Ingredients Jump to Instructions ↓

  1. Rinse 16 oz. (1 lb) haricots Tarbais and soak them overnight covered with plenty of water. The next day, drain the beans, and add them to a stockpot along with 12 cups water. Add any (or all) of the following to the pot:

  2. 1 large Turkish bay leaf

  3. A few sprigs of fresh thyme and parsley

  4. black peppercorns, tied in a piece of cheesecloth

  5. half a large onion, studded with 2-3 whole cloves

  6. 1 large carrot, peeled and chopped

  7. Bread Topping:

  8. 1 Tbsp unsalted butter

  9. 6 thin slices of french bread, crusts removed, cut into cubes

  10. 1 tablespoon chopped fresh parsley

  11. Cassoulet:

  12. 3 tablespoons olive oil

  13. 3 shallots, thinly sliced

  14. 8 ounces fresh morel mushrooms (or other bold tasting wild mushroom such as porcini or chanterelles), thinly sliced

  15. 2 garlic cloves, minced

  16. 1 lb. cooked, drained Tarbais beans (see directions)

  17. 2 sprigs fresh thyme

  18. 1/2 cup dry white wine

  19. 1 package "More Than Gourmet" Jus De Poulet Lie Gold - Roasted Chicken Demi-glace

  20. 3 cups water

  21. 1 package of "Fabrique Delices" Saucisse de Toulouse (Toulouse Sausage), casings removed, cut into 1/2-inch slices

  22. 3 small spring onions, whites and greens sliced into 1/2-inch pieces

  23. 1/2 cup chopped fresh Italian parsley

  24. Kosher salt & freshly ground pepper

  25. Peeled & cooked french baby carrots for garnish, optional

Instructions Jump to Ingredients ↑

  1. 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.

  2. For topping: Place all ingredients in a food processor (blender works too) and pulse to fine crumbs. Set aside.

  3. Preheat oven to 300 °F.

  4. 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.

  5. 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.

  6. Spoon cassoulet into shallow serving bowls and garnish with additional green onions and baby carrots.


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