A Cassoulet is half casserole, half stew. And as the name suggests, it's of French origin. It is traditionally made with white beans, confit duck legs, and sausage. This is my adaptation for a more South American flavor. My recipe is also considerably easier than the traditional one! If my husband is any indication, we have a winner here! He literally could NOT stop eating it!
Ingredients:
2 cans black beans, drained and rinsed
2 cups chicken stock
1 cup prepared sofrito
1 bay leaf
1/2 pound chorizo, cooked and crumbled
2 large chicken thighs, slow roasted*
1/2 cup bread crumbs
Directions:
Place your beans in a pot with the chicken stock, bay leaf and sofrito. Simmer on medium-low heat for about one hour.
When beans are ready, add in your sausage and chicken. Place in an oven-safe dish, top with bread crumbs, and bake at 350 degree oven for 45 minutes.
I like to serve this as a side with Cuban marinated pork and tostones (fried green plantains). But it is equally good as a main course. VERY hearty!
* Slow-roast the chicken in a 250 degree oven for 2 to 3 hours. This process makes it so much more tender and flavorful than a faster cooking!
No comments:
Post a Comment