Harissa-Spiced Cassoulet Recipe

Name: Harissa-Spiced Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound thick-cut bacon, finely chopped; 1 large onion, finely diced; 1 celery rib, finely diced; 2 medium carrots, finely diced, plus 2 large carrots, cut into 2 1/2-inch lengths; 14 ounces dried cannellini beans (2 cups), soaked overnight and drained; Kosher salt; Black pepper; 1 1/2 teaspoons cumin seeds; 1 1/2 teaspoons coriander seeds; 1 1/2 teaspoons yellow mustard seeds; 1 teaspoon smoked paprika; 3/4 teaspoon crushed red pepper; 1/4 cup plus 1 tablespoon extra-virgin olive oil; Twelve 2-ounce merguez sausages; 2 large sweet potatoes (1 1/4 pounds), peeled and cut into 2 1/2-inch pieces; 3 turnips (3/4 pound), peeled and cut into 2 1/2-inch pieces; 4 ounces rustic peasant bread, crusts removed, bread cut into 1/4-inch dice (2 cups); 2 tablespoons minced parsley; 1 teaspoon grated lemon zest; Plain yogurt, for serving

Servings: persons

1/2 pound thick-cut bacon, finely chopped
1 large onion, finely diced
1 celery rib, finely diced
2 medium carrots, finely diced, plus 2 large carrots, cut into 2 1/2-inch lengths
14 ounces dried cannellini beans (2 cups), soaked overnight and drained
Kosher salt
Black pepper
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons yellow mustard seeds
1 teaspoon smoked paprika
3/4 teaspoon crushed red pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
Twelve 2-ounce merguez sausages
2 large sweet potatoes (1 1/4 pounds), peeled and cut into 2 1/2-inch pieces
3 turnips (3/4 pound), peeled and cut into 2 1/2-inch pieces
4 ounces rustic peasant bread, crusts removed, bread cut into 1/4-inch dice (2 cups)
2 tablespoons minced parsley
1 teaspoon grated lemon zest
Plain yogurt, for serving

1
In a large enameled cast-iron casserole, cook the bacon over moderately high heat, stirring occasionally, until the fat is rendered.
2
Add the onion, celery and diced carrots and cook, stirring occasionally, until beginning to soften, about 8 minutes.
3
Add the beans, cover with water and bring to a boil.
4
Reduce the heat to moderately low and simmer the beans until al dente, about 20 minutes.
5
Remove from the heat, add a generous pinch of salt and let stand for 30 minutes.
6
Drain the beans, bacon and vegetables and transfer to a bowl; reserve 2 cups of the cooking liquid.
7
Meanwhile, preheat the oven to 350.
8
In a small skillet, toast the cumin, coriander and mustard seeds over moderate heat, shaking the pan, until fragrant and the mustard seeds begin to pop, 3 to 5 minutes.
9
Transfer to a spice grinder and let cool.
10
Add the smoked paprika and crushed red pepper and grind the harissa blend into a powder.
11
Wipe out the casserole and heat 2 tablespoons of the olive oil in it.
12
Add the merguez and cook over moderate heat, until lightly browned all over, about 5 minutes.
13
Transfer to a plate.
14
Do not wipe out the casserole.
15
Add the sweet potatoes, turnips and large carrots to the casserole.
16
Season with salt and black pepper and cook over moderately high heat, stirring occasionally, until the vegetables begin to soften, 5 minutes.
17
Add the harissa spice blend and cook until fragrant, about 2 minutes.
18
Stir in the bean mixture and the reserved 2 cups of cooking liquid and bring just to a simmer.
19
Arrange the merguez on top.
20
Cover and bake the cassoulet for about 1 hour, until the beans are tender and most of the liquid has been absorbed.
21
Remove from the oven and uncover the cassoulet.
22
Preheat the broiler.
23
In a bowl, toss the bread, parsley, lemon zest and the remaining 3 tablespoons of olive oil; season with salt and black pepper.
24
Sprinkle the bread over the cassoulet and broil until golden and crisp.
25
Let the cassoulet stand for 10 minutes before serving.
26
Pass yogurt at the table.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 pound thick-cut bacon, finely chopped, 1 large onion, finely diced, 1 celery rib, finely diced, 2 medium carrots, finely diced, plus 2 large carrots, cut into 2 1/2-inch lengths, and more.

Yes, Harissa-Spiced Cassoulet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harissa-Spiced Cassoulet

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