Comments on: vegetarian cassoulet

By: jenniegirl

jenniegirl — Fri, 12 Feb 2010 03:40:43 +0000

My husband has been so excited that I cooked this, since I put leeks on the shopping list, and he got “extra help” to figure out what that was in the produce aisle. He’s a new leek fan! I added meat, because although he always suggests we go vegetarian, if I make something without meat, he always wants to know what else we’re having for dinner with the side dish? BTW-this was so so good!

By: Liz

Liz — Mon, 01 Feb 2010 04:03:53 +0000

Made the vegetarian cassoulet with chicken apple sausage and a bit of shaved gueyere on top…awesome! Thank you so much for a great take on this traditional dish! I paired it with an arugala salad and the chocolate torte from the 9/08 Gourmet Paris edition. Perfect for a book club dinner on a snowy Sunday night in DC. :)

By: Melissa

Melissa — Tue, 12 Jan 2010 16:13:57 +0000

I made this delicious recipe using black beans as they were all I had on hand. It turned out wonderfully!

By: Jenn

Jenn — Mon, 16 Nov 2009 18:02:32 +0000

I made this for dinner last night ( my husband is a meat and potatoes man, my kids ages 1 and 3 don’t like beans) It was out of this world!!!!! I’d give it 5 stars!!! My husband had a second helping and my kids LOVED it, they cleaned their plates! I used vegetable stock and I think next time I make it I’m going to use chorizo sausage.

By: Julie

Julie — Sun, 06 Sep 2009 18:53:58 +0000

This was *amazing*. I skipped the bread crumbs, forgot the stock entirely and seasoned it with some italian seasonings instead of the parsley and thyme sprigs (I was in a bit of a rush…). I also made it in the crock pot and it turn out perfect. I looked at the gourmet recipe and was surprised to find no tomatoes! Seriously- how can you *not* put tomatoes in this dinner? At the end, I also pulled out about 1/4 of the cassoulet and blended it in the blender and mixed it back in before adding the sausage. I think it added a nice thickness to it. We served it over brown rice. Yum! Thanks for the recipe. This one’s a keeper!

By: deb

deb — Tue, 17 Mar 2009 22:21:01 +0000

I’m accustomed to 14 oz cans and 28 oz cans of beans and tomatoes. Am I missing something here with the 19 oz references? Anyone?

Thanks.
another deb

By: Peggy Archer

Peggy Archer — Thu, 05 Mar 2009 05:00:50 +0000

I know I’m a bit late to the party, but I just made this tonight and it’s fantastic! I didn’t add the meat, but added a few drops of liquid smoke instead and it’s great.

By: Anna

Anna — Tue, 13 May 2008 21:53:14 +0000

This looked so good, I immediately went out an ordered beans, but now I’m stumped. How much of the dried, uncooked flageolet beans did you cook to get four and a half cups cooked? I can’t wait to make it! Thanks!

By: Neesha

Neesha — Fri, 11 Apr 2008 04:23:33 +0000

i just made this with sausage.it’s really good. i loved it. thanks for sharing this with us!

By: Nan

Nan — Fri, 04 Apr 2008 06:37:46 +0000

Oh, you little vixen you! You’ve gone and read my mind…if only you could beam me up a bowl of cassoulet – ala Star Trek…I’m in desperate need of a bowl, or even a cup, just a large soup spoon really – that would do it! I’ve been reading cassoulet recipes for the last week – ever since I purchased this new Southwest French cookbook – saw this recipe in Gourmet, tour it out and put it in the heap – I’ll get to it, eventually, but planned on using chicken…now I may just have to pluck some sausage instead…or use both – a gumbo cassoulet perhaps! I’m going to dream about this, I just know it! Nan