November 15, 2010

Black Bean Cassoulet

I promised to post this, so here it is.  According to Dictionary.com, cassoulet is "a white-bean stew of french origin, often containing pork, mutton, garlic sausage, and preserved goose or duck".  I used black beans, chicken, and beef sausage.  Feel free to add more vegetables and herbs if your family tolerates them.   It's a cozy, protein-packed meal for a cold winter's day. 

Start by browning some chicken legs in some olive oil.


Cut up some onions, carrots, and garlic (not too much if you have a picky husband!)


Slice some cooked beef sausage.


Throw it all in the pot.


Throw in a can of black beans and pour some chicken broth over all.


Cover and bake at 250 for a couple of hours.  If it's too watery for you, bring it to a boil on the stove and boil until the liquid is reduced to your liking.  Serve over rice or bread if desired.

Of course I forgot to get a picture of the finished product.  I was too hungry!

Black Bean Cassoulet
(serves 2 grown ups and a toddler) 

Ingredients:
2 TBSP extra-virgin olive oil
2 chicken legs
salt and pepper
some baby carrots
2 TBSP finely chopped onion
1 clove garlic, minced
5 oz fully cooked beef sausage, sliced
1 can (14.5 oz) black beans, drained and rinsed
1 cup chicken stock

Directions:
1.  Heat oil in medium oven-safe pot over medium heat.  Season chicken with salt and pepper.

2.  Brown chicken on both sides.

3.  Add vegetables to pot.  Saute 2 minutes.

4.  Add sliced sausage.  Saute 2 minutes.

5.  Add stock and beans.  Stir well.

6.  Cover and bake for 2-3 hours at 250. 

7.  Remove from oven.  If cassoulet is too watery, bring to a boil on stove and cook until liquid is reduced to your liking.

8.  Season to taste and enjoy!