Easy Cassoulet

Name: Easy Cassoulet
Yield: Serves 6
Cuisine: French
Ingredients: 2 tablespoons olive oil; 3 cups chopped yellow onions; 2 tablespoons dried basil leaves; 6 purchased duck legs confit; 3 (15-ounce) cans Great Northern white beans, drained; 1 (28-ounce) can whole tomatoes; 1 large head garlic (8 to 12 cloves), crushed; 3 sprigs fresh thyme or 1 tablespoon dried thyme leaves; 3 pounds assorted mixed sausages, such as kielbasa and andouille, sliced into 1-inch pieces, and uncooked garlic-pork sausage, casing removed; 3 pounds assorted mixed sausages, such as kielbasa and andouille, sliced into 1-inch pieces, and uncooked garlic-pork sausage, casing removed; 3 pounds assorted mixed sausages, such as kielbasa and andouille, sliced into 1-inch pieces, and uncooked garlic-pork sausage, casing removed; 3 pounds assorted mixed sausages, such as kielbasa and andouille, sliced into 1-inch pieces, and uncooked garlic-pork sausage, casing removed; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 slices French bread, pulsed in a food processor or blender to make bread crumbs; 2 slices French bread, pulsed in a food processor or blender to make bread crumbs; 3 bay leaves; 3 sprigs fresh thyme or 1 tablespoon dried thyme leaves

Preparation info

Serves
6

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

Cassoulet is a hearty stew from the south of France. It typically contains a variety of sausages and duck along with white haricot beans. I considered it rather time consuming until Haejin Baek prepared this easy version for me with purchased legs of duck confit, canned beans, and a variety of spicy sausages. Even if it takes a couple of hours to cook, Haejin’s recipe is easy and the casserole seems only to improve when reheated.

Ingredients

Europe
France
Main course
Stew
Mediterranean

Ingredients

Method