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!

This post is linked to Tasty Tuesday, Tempt My Tummy Tuesday, and What's Cooking Wednesday.