Saturday, February 20, 2016

A slaves Weekday Cassoulet

A cassoulet is a classic of French country cooking. It usually takes at least two days to cook properly. There is a reason for this. I know some purest will scream at slave for even calling this a cassoulet. However most today just do not have the time and need something they can cook after they get home from work. So here is all of the traditional elements, put together in a slightly different way. Yes it still will take close to an hour, but you will be serving a unique dish that few would even attempt!

Poultry, beef, and pork cooked in a big bed of beans with plenty of flavor! Just the right size and a good way to use up any thighs, bratwurst and a can of beans!

2 chicken thighs

3 slices bacon

2 bratwurst (each cut into thirds)
1 large onion, chopped
2 cloves garlic, minced
2 cans Northern white beans
1 can baked beans (well drained)

1 can diced tomatoes

½ cup chopped onion
1 Tbs mustard

¼ cup light brown sugar
1 Tbs Worcestershire sauce (low sodium)


Preheat the oven to 350 degrees F. spray a 

9 x 9 baking dish.

Do your cutting: chop the onion and garlic. 

Cut the bacon in half, the chicken thighs & 

bratwurst in thirds. Always do this step first, 

with each in containers ready to add when a 

recipe calls for it. 


In a skillet, cook the bacon over medium 

heat until done and has released bacon 


Remove the bacon to a paper towel, leaving 

the bacon drippings in the pan.

Add the chicken and bratwursts. Brown on 

both sides (about 4 minutes each) and then 

remove to another paper towel lined plate.

While that is cooking: drain the cans of 

tomatoes and baked bean well.

Place in large bowl with brown sugar, onion, 

mustard, and Worcestershire sauce. Mix this 

together well and pour into the baking dish.

Nestle the chicken pieces and bratwurst 

into the beans. Spread the broken pieces of 

cooked bacon over the top. Bake for about  

30 minutes

Now if you wish for a more traditional touch 

sprinkle the top of the casserole with a few 



Serve the cassoulet with a side of a salad 

and maybe your Master's favorite wine.

For our music to cook by:



Wither it is a simple French country dish or a 

seven course meal it is my greatest joy to 

serve my Master


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White


/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 


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