  It is a hearty, budget-friendly meal easily adapted to the crockpot or baked in the oven for a couple of hours.  While Julia’s version of cassoulet may take a few days to build, mine can be assembled the night before or just before cooking with delicious results.

Cassoulet My Way

·         1 large onion, chopped coarsely

·         4 stalks celery, chopped

·         3-4 cloves of garlic, minced

·         4 chorizo sausages, pulled from casing

·         4 cups cooked white beans (I like small lima beans)

·         24 oz (690g) jar of strained tomatoes or tomato puree

·         2 bay leaves

·         1 Tbsp smoked paprika

·         1/8 cup vinegar (your choice)

·         2 Tbsp honey

·         1 tsp sea salt

·         Black pepper to taste

In a large cast iron pan, soften onion, celery and garlic (about 5 minutes).  Remove sausage from casing and add to pan, browning the meat.  Remove ingredients to either the slow cooker or a casserole dish. Deglaze the cast iron pan with a small amount of water or wine, adding this to the casserole dish. 

To the casserole dish, add beans, tomato sauce, vinegar, honey and spices.  Stir to combine.  If using a slow cooker, set to low and cook 4-6 hours.  In the last hour or two of cooking check to see if water should be added. 

If cooking in the oven, set heat to 325F and bake 1-2 hours, checking for moisture in the last stages of cooking.