 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! http://www.pulsecanada.com/food-health/recipes/recipes?mode=details&recipe=103 Chicken Cassoulet Serving Size: 1 cup Makes: 8 servings Ingredients: 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 Directions 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.
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