My Kinda Sorta Maybe Not Really Cassoulet Recipe


Autumn is here, and along with it brings some of my favorite foods – beans. Warm, hearty, inexpensive(!) peasant food. My mom was a Francofile through and through. After visiting Paris one year in the eighties, she came back determined to recreate a wonderful cassoulet that she claimed she ate almost everyday while she was there. My recipe is a variation on her recipe. There’s no fancy duck or goose confit in it, it’s not finished off with a topping of browned breadcrumbs, and I’ve updated it by adding squash and spinach to get more veggies in. Nevertheless, it’s hearty, it’s beany, it seems frenchy, and most important of all it makes me think of my mom.

My Kinda Sorta Maybe Not Really Cassoulet

1 pkg great northern beans, soaked
2 carrots, chopped
1 med onion, chopped
Half a head of garlic, chopped
One small zucchini, diced
One small yellow squash, diced
Half package of spinach
2-4 fennel spiced sausages, sliced
2 slices of chopped bacon
~ 1 tbsp minced fresh rosemary
~ 1 tbsp minced fresh thyme
Bay leaf
Ground mustard powder
Parsley Patch seasoning (or garlic powder)
~ 1 tsp Pappy’s Seasoning Salt
~ 1 tbsp Fennel Seeds
A large dash of turmeric
~ 2 tbsp Chicken bouillon
6 cups of water
~1 cup or so of white wine

Put everything except the greens and wine in stockpot. Bring to a boil then reduce the heat and simmer until the beans are soft, about an hour and a half. As the water cooks down add the wine. Add more garlic and the greens toward the end.


About abirdzeyeview

Appreciating life with all of my senses. *common sense not included.
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