sig's Cassoulet ( Meat and Bean Bake) Recipe

Name: sig's Cassoulet ( Meat and Bean Bake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams mixed beans in can, I used pinto, haricot and broad beans; 2 large onions finely chopped; 1 pinch each salt and pepper; 3 cloves; 1 bayleaf; 2 chicken or gooselegs, ready cooked; 250 grams bacon or ham joint; 4 tbsp goosefat; 1 handful each of celeriac and celery; 200 grams garlic sausage ring; 1 glass rose wine; 2 tbsp tomato puree ( paste); 1 pinch cayenne pepper; 3 large cloves of garlic, crushed; 1 small bunch of parsley, chopped; 4 slice of bread, blended into breadcrumbs

Servings: persons

500 grams mixed beans in can, I used pinto, haricot and broad beans
2 large onions finely chopped
1 pinch each salt and pepper
3 cloves
1 bayleaf
2 chicken or gooselegs, ready cooked
250 grams bacon or ham joint
4 tbsp goosefat
1 handful each of celeriac and celery
200 grams garlic sausage ring
1 glass rose wine
2 tbsp tomato puree ( paste)
1 pinch cayenne pepper
3 large cloves of garlic, crushed
1 small bunch of parsley, chopped
4 slice of bread, blended into breadcrumbs

1
use the beans and the liquid from cans, the onions, salt and pepper, bayleaf and cloves combined.
2
put all into pot and simmer for 45 minutes.In the meantime take the meat of the chicken or goose legs and cut with the.
3
ham into cubes
4
heat your fat and brown meats, cut celery , sausage and celeriac into small bits , add to meat in pan, add the wine.
5
Stir through and simmer for about 30 minutes in pan
6
then add tomato paste cayenne pepper, garlic and parsley mix with the beans and heat through.
7
grease an ovenproof dish,add the cassoulet into dish sprinkle with breadcrumbs.
8
add bits of butter over the top.
9
Bake for about 3/4 of an hour by 200 C.
10
this can be made with tofu and vegetarian sausages too
11
make sure to remove cloves and bayleaf before serving

930

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 500 grams mixed beans in can, I used pinto, haricot and broad beans, 2 large onions finely chopped, 1 pinch each salt and pepper, 3 cloves, and more.

Yes, sig's Cassoulet ( Meat and Bean Bake) 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.

That's it — enjoy your meal!

sig's Cassoulet ( Meat and Bean Bake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions