This quick and easy bean and chicken cassoulet has all the flavor of those long, slow recipes so that you can enjoy it anytime.
Showing posts with label #chickensausage. Show all posts
Showing posts with label #chickensausage. Show all posts
Sunday, January 31, 2021
Bean and Chicken Cassoulet #SundayFunday
Tuesday, January 16, 2018
Cassoulet in an Instant Pot #KitchenMatrixCookingProject
Did you know that the French dish, Cassoulet, had it's very own holiday? Neither did I, but I learned that January 9th is the day set aside to celebrate this comforting, homey dish that originated in the Languedoc region of France.
There are some amazing wines from the Languedoc region as well and we are celebrating those wines this month over in the French Winophiles group to which I belong. I will post more about that on Saturday when I talk about how these wines paired with this recipe that I'm sharing today.
My friend, Cam, invited us to join her on a journey this year as she cooked her way through Mark Bittman's Kitchen Matrix Cookbook. You can read all about her challenge and join us if you'd like. All the information is found in this post.
Each Tuesday we post a recipe inspired by a section or subsection of this cookbook that encourages you to think outside the box and be creative with recipes. As luck would have it, Bittman has a section just for Cassoulet. Since Cam also belongs to our Winophile group, she chose Cassoulet as our entrée for this month. Thank you, Cam.
Bittman wrote a recipe for classic Cassoulet containing duck stock and duck confit. I love duck but, unfortunately, am the only in the household that does. I have made Cassoulet in the past, sans duck, using my slow cooker. That recipe was also used to celebrate the wines of Languedoc and can be found in this post.
I was tempted to follow Bittman's recipe to a T. The thought of buying a whole duck, making stock and confit and braising it all in the with some lamb was very appealing to me. I could invite company for dinner and have Frank suffer through having to eat not only duck but lamb too, for which he also doesn't care.
Then, as I read through Bittman's thoughts on Cassoulet a couple of sentences struck me and stuck in my mind.
I went into the freezer to see what I had. I had a package of spare ribs and some smoked chicken sausage. I also had a day filled with errands to run and since I had already made a slow cooker cassoulet and wasn't going to be home to tend to the oven, I decided to make my cassoulet in the Instant Pot.
One of the things I love about the Instant Pot is the saute setting that allows you to brown your meat right inside the pot, instead of dirtying another pan and smattering up your stovetop. I cut the ribs into portions, seasoned them with salt and pepper and browned them before adding the sausage, beans and vegetables to the pot with some chicken stock.
I adjusted the setting on the pot to the stew/meat function that automatically sets the timer to cook for 35 minutes. It takes about 10-15 minutes for the heat and pressure to build to the point where it starts to cook. Once done cooking, I let the pressure release naturally for 10 minutes before opening the quick release valve.
Because I used spare ribs, I had the added step of removing any bones and gristle from the dish, before dishing it up and sprinkling some seasoned bread crumbs over the top. All in all it took about an hour and 15 minutes from the time I pulled out the ingredients to being read to serve. That's not too bad considering it would take a minimum of 4-5 hrs. if making it in the traditional fashion. And that is after spending a couple of days making your stock and confit.
I do hope to make a traditional cassoulet one day but in the meantime this version and my slow cooker version are certainly delicious and comforting during these cold winter days.
There are some amazing wines from the Languedoc region as well and we are celebrating those wines this month over in the French Winophiles group to which I belong. I will post more about that on Saturday when I talk about how these wines paired with this recipe that I'm sharing today.
Each Tuesday we post a recipe inspired by a section or subsection of this cookbook that encourages you to think outside the box and be creative with recipes. As luck would have it, Bittman has a section just for Cassoulet. Since Cam also belongs to our Winophile group, she chose Cassoulet as our entrée for this month. Thank you, Cam.
Bittman wrote a recipe for classic Cassoulet containing duck stock and duck confit. I love duck but, unfortunately, am the only in the household that does. I have made Cassoulet in the past, sans duck, using my slow cooker. That recipe was also used to celebrate the wines of Languedoc and can be found in this post.
I was tempted to follow Bittman's recipe to a T. The thought of buying a whole duck, making stock and confit and braising it all in the with some lamb was very appealing to me. I could invite company for dinner and have Frank suffer through having to eat not only duck but lamb too, for which he also doesn't care.
Then, as I read through Bittman's thoughts on Cassoulet a couple of sentences struck me and stuck in my mind.
"There are two ways to think of cassoulet. The first is as a canonical recipe from the South of France. The second way is as simply a glorified version of franks 'n' beans."
