I just had a really good cassoulet the other week at Grey Monk Winery in Kelowna. The conversation around the table came to the question of what is the difference between a stew and a cassoulet. Do you know the difference?
A cassoulet is basically a casserole with legumes/pulses and originated from the south of France. Where a stew is a term that describes meat and vegetables that are cooked slowly in liquid. Making a cassoulet is actually quite simple but long process due to the need to cook the beans from scratch. It’s something I’m definitely willing to give it a try myself this fall season!
Here’s a recipe from Pulse Canada for a Chicken and White Kidney Bean Cassoulet. This recipe is an excellent source of potassium, fibre and folate and a good source of iron and vitamin C and also gluten free!
Serving Size: 1 cup
Makes: 8 servings
1 cup dry navy beans, soaked according to package
8 bone-in chicken thighs
1 Polish sausage, medium, cooked (optional)
1- 10 fl oz can tomato juice
1- 28 fl oz can halved tomatoes
1 tbsp Worcestershire sauce*
1 tsp instant beef or chicken bouillon granules*
½ tsp dried basil
½ tsp dried oregano
½ tsp paprika
½ cup chopped celery
½ cup chopped carrot
½ cup chopped onion
*gluten-free brand required
1 - Set soaked beans aside.
2 - Skin chicken pieces and set aside. If using sausage, halve it lengthwise and cut into bite size pieces.
3 - In a medium bowl, combine beans, tomato juice, tomatoes, Worcestershire sauce, bouillon, basil, oregano and paprika.
4 - In a 4 quart (3.78 litre) slow cooker combine carrots, celery and onion. Arrange chicken and sausage over vegetables. Pour bean mixture over chicken and sausage.
5 - Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 6-8 hours. Serve.
I work as a Dietitian and definitely walk the talk. I love to cook and help people get back to being healthy again.