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. 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 1/2 -2 hours, checking for moisture in the last stages of cooking. Remove lid in the final 25 minutes.