North Portland Cassoulet Recipe

North Portland Cassoulet Recipe

Now don’t laugh at this recipe. I came up with it because I was hankering for cassoulet on a cold, wet Sunday. These ingredients are what I had, and I didn’t have much prep time. I’ll bet there are plenty of quirky recipes in the households of the southern France where those French ladies know how to fix a hardy meal. (Samuel, our two and half year old son, loved the beans.)

Ingredients

  • 1 teaspoon dried thyme
  • 3 bay leaves
  • Ground black pepper
  • 1 whole, peeled onion studded with 8 cloves
  • ¼ cup A1 steak sauce
  • ¼ cup Worcestershire sauce
  • 1 cup tomato sauce*
  • Several dashes of soy sauce
  • ¼ cup duck fat
  • One 15-ounce can pork & beans, drained
  • One 15-ounce can great northern beans, drained
  • A small pork roast**
  • Smoked chicken sausage
  • Ham

Directions

Gently mix all ingredients except meat and studded onion in a deep, heavy casserole dish. Best you can gently submerge meatand onion into the bean mix without mashing beans. Cover and place into a 350 degree oven. Check back in about a ½ hour, and once bean sauce is bubbling at a good rate, turn oven down to a temperature (about 275 degrees) where the beans just barely bubble. Baste meat and onion with bean sauce every half hour or so. Total cooking time around 2 hours more-or-less depending on the meats you choose.

Recipe Shopping Tip

For healthy recipes, choose raw fruits, vegetables, and meats, and unprocessed foods.

Recipe Cooking Tip

For healthy recipes, substitute butter for olive oil, and bake, broil, or grill instead of fry.