French cassoulet recipe

Shortcut French Cassoulet is a shortened recipe for the iconic French white bean, sausage and meat stew. An easy recipe ready in hours instead of days!

Smoked sausage, sautéed chicken, and white beans combine in this easy take on traditional French cassoulet recipe! This is comfort food at its best!

Here's how to make a traditional French cassoulet at home, complete with a trio of meats and beans with a rich sauce, all topped with a savory dark brown crust.

This Ina Garten Cassoulet recipe is easy, quick, and made with duck or chicken legs, breadcrumbs, olive oil, fresh thyme leaves, and clarified butter and takes around 4 hours and 30 minutes to cook to perfection. Serve your Cassoulet with roasted duck fat potatoes, sautéed spinach, braised red cabbage, arugula salad, and lemony celery crunch salad for a well-rounded meal.

Here it is, the recipe for the best dish I’ve ever cooked. It is that good. I guarantee it will be one of the best you have ever cooked as well, if you take a little time and do it right. Yo…

The traditional French Cassoulet is probably one of the best known French dishes. It is essentially a white beans stew with pork and other cuts of meat....

Cassoulet, named after the earthenware vessel on which it is served, is an aromatic not to mention hearty bean and meat stew guaranteed to warm your heart and your stomach during the cold winter months of the northern hemisphere. Cassoulet is a truly rustic dish with a blend of aromatic and savory spices that impart upon this dish a unique and intense flavor.

Less involved than the traditional French version but still full of all the amazing flavor, this slow cooker cassoulet recipe made with chicken and sausage is easy enough to make for busy weeknights, and special enough to serve to guests. Add this to your menu ASAP!

Cassoulet Is the Most Epic Dish You Will Ever Make | Bon Appetit

Chicken Cassoulet is hearty French comfort food, with beans, chicken and bakon slowly cooking together for a special meal. Pair with a red wine from the Languedoc, the region that invented the dish.