December is here, and colder weather calls for rib-sticking, hearty meals. Kenji’s take on traditional cassoulet recipe is fantastic for a comforting, warm meal in cold weather. Read through his recipe – it’s really phenomenal writing and made me want to try this, despite not being much of a bean eater in my normal meals. And now I have a reason to add beans to my repertoire. It’s a really versatile recipe, too, so you could go traditional, or you could just go with what you have.
The real revelation here is adding gelatin to boxed/canned broth or stock. It really beefs up the flavor and helps combine the liquid and beans into a creamy, rich dish. I should strive for homemade stock, but I go through more broth than chicken carcasses to make enough stock/broth, and it’s just never really worked out for this household like that. Ah well. One day. Either way, homemade stock or no, you’ll have delicious beany goodness after several hours.
Great Northern beans, some mild italian sausage, chicken thighs, and lamb shoulder (there’s lamb nubbins in there, too) were a nice combo. The sausage was… eh, a little out of place, but it’s what was in the fridge, so it’s what went in the cassoulet. I tried this again with just lamb and chicken, and the flavor was a little lacking, so some sort of sausage or third meat is a good idea.
As is, this makes a TON of food if you’re a 2-person household like mine. So be good at eating leftovers, or freezing. This was so good I happily ate it all week for lunch and a few dinners. Me. The lady who hates leftovers. Loved this and looked forward to it so much. It was that good.