Photo: Sam Loyd
Cassoulet
21 ingredients
15 min + 2 hr
8
openrecipes
Cassoulet is an amazing, rich and comforting hot dish right out of classic French cooking. Lots of meats and beans come together for a perfect bite!
Estimated Nutrition (whole recipe, rough)
1102
Calories
88g
Protein
61g
Fat
43g
Carbs
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Cured Pork | 100g cooked | 242 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Stew | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cans FOR THE BEAN MIXTURE:
- ¾ pounds (15 Oz. Size) Small White Beans (including Liquid)
- ½ Salted Cured Pork Or A Ham Hock
- 2 leaves Onion, Peeled
- 4 whole Bay Leaves
- 3 cups Cloves
- 1 dash Water
- ½ pounds FOR THE STEW:
- 8 whole Olive Oil
- ½ Slab Bacon, Diced Small
- 2 stalks Chorizo Sausage Links, Casings Removed
- 1 pint Onion, Peeled And Thinly Sliced
- 2 Tablespoons Celery, Diced
- 1 pound Cherry Tomatoes, Halved
- 1 pinch Minced Garlic
- 1 cup Beef Cubes
- 1 dash Salt
- 1 quart Red Wine
- 2 leaves Worcestershire Sauce
- 1-¼ cup Beef Stock
- ½ cups Bay Leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes