Hearty White Bean and Ham Cassoulet
This New England Bean & Bog Cassoulet is a warm and comforting dish that combines hearty white beans with savory ham, creating a rich and satisfying meal. This variation of the traditional French cassoulet features local ingredients from New England, making it a perfect choice for chilly evenings.
| Ingredients | Quantity |
|---|---|
| Dry white beans | 2 cups |
| Ham hock | 1 large |
| Smoked sausage (sliced) | 1 lb |
| Onion (chopped) | 1 medium |
| Carrots (chopped) | 2 medium |
| Celery (chopped) | 2 stalks |
| Garlic (minced) | 3 cloves |
| Chicken broth | 6 cups |
| Bay leaves | 2 |
| Thyme (dried) | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Soak the dry white beans in water overnight; drain before using.
- In a large pot, heat olive oil over medium heat and sauté onion, carrots, celery, and garlic until softened.
- Add the soaked beans, ham hock, smoked sausage, chicken broth, bay leaves, thyme, salt, and pepper; bring to a boil.
- Reduce heat to a simmer, cover, and cook for about 1.5 to 2 hours until beans are tender.
- Remove the ham hock, shred the meat, and return it to the pot, discarding the bone and skin.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Maple-Glazed Chicken and Bean Cassoulet
Maple-Glazed Chicken and Bean Cassoulet is a delightful twist on the classic dish that combines tender chicken with hearty white beans, all enhanced with a sweet maple glaze. This comforting meal is an ideal choice for a cozy dinner, offering a blend of savory and sweet flavors that celebrate the rich culinary traditions of New England.
| Ingredients | Quantity |
|---|---|
| Dry white beans | 2 cups |
| Chicken thighs (boneless, skinless) | 1.5 lbs |
| Maple syrup | 1/4 cup |
| Onion (chopped) | 1 medium |
| Carrots (chopped) | 2 medium |
| Celery (chopped) | 2 stalks |
| Garlic (minced) | 3 cloves |
| Chicken broth | 6 cups |
| Bay leaves | 2 |
| Thyme (dried) | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Soak the dry white beans in water overnight and drain before use.
- In a large pot, heat olive oil over medium heat and sauté onion, carrots, celery, and garlic until softened.
- Add the soaked beans, chicken thighs, chicken broth, bay leaves, thyme, salt, and pepper; bring to a boil.
- Reduce heat to a simmer, cover, and cook for about 1 hour until beans and chicken are tender.
- Remove the chicken, brush with maple syrup, and broil for a few minutes until caramelized.
- Shred the chicken and return it to the pot, adjusting the seasoning as needed.
- Serve hot, garnished with fresh parsley.
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Lobster and Corn Bean Cassoulet
Lobster and Corn Bean Cassoulet is a luxurious twist on the traditional cassoulet, infusing the dish with the sweet, briny flavor of fresh lobster and the sweetness of corn. This hearty and satisfying meal is perfect for special occasions or when you want to treat yourself to a taste of New England’s coastal cuisine.
| Ingredients | Quantity |
|---|---|
| Dry white beans | 2 cups |
| Fresh lobster meat (cooked) | 1 lb |
| Sweet corn kernels | 1 cup |
| Onion (chopped) | 1 medium |
| Carrots (chopped) | 2 medium |
| Celery (chopped) | 2 stalks |
| Garlic (minced) | 3 cloves |
| Chicken broth | 6 cups |
| Bay leaves | 2 |
| Thyme (dried) | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Soak the dry white beans in water overnight and drain before use.
- In a large pot, heat olive oil over medium heat and sauté onion, carrots, celery, and garlic until softened.
- Add the soaked beans, chicken broth, bay leaves, thyme, salt, and pepper; bring to a boil.
- Reduce heat to a simmer, cover, and cook for about 1 hour until beans are tender.
- Stir in the cooked lobster meat and corn, and heat through.
- Adjust the seasoning as needed and serve hot, garnished with fresh parsley.
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Smoked Sausage and Kale Cassoulet
New England Bean & Bog Cassoulet is a hearty and rustic dish that brings together the comforting flavors of white beans, smoked sausage, and nutrient-rich kale. This variation on the traditional cassoulet infuses the smoky depth of sausage with the fresh, earthy notes of kale, making it a perfect dish for chilly days or family gatherings.
| Ingredients | Quantity |
|---|---|
| Dry white beans | 2 cups |
| Smoked sausage (sliced) | 1 lb |
| Kale (chopped) | 4 cups |
| Onion (chopped) | 1 medium |
| Carrots (chopped) | 2 medium |
| Celery (chopped) | 2 stalks |
| Garlic (minced) | 3 cloves |
| Chicken or vegetable broth | 6 cups |
| Bay leaves | 2 |
| Thyme (dried) | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Soak the dry white beans in water overnight and drain before use.
- In a large pot, heat olive oil over medium heat and sauté onion, carrots, celery, and garlic until softened.
- Add the soaked beans, smoked sausage, chicken or vegetable broth, bay leaves, thyme, salt, and pepper; bring to a boil.
- Reduce heat to a simmer, cover, and cook for about 1 hour until beans are tender.
- Stir in the chopped kale and cook until wilted.
- Adjust seasoning as needed and serve hot, garnished with fresh parsley.
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Vegetable Medley and Quinoa Cassoulet
Vegetable Medley and Quinoa Cassoulet is a delightful vegetarian twist on the classic cassoulet, featuring a colorful assortment of seasonal vegetables and wholesome quinoa. This dish not only offers a tapestry of flavors but also provides a nutritious alternative, making it perfect for those seeking a healthy yet hearty meal.
| Ingredients | Quantity |
|---|---|
| Quinoa (rinsed) | 1 cup |
| Vegetable broth | 4 cups |
| Zucchini (chopped) | 1 medium |
| Bell peppers (chopped) | 2 (any color) |
| Carrots (chopped) | 2 medium |
| Onion (chopped) | 1 medium |
| Celery (chopped) | 2 stalks |
| Garlic (minced) | 3 cloves |
| Spinach or kale (chopped) | 2 cups |
| Thyme (dried) | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté onion, carrots, celery, and garlic until softened.
- Add chopped zucchini and bell peppers; continue to cook for an additional 5 minutes.
- Stir in rinsed quinoa, vegetable broth, thyme, salt, and pepper; bring to a boil.
- Reduce heat to a simmer, cover, and cook for about 15 minutes until quinoa is tender.
- Fold in the chopped spinach or kale until wilted.
- Serve hot, garnished with fresh parsley.
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Spicy Chorizo and Bean Cassoulet
Spicy Chorizo and Bean Cassoulet is a robust and flavorful twist on the traditional French dish, blending the smoky heat of chorizo with a variety of beans for a satisfying and hearty meal. This cassoulet is perfect for colder weather, bringing warmth and comfort with every bite, and it offers an exciting combination of textures and flavors that will delight your taste buds.
| Ingredients | Quantity |
|---|---|
| Chorizo (sliced) | 8 oz |
| White beans (canned, drained) | 2 cans (15 oz each) |
| Onion (chopped) | 1 medium |
| Carrot (chopped) | 1 medium |
| Celery (chopped) | 1 stalk |
| Garlic (minced) | 3 cloves |
| Diced tomatoes (canned) | 1 can (14.5 oz) |
| Vegetable broth | 3 cups |
| Paprika (smoked) | 1 teaspoon |
| Thyme (dried) | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- In a large pot, heat olive oil over medium heat, then sauté the onion, carrot, and celery until softened.
- Add the chorizo and garlic; cook until the chorizo is browned and fragrant.
- Stir in the diced tomatoes, white beans, vegetable broth, paprika, thyme, salt, and pepper; bring to a boil.
- Reduce the heat to a simmer, cover, and cook for about 25-30 minutes, allowing flavors to meld.
- Serve hot, garnished with fresh parsley if desired.
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Clam Chowder Inspired Cassoulet
New England Bean & Bog Cassoulet is a delightful fusion of traditional French cassoulet and classic New England clam chowder flavors. This unique dish combines the heartiness of beans with an array of seafood, particularly clams, and a creamy broth, providing a comforting and satisfying meal that is perfect for both seafood lovers and fans of cozy winter dishes.
| Ingredients | Quantity |
|---|---|
| Fresh clams (such as littlenecks) | 1 lb |
| White beans (canned, drained) | 2 cans (15 oz each) |
| Onion (chopped) | 1 medium |
| Celery (chopped) | 1 stalk |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 3 cups |
| Heavy cream | 1 cup |
| Thyme (fresh or dried) | 1 teaspoon |
| Bay leaf | 1 |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- In a large pot, heat olive oil over medium heat, then sauté the onion, celery, and garlic until softened and fragrant.
- Add the drained white beans, vegetable broth, thyme, bay leaf, salt, and pepper; bring to a gentle simmer.
- Stir in the clams and heavy cream; cook until the clams open and the mixture is heated through, about 10-15 minutes.
- Remove bay leaf, adjust seasoning if needed, and serve hot, garnished with fresh parsley if desired.
