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i made up this cassoulet recipe last winter. it doesnt have the duck confit, but really, who wants to mess around with that? im not a big fan of taking short cuts when it comes to cooking, but then again i refuse to cook dried beans most of the time.
i never write down the measurements on my recipe cards, so im at a loss in trying to guess. the proportions arent too important. you cant mess it up unless you add way too much dried herbs.
1/2-1 lb andouille sausage
3 chx breasts
cut sausage into rounds. you can take it from the casing if you want. brown. reserve. brown chx pieces in sausage fat. reserve. deglaze the pan with
white wine- 1 cup ish. red is fine too.
large onion, sliced.
garlic - i usually use the whole head.
2 cinnamon sticks
salt and pepper
herbs of choice. i use dried thyme and sometimes marjoram.
cook in wine until soft.
large can diced tomatoes w/ juice
2 cans cannellini beans, rinsed. (you know....those reg sized cans)
1 c milk
add to pot w/ reserved meats. simmer until as thick as youd like. 20-30 minutes. adjust seasonings and finish with minced parsley.
serve w/ crusty bread and salad.
it freezes nicely.
i never write down the measurements on my recipe cards, so im at a loss in trying to guess. the proportions arent too important. you cant mess it up unless you add way too much dried herbs.
1/2-1 lb andouille sausage
3 chx breasts
cut sausage into rounds. you can take it from the casing if you want. brown. reserve. brown chx pieces in sausage fat. reserve. deglaze the pan with
white wine- 1 cup ish. red is fine too.
large onion, sliced.
garlic - i usually use the whole head.
2 cinnamon sticks
salt and pepper
herbs of choice. i use dried thyme and sometimes marjoram.
cook in wine until soft.
large can diced tomatoes w/ juice
2 cans cannellini beans, rinsed. (you know....those reg sized cans)
1 c milk
add to pot w/ reserved meats. simmer until as thick as youd like. 20-30 minutes. adjust seasonings and finish with minced parsley.
serve w/ crusty bread and salad.
it freezes nicely.