Ryan Liebe
Active Time
45 Mins
Total Time
3 Hours 15 Mins
Yield
Serves 8

This traditionally super-rich dish of slow-cooked beans, sausage, and goose comes from the far southern Languedoc region of France, where you might be likely to find them bubbling along on Sunday stoves across the region. Our version is plenty flavorful but here, we keep the sat fat in check with chicken sausage. Don't be afraid to use a good white wine when cooking. You don't want sub-par flavors going in. We recommend whichever Sauvignon Blanc you like most. 

How to Make It

Step 1

Place beans in a Dutch oven. Add water to cover by 2 inches; stir in bay leaves. Bring to a boil; boil 1 minute. Remove from heat; cover and let stand 1 hour. Return pan to heat over high (do not drain beans or refresh water); bring to a boil. Reduce heat to medium-low; simmer until beans are almost tender, about 30 minutes. Drain beans; discard bay leaves. Wipe pan dry.

Step 2

Preheat oven to 300°F.

Step 3

Heat 1 1/2 tablespoons oil in pan over medium-high. Add chicken; cook, stirring occasionally, until browned, about 8 minutes. Add sausage; cook, stirring occasionally, until browned, about 5 minutes. Remove chicken and sausage. Add onion, carrots, and celery; sauté 5 minutes. Add thyme, tomato paste, and garlic; sauté 2 minutes. Add wine; cook 1 minute, scraping bottom of pan to loosen browned bits.

Step 4

Add tomatoes, stock, salt, pepper, beans, chicken, and sausage to pan; stir gently to combine. Cover and bake at 300°F 1 hour. Remove pan. Increase oven temperature to 425°F.

Step 5

Scoop out 1 cup bean mixture, avoiding chicken or sausage. Mash with a fork; stir into chicken mixture.

Step 6

Place baguette in a food processor; process until coarse crumbs form. Add cheese, parsley, and remaining 2 tablespoons oil; pulse to combine. Sprinkle breadcrumbs over cassoulet. Bake, uncovered, at 425°F until topping is crusty, 15 to 20 minutes. Let stand 5 minutes before serving.

Step 7

Slow Cooker Method - Place beans in a 6-quart slow cooker. Proceed with step 3, substituting a skillet for the Dutch oven. Add chicken mixture and onion mixture to slow cooker. Omit step 4. Add tomatoes, stock, salt, pepper, and 1 2/3 cups water. Cover and cook on LOW until beans are tender, 7 to 8 hours. Omit step 5. Make breadcrumb mixture as directed in step 6; toast in a skillet over medium-high about 5 minutes. Sprinkle on cassoulet.

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