"When making a traditional dish it is important to remember that the people who "invented" them just used what they had."Glorified Beanie Weenies? Count me in coach. Frank LOVES Beanie Weenies.
I went into the freezer to see what I had. I had a package of spare ribs and some smoked chicken sausage. I also had a day filled with errands to run and since I had already made a slow cooker cassoulet and wasn't going to be home to tend to the oven, I decided to make my cassoulet in the Instant Pot.
One of the things I love about the Instant Pot is the saute setting that allows you to brown your meat right inside the pot, instead of dirtying another pan and smattering up your stovetop. I cut the ribs into portions, seasoned them with salt and pepper and browned them before adding the sausage, beans and vegetables to the pot with some chicken stock.
I adjusted the setting on the pot to the stew/meat function that automatically sets the timer to cook for 35 minutes. It takes about 10-15 minutes for the heat and pressure to build to the point where it starts to cook. Once done cooking, I let the pressure release naturally for 10 minutes before opening the quick release valve.
Because I used spare ribs, I had the added step of removing any bones and gristle from the dish, before dishing it up and sprinkling some seasoned bread crumbs over the top. All in all it took about an hour and 15 minutes from the time I pulled out the ingredients to being read to serve. That's not too bad considering it would take a minimum of 4-5 hrs. if making it in the traditional fashion. And that is after spending a couple of days making your stock and confit.
I do hope to make a traditional cassoulet one day but in the meantime this version and my slow cooker version are certainly delicious and comforting during these cold winter days.
Make sure you stop by and see how the others created their Cassoulet. You will find links immediately below my recipe.
Cassoulet in an Instant Pot
inspired by Kitchen Matrix by Mark Bittman
2 T. olive oil
6 portions meaty spare ribs
salt and pepper, to taste
2 chicken sausages, cut into thirds
2 c. white beans, soaked for a few hours (I used Northern beans)
1 1/2 c. chicken broth
1 carrot, scraped and sliced
1 stalk celery, sliced
1/2 an onion, diced
1 T. Herbs de Provence
Garlic seasoned bread crumbs, if desired
Add the oil to the Instant Pot and set to saute setting. Season the ribs with salt and pepper. Add them to the pot and brown on all sides. Add the sausage, beans, broth, onions, carrots, celery and Herbs de Provence to the Instant Pot. Cancel the saute setting and seal the lid onto the pot, making sure the vent is closed.
Set the Instant Pot to meat/stew setting. It will automatically set up to cook for 35 minutes once the pot is heated and pressurized. When done cooking, allow the steam to naturally release for 10 minutes before carefully releasing the remaining steam. When pressure gauge is seated, open the pot and remove the ribs to a cutting board. Remove the meat, discarding the bones and any gristle. Return the meat to the pot and stir to combine.
Serve garnished with seasoned bread crumbs, if desired. Print Recipe
More Comforting Cassoulets
Sunday, October 2, 2016
Celebrating OktoberFest with #SundaySupper
Cricket, of Cricket's Confections is hosting this month's Sunday Supper with the theme of Oktoberfest. According to the invitation, Oktoberfest is the longest running festival in held each year in Bavaria, Germany. It runs from mid September through the first weekend in October so we made it just in time.
When I signed up to join in the fun and add a recipe I wrote that I would be making a Warsteiner Fondue. I wrote that because Warsteiner is my favorite beer and, as the name shows, is brewed in Germany. Then I went into the refrigerator to pull out a Warsteiner. I found Corona, Bud, Bud Light, Summer Shandy....even a Red Stripe, but alas, no Warsteiner.
So I ran up to the nearest grocery store which is still 20 minutes away and, of course, they didn't have any Warsteiner. What they did have was a Samuel Adams Octoberfest beer. This beer is described as hearty and smooth with a deep flavor and complexity. I bought that since, if not brewed in Germany, was at least brewed in the Bavarian style. All this to say that my recipe name is now changed to Octoberfest Fondue.
I love serving fondues and normally place them in my miniature crockpot....but of course it is packed away, along with my fondue pot and my individual crocks that I use for soup and was my next choice. I cannot wait to get this move over and have all my "stuff" available again.
I just placed it in a regular bowl and served it up with a side of Chicken Sausage, Sweet Peppers, HoneyCrisp Apples and Soft Pretzels. This was a prelude to a light dinner of Chicken Noodle Soup. We enjoyed it with a stein of Octoberfest beer and toasted our German son, Max, who had given us these gorgeous steins when he lived here as an exchange student.
