How to make it

  • For the beans: Bring to a boil then reduce to a simmer. Cook partially covered up to 2 hours or until the beans are tender. Important: Do not add salt until after the beans are cooked. Adding salt before cooking will make the beans less tender. Drain beans, removing all onion, herbs and carrots pieces. Cover and set aside.
  • For topping: Place all ingredients in a food processor (blender works too) and pulse to fine crumbs. Set aside.
  • Preheat oven to 300 °F.
  • Heat the oil in a large skillet (or dutch oven) over medium heat. Add the shallots, mushrooms, and garlic and cook for 5 minutes, or until soft. Add the sausage and spring onions and cook, stirring often, for 10 minutes, or until browned and the sausage is cooked through. Deglaze the pan with the wine, scraping up all bits from bottom of the pan. Add the roasted chicken demi-glace and 3 cups of water, stirring until dissolved. Bring to a boil then lower the heat. Add the beans and thyme. Season with salt and pepper, to taste. Simmer for 15 minutes See Photo. (Add baby carrots to cook at this point if using). Turn off the heat (remove baby carrots and save until ready to serve), stir in the parsley then transfer into oven, uncovered, to bake for 1 hour, until most the liquid has been absorbed. Tip: be careful with salt here, as the liquid does reduce quite a bit.
  • Remove from oven and discard the thyme sprig. Turn the oven up to 350 °F. Top with the breadcrumb mixture and bake for an additional 30 minutes, or until browned.
  • Spoon cassoulet into shallow serving bowls and garnish with additional green onions and baby carrots.

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  • hockeypuck 11 years ago
    This looks and sound delicious! Thanks for the recipe.
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  • kristopher 11 years ago
    Phenomenal post! I like this version, much lighter. Also, this is now featured on the homepage.
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