Harryele Eugène’s Haitian Version of Cassoulet

Herbst

Cassoulet is a French specialty. It’s a rich, slow-cooked white bean casserole infused with bold smoked meat flavors. Haitian adaptation is cooked on the stovetop. They do not bake cassoulet the same. It's often served alongside white rice and and green chilli.

Zutaten Für

cannellini beans (rinse and drain) 4 box
Chicken leg x 8
sprig of thyme and parsley x 6
oignon x 1
schallot x 2
Weißer Knoblauch aus der Drôme (IGP)

x 8 Zum Produkt
Black pepper & salt 1 teaspoon
paprika 1 teaspoon
Saucen und Gewürze

Burgunder Senf – „Moutarde de Bourgogne IGP“

1 teaspoon Zum Produkt
Lemon juice 1 teaspoon
Ground cloves 1 pinch
Olivenöl „Vallée des Baux-de-Provence“ (AOP)

1 teaspoon Zum Produkt
Butter aus Charentes-Poitou AOP

2 teaspoons Zum Produkt
green chilli

Finde französische Produkte in deiner Nähe

Zubereitung

Make a bean paste using 2 cups of beans and 1 1/2 C of water. Set aside.

In a bowl, add chicken, black pepper, salt, paprika, mustard, lemon juice, half of the minced scallion, and garlic. Mix everything.

In a pot, add 1Tbsp oil, once hot add chicken mixture, stir around, add 1C of water in the chicken bowl, stir off any seasoning, and add the liquid into the pot. Cover, cook on medium heat for 25min.

Remove chicken, place in a baking tray, and set the oven on low broil. Cook until golden brown.

Save the liquid in a bowl to add to beans for extra flavor.

In the same pot, add 1Tbsp of oil, add onions and the rest of the garlic and scallion. Cook for 2 min on medium heat.

Add the beans that are not blended with 1 Tbsp of seasoned salt, a pinch of ground cloves, and cook for 7 min.

Add chicken liquid, bean paste, chicken broth, thyme, and parsley. Cook on high/medium heat for 20min. Taste and salt if needed.

Once the chicken is golden brown, add to bean stew and cook on low for another 20 minutes.
Finish the stew with 2Tbsp of butter.