Meat Lite: Moderately Meaty Cassoulet
Meat Lite: Moderately Meaty Cassoulet takes around 45 minutes from beginning to end. This dairy free recipe serves 8 and costs $4.26 per serving. This main course has 2692 calories, 228g of protein, and 180g of fat per serving. A mixture of ham, white beans, table salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Serious Eats. A few people made this recipe, and 21 would say it hit the spot. Overall, this recipe earns a spectacular spoonacular score of 97%. If you like this recipe, you might also like recipes such as Meat Lite: Leftovers Empanadas, Meaty, Meat-less Chili, and Meat Lite: Salmon and Asparagus Casarecce.
Servings: 8
Ingredients:
1 bay leaf
1 pound button or cremini mushrooms, minced
5 garlic cloves, peeled and lightly crushed
1 smoked ham shank or hock
6 ounces Kielbasa, cut into 1/2-inch cubes
3 tablespoons olive oil, divided
1 onion, halved, 1 half left intact, the other half minced (divided)
2 sprigs rosemary
Salt and pepper to taste
1 tablespoon table salt
3 sprigs thyme, plus another 1 teaspoon minced thyme leaves (divided)
1 pound dried white beans, such as great northern
5 slices stale white bread, crusts removed, and pulsed to crumbs in the food processor
1 whole head of garlic
Equipment:
dutch oven
stove
oven
aluminum foil
ramekin
frying pan
sauce pan
whisk
baking pan
Cooking instruction summary:
Procedures 1 Cover the beans with cold water by two inches, and dissolve 1 tablespoon table salt into the water. Soak overnight and then drain and rinse before using. 2 Preheat your over to 250°F. In a large Dutch oven, combine the beans, ham shank or hock, rosemary, thyme sprigs, onion half, lightly crushed garlic cloves, bay leaf, and 8 cups cold water. Bring to a boil on the stovetop, then transfer to the oven and cook until the beans are tender, about two hours. 3 While the beans come to a boil, trim the stem end off the whole head of garlic, coat with about 2 tablespoon of the olive oil, sprinkle with salt and pepper, and wrap loosely in aluminum foil or in a ramekin. Put in the oven to roast while the beans cook. 4 Heat the remaining tablespoon of oil in a large skillet over medium-high heat and add the kielbasa, and cook until it's beginning to brown, about 5 minutes. Add the minced onion, mushrooms, and minced thyme. Cook, stirring frequently, until the mushrooms have given off their liquid and it has evaporated, the onions have softened, about 10 to 15 minutes more. Reserve and refrigerate until the beans have finished cooking. 5 When the beans are finished, remove and reserve the ham hock or shank. Remove and discard the rosemary and thyme sprigs, the half onion, the bay leaf and the garlic cloves. Drain the beans, straining and reserving 1 1/2 cups of the cooking liquid. Reduce the cooking liquid in a medium saucepan by half. Remove the roasted head of garlic, reserving the oil, and when cool enough to handle, squeeze out the garlic paste. Whisk the garlic paste into the reserved cooking liquid. 6 If your ham bone has some good looking meat on it that you'd like to add to your dish, shred it into bite size morsels and add to your beans. Add the reserved onion-mushroom mixture to the beans and stir to combine, then transfer it into a 9-by-13 inch baking dish. Pour the reduced cooking liquid and garlic paste over the top. Sprinkle the bread crumbs on top, drizzle with reserved garlic oil, and bake in a 350°F oven for 30 minutes, broiling the last few minutes to crisp the top.
Step by step:
1. Cover the beans with cold water by two inches, and dissolve 1 tablespoon table salt into the water. Soak overnight and then drain and rinse before using.
2. Preheat your over to 250°F. In a large Dutch oven, combine the beans, ham shank or hock, rosemary, thyme sprigs, onion half, lightly crushed garlic cloves, bay leaf, and 8 cups cold water. Bring to a boil on the stovetop, then transfer to the oven and cook until the beans are tender, about two hours.
3. While the beans come to a boil, trim the stem end off the whole head of garlic, coat with about 2 tablespoon of the olive oil, sprinkle with salt and pepper, and wrap loosely in aluminum foil or in a ramekin. Put in the oven to roast while the beans cook.
4. Heat the remaining tablespoon of oil in a large skillet over medium-high heat and add the kielbasa, and cook until it's beginning to brown, about 5 minutes.
5. Add the minced onion, mushrooms, and minced thyme. Cook, stirring frequently, until the mushrooms have given off their liquid and it has evaporated, the onions have softened, about 10 to 15 minutes more. Reserve and refrigerate until the beans have finished cooking.
6. When the beans are finished, remove and reserve the ham hock or shank.
7. Remove and discard the rosemary and thyme sprigs, the half onion, the bay leaf and the garlic cloves.
8. Drain the beans, straining and reserving 1 1/2 cups of the cooking liquid. Reduce the cooking liquid in a medium saucepan by half.
9. Remove the roasted head of garlic, reserving the oil, and when cool enough to handle, squeeze out the garlic paste.
10. Whisk the garlic paste into the reserved cooking liquid.
11. If your ham bone has some good looking meat on it that you'd like to add to your dish, shred it into bite size morsels and add to your beans.
12. Add the reserved onion-mushroom mixture to the beans and stir to combine, then transfer it into a 9-by-13 inch baking dish.
13. Pour the reduced cooking liquid and garlic paste over the top. Sprinkle the bread crumbs on top, drizzle with reserved garlic oil, and bake in a 350°F oven for 30 minutes, broiling the last few minutes to crisp the top.
Nutrition Information:
covered percent of daily need
