Best Baked Bean Cassoulet Recipes
BUTTER ME UP! BAKED BUTTER BEAN, BACON AND THYME CASSOULET
A delicious combination of butter beans baked au gratin with crisp bacon, onions and thyme - all bound in a tomato, crème fraiche and wine sauce! This should also be known as Fragrant Savoury Room Scenter - as the smell as this cooks is divine!! This recipe is real European fusion cuisine - the cassoulet idea from France, with the parmesan and wine sauce from Italy, and the crispy smoked bacon rashers from England. Serve this as a main meal for supper or lunch with salad and crusty bread, or as an accompaniment for sausages, stews, casseroles or roast meats........the bacon can be left out if you are serving it as an accompaniment. NB: This recipe was born when I tried to follow a recipe posted here on Zaar, Recipe #263905 - posted by Lindsey and originally a Nigel Slater recipe; I had no haricot beans, but I did have butter beans and lots of other bits and bobs to use up! I LOVE Lindsey's recipe - but feel that this recipe is different enough to warrant posting it - so, thanks to Linds and Nigel for the original idea! Preparation time includes cooking the bacon and the onion.
Provided by French Tart
Categories One Dish Meal
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat the oven to 200C/400°F Lightly grease an ovenproof gratin dish with a little olive oil.
- Topping: Mix the breadcrumbs, parmesan cheese and garlic together. Season with salt and black pepper to taste. Set aside.
- Cassoulet: Fry the bacon pieces in a large frying pan until crisp. Take the bacon pieces out and add the chopped onions - fry them gently in the bacon fat until the onion is soft but not coloured. Add the fresh thyme leaves and mix through.
- Add the bacon to the onion and thyme mixture and then gently mix the butter beans through the mixture.
- In a large bowl, add the crème fraiche, tomato paste, wine and sugar - mix thoroughly. Season with pepper and a little salt, as the bacon is already quite salty.
- Add the bacon and butter bean mixture to the crème fraiche and wine sauce - mix gently.
- Transfer all the butter bean mixture to the greased gratin dish. Sprinkle the topping over evenly and place the sliced tomatoes on top in an attractive pattern.
- Bake for about 30 minutes or until the cassoulet is bubbling and the topping is a golden brown.
- Serve immediately with a large bowl of salad and crusty bread, or, as an accompaniment for sausages, roast meat and poultry, casseroles, stews or grilled meat.
- Serves 3 people as a main meal and 6 people as an accompaniment.
BAKED BEAN CASSOULET
Make and share this Baked Bean Cassoulet recipe from Food.com.
Provided by 4-H Mom
Categories Chicken
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- In a large kettle, combine beans and water. Bring to boil for 2 minutes, remove from heat and cover. Let stand for 1 hour. Do not drain.
- Add celery, carrots, bouillion cubes and salt. Bring to a boil and cover. Reduce heat and simmer 1 hour.
- meanwhile , roll sausage pieces into small balls, saute in a large skillet until browned. Remove sausage. Season chicken pieces with salt and pepper, brown in drippings. Remove chicken.
- Saute onion, add tomato juice and Worcestershire sauce. Drain beans, reserving liquid. Combine all ingredients, except chicken and bean liquid, in a greased 6 quart Dutch oven .
- Top with chicken pieces. Pour 1 1/2 cups reserved bean liquid over casserole, sprinkle with paprika.
- Cover and bake at 325 degrees for 1 hour.
Nutrition Facts : Calories 539.5, Fat 25.5, SaturatedFat 7.8, Cholesterol 99.3, Sodium 1185.3, Carbohydrate 41, Fiber 14.9, Sugar 5.9, Protein 36.9
BUTTER ME UP! BAKED BUTTER BEAN, BACON AND THYME CASSOULET
How to make Butter Me Up! Baked Butter Bean, Bacon and Thyme Cassoulet
Provided by @MakeItYours
Number Of Ingredients 42
Steps:
- NS
- Pre-heat the oven to 200C/400°F Lightly grease an ovenproof gratin dish with a little olive oil.
- Topping: Mix the breadcrumbs, parmesan cheese and garlic together. Season with salt and black pepper to taste. Set aside.
- Cassoulet: Fry the bacon pieces in a large frying pan until crisp. Take the bacon pieces out and add the chopped onions - fry them gently in the bacon fat until the onion is soft but not coloured. Add the fresh thyme leaves and mix through.
- Add the bacon to the onion and thyme mixture and then gently mix the butter beans through the mixture.
- In a large bowl, add the crème fraiche, tomato paste, wine and sugar - mix thoroughly. Season with pepper and a little salt, as the bacon is already quite salty.
- Add the bacon and butter bean mixture to the crème fraiche and wine sauce - mix gently.
- Transfer all the butter bean mixture to the greased gratin dish. Sprinkle the topping over evenly and place the sliced tomatoes on top in an attractive pattern.
- Bake for about 30 minutes or until the cassoulet is bubbling and the topping is a golden brown.
- Serve immediately with a large bowl of salad and crusty bread, or, as an accompaniment for sausages, roast meat and poultry, casseroles, stews or grilled meat.
- Serves 3 people as a main meal and 6 people as an accompaniment.
- Up Next
- Tips: Microwave Hacks5 Tips: Microwave Hacks
- (1:36)
- REVIEWS (2)
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love