Fall weather calls for hearty, comforting, stick-to-your-ribs kind of food. As the temperatures drop, people seek out recipes to keep them warm from the inside out. Soup is my personal favorite fall meal, and Bob’s Red Mill has plenty of soup options to choose from, but sometimes you want something with a little more substance. You can take those same dried soup mixes, and transform them into a seriously filling meal.
Cassoulet is a classic, slow cooked French dish that is traditionally made with sausage, duck, and white beans. I made mine with chicken, pork shoulder, and bacon, and used Bob’s Red Mill 13 bean soup mix for the bean element. This made the whole house smell amazing while it bubbled away in the oven for hours. It’s the perfect way to warm up your house against the crisp fall air outside.
13 Bean Cassoulet
- 2 cups Bob’s Red Mill 13 Bean Soup Mix
- 2lbs Pork Shoulder, trimmed of excess fat and cut into 1 inch cubes
- ½ lb. Bacon, slab bacon preferably, cut into cubes
- 4 Chicken Thighs
- 1 Onion, cut into ½ inch cubes
- 2 Carrots cut into ½ inch cubes
- 2 Celery Stalks, cut into ½ inch cubes
- 1 Bay Leaf
- 4 sprigs of Parsley
- 3 sprigs of Thyme
- 2 Tbsp Tomato Paste
- 1lb peeled Tomatoes, diced into ½ inch cubes (substitute one 14.5oz can diced, peeled tomatoes if you don’t have fresh tomatoes)
- 3 cups Chicken Stock
- 1-½ cups Panko Bread Crumbs
- 3 cloves minced Garlic
- 3 Tbsp melted Butter
- Salt and Pepper
Soak the beans overnight. The next day, preheat the oven to 400°F. Heat a 6qt Dutch oven over medium high heat. Salt and pepper the pork and chicken thighs thoroughly. Add the pork to the pot and cook until browned. Remove from pot. Add bacon to the pot and cook until browned. Remove from pot. Add chicken thighs to the pot and cook until browned on all sides. (**If at this point, you feel there is too much excess fat in the pot, ladle a few spoonfuls out) Add the pork and bacon back to the pot with the chicken.
Tie the parsley, thyme and bay leaf into a bundle with string. Add onion, carrot, celery and herb bundle to the pot with the meat. Stir and cook for 10 minutes. Add tomato paste, diced tomatoes and beans to the pot. Add chicken stock. If the chicken stock doesn’t entirely cover the beans, add enough water to cover the beans. Bring pot to a boil.
Cover and bake in the oven for 2.5-3 hours until the beans are tender. Remove and discard the herb bundle.
Reduce the oven temperature to 350°F. Mix panko with minced garlic and spread over the top of the cassoulet. Drizzle melted butter over the breadcrumbs. Bake uncovered for 10-15 minutes until the top is brown.
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