Octoberfest Fondue
1 c. Belgian Style Beer
1 clove garlic, peeled and smashed
4 oz. gruyere cheese, shredded
4 oz. gouda cheese. shreddded
juice from 1/4 lemon
2 t. honey dijon mustard
2 cooked chicken sausages, cut into bite sized rounds
1 apple, sliced and tossed in apple cider
2 large soft pretzels, cut into bite size pieces
3 miniature sweet peppers, cut into quarters
Place beer and garlic into a small saucepan over med heat. Bring to a gentle boil. Remove garlic clove and reduce heat to simmer. Stir in the cheese, a handful at a time, stirring after each addition until cheese is completely melted. Stir in the lemon juice and honey dijon mustard. Pour into a fondue pot and serve with sausages, apple, pretzels, sweet peppers and/or your favorite dippers. Print Recipe
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
When I signed up to join in the fun and add a recipe I wrote that I would be making a Warsteiner Fondue. I wrote that because Warsteiner is my favorite beer and, as the name shows, is brewed in Germany. Then I went into the refrigerator to pull out a Warsteiner. I found Corona, Bud, Bud Light, Summer Shandy....even a Red Stripe, but alas, no Warsteiner.
So I ran up to the nearest grocery store which is still 20 minutes away and, of course, they didn't have any Warsteiner. What they did have was a Samuel Adams Octoberfest beer. This beer is described as hearty and smooth with a deep flavor and complexity. I bought that since, if not brewed in Germany, was at least brewed in the Bavarian style. All this to say that my recipe name is now changed to Octoberfest Fondue.
I love serving fondues and normally place them in my miniature crockpot....but of course it is packed away, along with my fondue pot and my individual crocks that I use for soup and was my next choice. I cannot wait to get this move over and have all my "stuff" available again.
I just placed it in a regular bowl and served it up with a side of Chicken Sausage, Sweet Peppers, HoneyCrisp Apples and Soft Pretzels. This was a prelude to a light dinner of Chicken Noodle Soup. We enjoyed it with a stein of Octoberfest beer and toasted our German son, Max, who had given us these gorgeous steins when he lived here as an exchange student.
1 c. Belgian Style Beer
1 clove garlic, peeled and smashed
4 oz. gruyere cheese, shredded
4 oz. gouda cheese. shreddded
juice from 1/4 lemon
2 t. honey dijon mustard
2 cooked chicken sausages, cut into bite sized rounds
1 apple, sliced and tossed in apple cider
2 large soft pretzels, cut into bite size pieces
3 miniature sweet peppers, cut into quarters
Place beer and garlic into a small saucepan over med heat. Bring to a gentle boil. Remove garlic clove and reduce heat to simmer. Stir in the cheese, a handful at a time, stirring after each addition until cheese is completely melted. Stir in the lemon juice and honey dijon mustard. Pour into a fondue pot and serve with sausages, apple, pretzels, sweet peppers and/or your favorite dippers. Print Recipe
Let's look at what the others brought to our Oktoberfest!
Appetizers (Vorspeisen)- German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
- German Potato Pancakes by The Crumby Cupcake
- Homemade Pretzels with Kids by Hardly A Goddess
- Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
- Latke and Sauerbraten Poutine by Monica’s Table
- Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
- Warsteiner Fondue by A Day in the Life on the Farm
Breakfast (Frühstück)
- German Apple Pancake by The Chef Next Door
- Peach Fritters by Pies and Plots
Condiments (Würze)
- Pickled Red Onions by What Smells So Good?
- Spicy Beer Mustard by Food Lust People Love
Dessert (Nachtisch)
- Apple Tart by That Skinny Chick Can Bake
- Kaiserschmarrn Recipe by Plated Cravings
- Nana’s Gluten Free German Chocolate Cake by Gluten Free Crumbley
- Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings
Main Dish (Hauptgericht)
- Bavarian Sausage & Cabbage Soup by Food Done Light
- Beef Goulash Recipe by Positively Stacey
- Beer Mac and Cheese by Moore or Less Cooking
- Berlin Potato Soup by My Imperfect Kitchen
- Bierocks by Mindy’s Cooking Obsession
- Bratwurst Sheet Pan Dinner by A Mind Full Mom
- Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
- How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
- Oktoberfest Beer Brats by Wholistic Woman
- Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
- Oktoberfest Fondue 3 Ways by Momma’s Meals
- Pork chops with Sauerkraut and Apples by Brunch-n-Bites
- Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
- Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
- Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere
Side Dish (Beigabe)
- Fried Potatoes German Style by My Life as a Cookbook
- German Potato Salad by Tramplingrose
- Ginger Beer Sauerkraut by Cricket's Confections
- Herbed Spaetzle by The Hungry Goddess
- Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
- Oktoberfest Potatoes by Hezzi-D’s Books and Cooks
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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