home Culinary recipes Meat dishes A dish of meat and beans "Based on the French dish cassoulet" (electric oven)

A dish of meat and beans "Based on the French dish cassoulet" (electric oven)

A dish of meat and beans "Based on the French dish cassoulet" (electric oven)

Category: Meat dishes
Meat and Bean Dish Based on the French dish Cassoulet (electric oven)

Ingredients

Cooked smoked ham
Smoked sausage Hunting
Pork chop (ready-made)
White beans (canned)
Onion
Carrot
Bell pepper
Champignon
Cherry tomatoes
Fresh parsley
Fresh dill
Garlic
Dry mix French herbs
Salt
Pepper
Vegetable oil
Dry bread Borodinsky

Cooking method

  • The story goes that Cassoulet was born during the Hundred Years War in France.
  • Residents of the besieged city of the Languedoc region, fleeing hunger, built a fire on the square, installed a huge cauldron and began to cook a dish from those products that were found in the houses of the townspeople. Everyone brought what they could. Every day, new products were reported to the cauldron, all the inhabitants of the city were fed from this cauldron. So the city held out until the siege was lifted.
  • Of course, there are classic recipes for the French national dish cassoulet (the required ingredients should be various meats and beans, as well as vegetables), but the dish that I bring to your attention is prepared “based on cassoulet”. The idea of ​​cooking this dish was born in the process of thinking about the problem of "attaching" the leftovers of food ...
  • This dish was prepared from everything that was found in the refrigerator in very small quantities ... Meat products were found in the refrigerator: a small piece of boiled-smoked ham (very fatty), one "Hunting" sausage, one pork chop (left over from yesterday's dinner). We found vegetables: half a large onion (left over from cooking an omelet for breakfast), half a carrot (left over from cooking yesterday's dinner), a small piece of bell pepper and two champignons (also from something), almost a whole can of white canned beans ( open for making mushroom soup), three cherry tomatoes, small bunches of dill and parsley.
  • Preliminary preparation of products was carried out in a multicooker Redmond RMC-02 on the "Pastry" program with the lid open. I could have used a regular frying pan, but I still can't get enough of a new toy.
  • Cut two pieces of ham, fry until the fat melts. In this fat, fry the diced onions, mushrooms, bell peppers and carrots grated on a medium grater; add a little vegetable oil if necessary. Fry for about 10 minutes. Vegetables should not be very soft.
  • Add the pork chop cut into small pieces, the "Hunter" sausage cut into circles, the cherry tomatoes cut into quarters. Add salt, Four Peppers mix, French Herbs dry mix. As we add spices, we taste it, since meat products contain quite a lot of salt and pepper. Fry for about 5 minutes.
  • Add canned beans along with liquid, top up with a little water if necessary. Add salt, pepper, spices if necessary. We mix. Simmer for about 5 minutes.
  • Add parsley, dill and garlic. Simmer for about 5 minutes. The food should contain some liquid at this stage of cooking.
  • Put the stewed mixture into a baking dish. Sprinkle with crushed (almost to a dusty state) Borodinsky croutons. Sprinkle the croutons with water (melted bacon in the recipe).
  • We place the mold in the oven, preheated to 200 degrees.When liquid appears at the edges of the form, we pierce the croutons in several places with a fork so that the liquid soaks them. This procedure can be repeated several times. You can lower the temperature slightly during baking. Cooking the dish in the oven for 20-25 minutes. The crust of Borodino crackers should be crispy.
  • Finished cassoulet should be something between a very thick stew and a casserole (closer to a casserole).
  • Meat and Bean Dish Based on the French dish Cassoulet (electric oven)
  • It turned out to be a very tasty and satisfying dish, which was instantly eaten.

Note

Now I will cook such a dish often! It is delicious! It is also a great way to audit your refrigerator ...
Any meat products, poultry, beef, pork are suitable for cooking. Smoked sausages must be present.
You can take both white and red beans, as well as their mixture in any proportions.
Better to bake cassoulet in small, low pots for one serving (in France, such pots are called cassettes).

Zhannptica
Tatyana, I can’t make up my mind on Kassoula, although I have been thinking about cooking it for a long time, a detailed recipe with step-by-step photos was somehow posted on FB and I was very fired up, but it’s a pity for the time, the assortment is scarce in the refrigerator.
Well done !!!! It turned out very cool and tasty !!!!!! And the form is very beautiful))))
mirtatvik
Thank you, Zhanna! Real cassoulet needs to be made for a very long time, and the products must first be collected, so I hardly dare to cook it. And this option is very simple, but it turns out delicious. You can cook when meat "leftovers" of the day accumulate in the refrigerator in two or three, or even a week. So to speak, "waste-free production" ...
The most common form is porcelain Tescoma; I have large open ones, and one serving (round, rectangular, oval) with lids. They are cherry-colored (I would say elegant). But they have not been on sale for a long time.
Zhannptica
Tatyana, so everyone sat on Emil
mirtatvik
Janus, do you mean Emile Henry? I have a tagine from this company and one baking dish. Delight of the soul! But it is very expensive (this is not Teskoma for you) ... Different dishes are important, different dishes are needed ...
Zhannptica
Tatyana, him, his darling

Somehow a long time ago, very .., I heard Klara Novikova- "women !!! we are soooo expensive things go !!!" And even more so in our kitchen

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