Cassoulet
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 323.3
- Total Fat: 17.5 g
- Cholesterol: 50.3 mg
- Sodium: 829.7 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 2.6 g
- Protein: 17.5 g
View full nutritional breakdown of Cassoulet calories by ingredient
Introduction
Duck and beans, comfort food in one pot! Duck and beans, comfort food in one pot!Number of Servings: 12
Ingredients
-
1 pound dry white beans, soaked overnight in cold water
2 T butter
1 pound smoked kielbasa, sliced then quartered
2 onions, medium dice
8 cloves garlic, minced
6 c beef stock
14 oz can whole tomatoes, pureed
1/3 c red wine
6 sprigs thyme
1/4 c parsley, chopped
4 legs duck confit (skin, etc removed, meat shredded)
3 T olive oil
1 c Panko bread crumbs
salt and pepper to taste
Directions
Makes 12 adult size servings. Quite filling!
Heat butter in heavy soup pot over medium heat. Add kielbasa and saute until golden brown and crisp. Set aside for later.
Using the same pan, add carmelized onions and saute until carmelized, about 10 minutes. Do not stir, just let the onions cook -- it will be ok!
Add the garlic and cook another minute. Deglaze with wine and reduce volume by half.
Add beef stock and tomato puree.
Drain and rinse the beans. Add the beans and thyme sprigs to the pot and bring to a boil, then cover and reduce to a simmer. Cook until beans are tender, approximately 1 hour.
Preheat oven to 350.
Remove thyme from the pot, and add the chopped parsley. Add the duck and sausage. Add salt and pepper to taste. Leave in the same pot if oven safe or pour into baking dish. Sprinkly Panko atop the mixture. Drizzle oil atop Panko, then bake approximately 20 minutes until nicely browned and bubbly.
Number of Servings: 12
Recipe submitted by SparkPeople user SCHNOZZLES.
Heat butter in heavy soup pot over medium heat. Add kielbasa and saute until golden brown and crisp. Set aside for later.
Using the same pan, add carmelized onions and saute until carmelized, about 10 minutes. Do not stir, just let the onions cook -- it will be ok!
Add the garlic and cook another minute. Deglaze with wine and reduce volume by half.
Add beef stock and tomato puree.
Drain and rinse the beans. Add the beans and thyme sprigs to the pot and bring to a boil, then cover and reduce to a simmer. Cook until beans are tender, approximately 1 hour.
Preheat oven to 350.
Remove thyme from the pot, and add the chopped parsley. Add the duck and sausage. Add salt and pepper to taste. Leave in the same pot if oven safe or pour into baking dish. Sprinkly Panko atop the mixture. Drizzle oil atop Panko, then bake approximately 20 minutes until nicely browned and bubbly.
Number of Servings: 12
Recipe submitted by SparkPeople user SCHNOZZLES.