St. Francis Winery & Vineyards

CULINARY : St. Francis Wine & Food Pairing : Cassoulet





• 1½ cups cannellini beans
• 2 duck confit duck legs, picked of all bones
• 8 ounces fresh lamb sausage
• 6 ounces smoked bacon, diced large
• 1 yellow onion, diced small
• 1 carrot, peeled diced medium
• 1 stick celery, diced medium
• 2 cloves chopped garlic
• 2 tablespoons Italian parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 quart roasted chicken stock
• 1 bay leaf
• 1 cup dry red wine
• 1 cup bread crumbs
• ½ cup parmesan cheese
• Salt and black pepper to taste


Place the beans in a bowl, cover with water and soak in the refrigerator overnight.

Heat a sauce pot over medium heat and add the bacon. Cook stirring often until crispy (about 10 minutes). Add the chopped onion and sweat until translucent (about 5 minutes). Drain the beans and add to the bacon and onion mixture. Add a bay leaf and enough chicken stock to cover the beans by about 1 inch. Cook the beans until tender but not blown out (about two hours). Cool the beans in a shallow pan in the fridge.
Preheat oven to 350°F. Grease a 9x9 baking dish with butter.

Place a sauté pan over medium heat and add a drizzle of extra virgin olive oil. Add the lamb sausage and brown. Add the carrots and celery, allow to sweat for 5 minutes. Add garlic, thyme and parsley and cook for 1 minute. Deglaze the pan with the red wine and cook until reduced by half. Add the lamb mixture to the beans and season with salt and black pepper. Mix all of the ingredients thoroughly. If the mix appears dry add a little chicken stock to ensure a moist cassoulet.

Place the mixture in the buttered baking dish and cover with the bread crumbs and parmesan cheese. Cover with foil and place in the pre-heated oven. Cook the cassoulet for about 45 minutes or until the edges begin to bubble. Remove the foil and cook until the breading is browned. Remove from the oven and let cool 10 minutes before serving.

Serves 4

Warm, comfort food for cold winter evenings.


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