Cassoulet With Lots of Vegetables

I followed the recipe exactly. What a disappointment. One of the defining features of Cassoulet is the nicely browned crust that forms while cooking - in the oven; something that is impossible to achieve when cooking solely on top of the stove. At best, it’s a tasty bean stew. But it isn’t Cassoulet.

Delicious. I used precooked duck from Costco and kielbasa for the meat, 1 leek, 1/2 onion, and fennel bulb instead of cabbage. Otherwise, added all recommended vegetables, as recipe is written. Homemade stock, cooked the last step for 40 minutes because my carrot chunks needed more time. Removed the duck skin after step 1, but before returning to simmer, and re-crisped skin in Air-Fryer and served as garnish on top. Really, really good.

I made this dish and something was missing from my usual Cassoulet experience and I realized what was missing was bacon! I think adding bacon would make this a 5 star dish. I also used almost an entire bottle of Sonoma County Zinfandel as the "liquid" required. The dish needed more liquid than the recipe suggested... in my opinion.

Takes much longer than 40 minutes if you want everything to be cooked.

Thank you for finally ridding my fridge of the ancient rutabaga. This is good, parmesan rind inclusion was a valuable tip from the comments (and really, always true for any stew!) I used a brittany cider as additional fluid because I had it on hand.

I've now made this with chicken and pork sausage and a vegetarian option with plant-based sausage. Both were delicious!

5* i’ve made this several times with different types of poultry or pork or a combination. My favorite uses one smoked ham hock, really reasonable and provides many servings. I use dried beans and pressure cook in the instant pot for 30 minutes after adding the tomatoes and herbs. Delish!

We doubled the amount of vegetables. We then added Parmesan cheese mixed with panko breadcrumbs on top and put it underneath a broiler on for 5 minutes and it came out wonderful and gave it that cassoulet look. The crispy crust contrasted well with the stew underneath. Wonderful.

Really good. Used sausage, leeks, cabbage. Next time needs parmesan

Absolutely delicious and perfect dinner. Loved the comments about how it can be made with whatever you have on hand. Made ours using the leeks and zucchini and served with a baguette and it was such a beautiful meal to welcome autumn.

This is tasty but I would not describe it as cassoulet. Came out as more of a stew, very tomato forward. It reminds me of the lentil soup with sausage, chard and garlic from Smitten Kitchen, which I think is a nicer preparation.

Ok. My friend had two stents put in so I had to seriously improvise. I purchased a duck breast for the protein and used a great local garlic infused olive oil for the fat/ protein elements. I used chicken bone broth and vegetable stock. I soaked dry beans and cooked in the bone broth with some water in my pressure cooker while sautéing vegetables in my caste iron insert for my slow cooker. Vidalia onion, celery, garlic, parsnip, Yukon gold potato,- spices. Braised breast and chopped later.

Why am I reserving the bean juice? When do the bay leaves go in? When does the red wine or other stock go in?

Wonderful! Instant Pot version with pre-soaked dried white kidney beans; 1) high-pressure cook beans 20 mins, 10 mins nat release. Set aside; 2) follow recipe on sauté (I used pork sausage and thick bacon, both chopped); 3) once everything is in (only 1.5 cups liquid, half red wine, half bean water), seal and cook on high pressure, 10 mins. Quick release. 4) Add a tsp or two of red wine vinegar, parsley, splash of olive oil. Season. 5) Devour. Eat the rest two days later, even better

Delicious, relatively quick and easy, more like soup with chunks of meat in it than cassoulet, but still yummy. Used chicken sausage, regular onions, no cayenne. Ate with French bread and good butter and Pinot Grigio.