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Beef and Barley Bean Cassoulet
Beef and Barley Bean Cassoulet is a hearty and comforting dish that combines succulent beef, robust barley, and a medley of beans. This variation of traditional cassoulet offers a rich and savory flavor profile, making it ideal for a warming meal on a chilly day. The combination of tender meat, wholesome grains, and legumes creates a satisfying and filling dish that is perfect for family gatherings or weekend dinners.
| Ingredients | Quantity |
|---|---|
| Beef chuck (cut into 1-inch pieces) | 1 lb |
| Barley (pearled) | 1 cup |
| White beans (canned, drained) | 1 can (15 oz) |
| Onion (chopped) | 1 medium |
| Carrots (sliced) | 2 medium |
| Garlic (minced) | 3 cloves |
| Beef broth | 4 cups |
| Thyme (fresh or dried) | 1 teaspoon |
| Bay leaf | 1 |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- In a large pot, heat olive oil over medium heat; add beef and brown on all sides.
- Add onions, carrots, and garlic; sauté until softened.
- Stir in barley, beef broth, thyme, bay leaf, salt, and pepper; bring to a boil then reduce heat to simmer.
- Cook for about 30 minutes or until barley and beef are tender; add the drained white beans and cook for an additional 10 minutes.
- Adjust seasoning if needed, and serve hot, garnished with fresh parsley if desired.
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Roasted Root Vegetable and Bean Cassoulet
New England Bean & Bog Cassoulet is a delightful vegetarian twist on the traditional cassoulet, incorporating roasted root vegetables and an assortment of beans. This comforting dish captures the essence of New England flavors while offering a hearty and nutritious option that is perfect for cozy gatherings or family dinners. The combination of sweet and earthy roasted vegetables with protein-rich beans makes for a healthy and filling meal.
| Ingredients | Quantity |
|---|---|
| Root vegetables (such as carrots, parsnips, and sweet potatoes) | 4 cups, chopped |
| Mixed beans (canned, drained) | 2 cans (15 oz each) |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 4 cups |
| Thyme (fresh or dried) | 1 teaspoon |
| Bay leaf | 1 |
| Olive oil | 3 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the chopped root vegetables with olive oil, salt, and pepper; spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- In a large pot, heat a tablespoon of olive oil; add onions and garlic, sautéing until softened.
- Stir in the roasted root vegetables, mixed beans, vegetable broth, thyme, and bay leaf; bring to a boil.
- Reduce heat and let simmer for about 15-20 minutes to allow flavors to meld. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley if desired.
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Cranberry and Maple Bean Cassoulet
Cranberry and Maple Bean Cassoulet is a flavorful, vegetarian take on the traditional cassoulet, highlighting the delightful combination of tart cranberries and sweet maple syrup. This dish combines a medley of beans with seasonal vegetables to create a warming and satisfying meal that captures the essence of New England’s autumn harvest. Perfect for festive gatherings or comforting weeknight dinners, this cassoulet is both nutritious and indulgent.
| Ingredients | Quantity |
|---|---|
| Mixed beans (canned, drained) | 2 cans (15 oz each) |
| Fresh or frozen cranberries | 2 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 4 cups |
| Maple syrup | 1/4 cup |
| Thyme (fresh or dried) | 1 teaspoon |
| Bay leaf | 1 |
| Olive oil | 3 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh basil or parsley (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 375°F (190°C). In a large pot, heat olive oil and sauté onions and garlic until translucent.
- Add mixed beans, cranberries, vegetable broth, maple syrup, thyme, and bay leaf. Bring to a gentle boil.
- Season with salt and pepper, then transfer the mixture to a baking dish and bake for 30-35 minutes until bubbly and cranberries have burst.
- Remove from the oven, let cool slightly, and serve hot, garnished with fresh basil or parsley if desired.
Rustic Mushroom and Bean Cassoulet
New England Bean & Bog Cassoulet is a hearty and comforting dish that celebrates the robust flavors of the region. This vegetarian cassoulet blends a variety of beans with earthy mushrooms and aromatic herbs, creating a nourishing meal that is perfect for the cooler months. This rustic dish is an excellent choice for gatherings with friends or family, showcasing the beloved ingredients of New England in a warm and satisfying way.
| Ingredients | Quantity |
|---|---|
| Mixed beans (canned, drained) | 2 cans (15 oz each) |
| Mushrooms (sliced) | 2 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 4 cups |
| Olive oil | 3 tablespoons |
| Thyme (fresh or dried) | 1 teaspoon |
| Bay leaf | 1 |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 375°F (190°C). In a large pot, heat olive oil and sauté onions and garlic until translucent.
- Add sliced mushrooms and cook for a few minutes until softened.
- Stir in the mixed beans, vegetable broth, thyme, and bay leaf. Bring to a simmer.
- Season with salt and pepper, then transfer the mixture to a baking dish and bake for 30-35 minutes until bubbly.
- Remove from the oven, let cool slightly, and serve hot, garnished with fresh parsley if desired.
