Easy Sweet French Cassoulet Recipe
The French know cassoulet as a classic, long-simmered dish consisting of white beans and various -- sausages, pork or goose. This version is a less time consuming spin on the classic.
This is my adapted version from the original. I made this one based on what I had on hand in the pantry. Both are good, it depends on what you're in the mood for.
This is my personal favorite because I used local Wisconsin Northwoods Mead from White Winter Winery. I was out of dry white and decided to give it a try. Obviously it changed the flavor and how I came up with name. Below is the link to their website if you're curious.
My name attests to my French heritage and I love a great French wine like anyone else. You know what they say, "cook with the wine you plan on drinking." I prefer to use local wine because it bring indoors a little of my outdoors.
Here in Wisconsin we have some wonderful Wineries. I listed a few of them in my profile and White Winter is among them. If you're feeling adventurous, order some Mead and give this a try. You wont be disappointed and it's not too sweet I promise.
Ingredients
- 2 Stalks Celery, Sliced Diagonally
- 2 Medium Carrots, Sliced Diagonally
- 1/2 Tsp. Salt
- 1/8 Tsp. Ground Black Pepper
- 1 Large Onion, Chopped
- 1/2 Tsp. Garlic Powder
- 1 Tsp. Dried Rosemary, Crushed
- 1 Tsp. Dried Thyme
- 1/2 Cup White Winter Winery "Cyser" (Apple Honey Wine)
- 14 1/2 Oz. Can Reduced-Sodium Chicken Broth
- 14 Oz. Stewed Tomato Juice Only, Reserve Tomatoes For Later
- 15 Oz. Can Cannellini Beans, Drained & Rinsed
- 15 Oz. Can Navy Beans, Drained & Rinsed
- 15 Oz. Can Butter Beans, Drained & Rinsed
- 13 Oz. Hillshire Farms Smoked Turkey & Pepper Jack Sausage Links, Sliced Diagonally
- 1 1/2 Cups Cooked Chicken, Chopped
Directions
- In large saucepan add 2 Tablespoons vegetable oil and heat until hot. Add celery, carrots and salt/pepper; sauté until crisp tender.
- Toss chopped onion into the mix and sauté 5 minutes; stir in garlic powder, rosemary and thyme, cook 1 minute. Slowly add mead to saucepan and cook until reduced by half.
- Next, slowly pour chicken broth and stewed tomato juice into saucepan. Bring to boiling.
- Stir in the beans, turkey sausage and chicken. Return to boiling; reduce heat and simmer uncovered 15 minutes.
- Serve with your favorite dinner rolls or crusty bread.
- Note: The pepper jack cheese in the sausage links is very light and barely noticeable. I like a kick added to a lot of things. So when I say barely, I mean it literally.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 6 servings | |
| Calories 370 | |
| Calories from Fat 106 | 29% |
| Total Fat 11.8g | 15% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 990mg | 41% |
| Potassium 963mg | 28% |
| Total Carbs 33.25g | 9% |
| Dietary Fiber 10.0g | 33% |
| Sugars 3.8g | 3% |
| Protein 32.17g | 51% |
