Cassoulet, a hearty French bean stew is perfect for cold winter nights

Cassoulet, a hearty, slow-cooked French stew with beans and a variety of meats, is perfect for a cold winter night. It is probably the granddaddy of Boston baked beans and pork. Originating in the south of France, it typically contains duck confit, goose, pork and white beans.  Toulouse and Carcassone are thought to be the capital of Cassoulet. We bought Cassoulet containing sausage, goose, duck confit and lamb in a glass jar in our favorite Boucherie shop in France and found it to be of excellent quality.

In our kitchen we are fond of black-eyed peas as opposed to white beans because they give it a deep, rich flavor that instantly transports us to the tiny smoky cafes of France. In the recipe below, I’ve substituted chicken to give it a modern and lighter touch. 

Green beans with slivered almonds sautéed in butter make a pretty side dish and can be prepared while the Cassoulet cooks for the last fifteen minutes. 

Cassoulet

1 lb black eyed peas or Great Northern beans

3 bay leaves

2 large chicken breasts with bones & skin

4 oz thick bacon, cut in 1-inch pieces, cooked but not crisp (reserve 1 tablespoon fat)

8 oz little link sausages, such as Little Sizzlers, cooked & cut into 1” pieces

1 tablespoon chopped garlic

2 cups canned whole tomatoes, chopped with juices

1 cup dry white whine

1 cup chicken broth

1 cup (or more) dried fresh home-made bread crumbs

2 tablespoons softened unsalted butter

Soak beans overnight in water. Drain and put into a pot with fresh water to cover by four inches. Add bay leaves, bring to a boil over high heat, lower heat and simmer until tender, about 45 minutes to 1 hour. Drain beans, discard bay leaf and add salt & freshly ground black pepper to taste. Put into an attractive oven-proof casserole you can use for serving as well as cooking. 

Preheat oven to 350. Rub chicken with olive oil and sprinkle with salt and pepper. Bake about 35-45 minutes or until internal temperature is 160 degrees. Remove from oven, discard skin and bones and cut into one inch pieces. Add to beans along with cooked bacon and cut up sausages.

Sauté the garlic in a skillet in about 1 tablespoon reserved bacon fat. Add the tomatoes and their juices and simmer 5 minutes. Add wine and chicken broth and cook over medium high heat for about 10 minutes, stirring occasionally. Pour over the bean mixture and blend well. Mix bread crumbs with softened butter and spread over beans to make a crust. 

Place beans in a 325 degree oven and bake, covered, for 45 – 60 minutes. If beans get dry, carefully add more broth while not disturbing crumb crust. Uncover and bake an additional 15 minutes or until crumb topping is browned. Serves 4 to 6.