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Fast But Good Cassoulet Recipe

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This recipe for Fast But Good Cassoulet, by , is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Keith Moore

Category:
Category:

Ingredients:  
Ingredients:  
Bacon Bits, Sliced Chorizo Sausage, Diced Ham, Red Wine, Sliced Bratwurst, Sliced Mushrooms, Fresh Thyme, Diced Onion, Diced Garlic, Can of Chopped Tomatoes, Drained Cannellini Beans, Chicken Stock, Salt Pepper, Parsley

Directions:
Directions:
Brown the bacon bits and chorizo in a cassoulet pan or large fry pan with straight sides. Add ham and brown. Deglaze with red wine. Add the bratwurst, mushrooms, thyme, onion, garlic and tomatoes. Simmer 5 minutes. Add the beans a small amount of chicken stock if needed. Simmer, the longer the better but at least 10 minutes. Season with salt and pepper and garnish with fresh parsley.

Personal Notes:
Personal Notes:
We had cassoulet in Paris and Weena loved it, so we had to recreate it at home. I tried a few recipes out and we settled on this. It's an easy stovetop recipe of the French classic. You can also start this on the stove and finish it in the oven for a more authentic dish.

 

 

 

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