Easy Cassoulet
By on · In Ancient Cuisine, Budget Cooking, Casseroles, Dinner, Herbs and Spices, Historic Recipes, Meals, Meats, Regional and Ethnic, ROTD, Techniques, Vegetables
Easy Cassoulet lives up to its name, offering simple preparation and exceptional flavor. This is such a wonderful dish to make. Make it one day, and reheat it the next, when it tastes even better.
Easy Cassoulet
Prep time
Cook time
Total time
Author: Epicurus.com Kitchens
Recipe type: Main Course
Cuisine: French
Serves: 6
Ingredients
- 1/2 pound bulk pork sausage
- 1 small onion, sliced (1/2 Cup)
- 1 clove garlic, minced
- 1 1/2 Cups cubed, fully cooked ham
- 2 Tablespoons snipped parsley
- several sprigs thyme
- 1 bay leaf
- 2 cans navy beans (15-ounces each)
- 1/4 Cup dry white wine
- 1 dash ground cloves
Instructions
- In skillet, cook sausage, onion and garlic till meat is slightly browned and onion is tender; drain off fat. Take care not to burn the garlic. Add ham, parsley, and bay leaf; mix well.
- Stir in undrained beans, wine and cloves.
- Turn into a 1 1/2-quart casserole. Add the thyme sprigs on top.
- Bake, covered, at 325 for 45 minutes.
- Uncover, remove thyme sprigs and bake 40 to 45 minutes longer; stirring occasionally.
- Remove bay leaf.
- Serve in bowls with warm, crusty bread, if desired.
