Röbller Vineyard Cassoulet Base

  • 2 lbs. Great Northern beans

  • 1 Bouquet Garni* (Flat Parsley, Rosemary Sprig, Thyme, Bay Leaves tied in a bundle)

  • 1/2 lbs. Carrots

  • 2 Stalks of Celery

  • 1 Large Onion

  • 1 Ham Hock


Meat

  • 1 lb Smoked Sausage

  • 1 lb Boneless Skinless Chicken Thighs

  • 1 lb Boneless Ham

  • 18 oz can of Chopped Tomatoes

  • 3 Cloves of Garlic

  • 1/2 lb Carrots

  • 2 Stalks of Celery

  • 1 Large Onion

  • 3/4 cup Chicken Stock

  • 1 Bouquet Garni* (Flat Parsley, Rosemary Sprig, Thyme, Bay Leaves tied in a bundle)

  • Ground Pepper to taste

  • Salt to taste

  • 1/2 tsp Ground Clove


Topping

  • 2 tbsp Butter

  • 2 Clove of minced Garlic

  • 2 Cups Bread Crumbs

  • 2 tbsp Dried Thyme

  • 2 tbsp Chopped Parsley

  • 1 to 2 Cups of Chicken Stock seasoned for liquid prior to baking.


Soak Beans overnight in water without salt. Once the beans have been re-hydrated chop the carrots, celery and onions and combine in a crock pot for cooking include one of the bouquet Garni and ham hock. Cover with 5 cups of water and simmer for 4 hours on high or until beans are tender. When tender add 1 tsp of salt and remove ham hock and Bouquet Garni.

While beans are cooking prepare the sauce which will be added to the beans prior to final baking. Cut meat items into bite size cubes or pieces. In 7 qt pot heat tbsp of oil and brown chicken thighs then add ham and sausage cook for 5 minutes. Push the meat to one side of the pot and add chopped onions and remaining vegetables and sweat for approximately 5 minutes. Stir to mix all ingredients then add tomatoes, clove, fresh ground pepper, garlic and chicken stock mix well and add the Bouquet Garni. Simmer for 45 minutes.

Assemble cooked items in large roasting pan for final baking step. First place beans in bottom of the roasting pan then cover evenly with sauce. (The recipe can be separated into 2 smaller pans for baking and serving) The combined ingredients need to be covered and cooled in the refrigerator. This can be for up to 24 hours or placed in the freezer for up to 1 week.

Typically the beans continue to absorb the juices of the sauce which is why the additional chicken stock is required. Heat the chicken stock with some of the same seasonings as in the recipe this will help it integrate the dish as it bakes. Brown 2 tbsp of butter add minced garlic and dried thyme with 1 tbsp of olive oil. Fold in bread crumbs and brown on medium heat for several minutes. Be careful not to burn. Spread seasoned bread crumbs onto top of Cassoulet and place in a 350 degree oven and bake for 30 to 45 minutes. Let rest for 15 minutes prior to serving.

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