Bavarian Cassoulet takes the usual French bean casserole across the Alps and endows it with German flavor.
By Sue Lau | Palatable Pastime
Bavarian Cassoulet is my recipe of the day with the blogging group From Our Dinner Table. We group together on Sundays to post on varied topics. This week we are sharing our beans recipes, as those are typically very popular this time of year.
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While cassoulet does sound very fancy, there isn’t a lot that is fancy about beans. They are the traditional wholesome, down-home comfort food.
This version might remind of baked beans of the United States, or our childhood favorite, Beanie Weenie. But the beer upgrades this to a very adult level.
I love the sausage I use in this and am lucky to find those everywhere in Cincinnati. There is a lot of German heritage here. You might not find them as easy to find though. I’d suggest fully cooked bratwurst in a pinch. And every kind of smoked sausage would be at home here, from Polish to Andouille.
This is a very meaty main dish, but can also be used as a side dish. I would love this at a barbecue or tailgate with some grilled bratwursts, mettwurst, smoked sausages or chops. And German potato salad would be a nice touch. That would make it very American indeed.
Best Bean Recipes
- 15 Bean Soup from Devour Dinner
- Bavarian Cassoulet from Palatable Pastime
- Bean and Bacon Soup from Hezzi-D’s Books and Cooks
- Cast Iron Root Beer Baked Beans from The Spiffy Cookie
- Cheesy Tomato and White Bean Dip from Magical Ingredients
- Portuguese Beans from That Recipe
- Quick Samp and Beans from A Kitchen Hoor’s Adventures
- Three Sisters Stew from Art of Natural Living
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- 1 pound Bockwurst or Weisswurst links (fully cooked)
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup diced carrots
- 1 tablespoon minced garlic
- 1-2 fresh bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 12 ounces dark Dunkel lager beer
- 2 tablespoons chopped Italian parsley
- 3 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1 cup chopped drained sauerkraut
- 30 ounces canned cannellini beans (2 cans; rinsed and drained)
- 15 ounces canned diced tomatoes with juice
- 15 ounces canned tomato sauce
- 1 tablespoon smoked paprika
- Preheat the oven to 375F.
- Saute the onions and carrots in oil with the garlic, bay, thyme, and marjoram until the onion softens.
- In a large baking dish or Dutch oven, mix the sauteed veggies with the Dunkel lager, parsley, brown sugar. balsamic vinegar, drained sauerkraut, rinsed and drained cannellini beans, tomatoes with their juice, tomato sauce and paprika.
- Top with the sausages and bake uncovered for 45 minutes or until nicely thickened.
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