I know, it’s a weird title – French and Southern food together? But this dish makes sense once you eat it. Black-eyed peas are a good luck food for the New Year in the South, so why not dress it up a little with this interpretation of a French classic? I present to you: Southern Cassoulet!
Authentic cassoulet can take several days to prepare, and involves making a duck confit. Too expensive and time consuming for me! Chicken thighs sub in nicely. Cook the black-eyed peas during the day (or use canned). To make this even quicker, use two cans of white Northern beans. I used just plain smoked sausage, but try out a pound of whatever kind of sausage you like. Did you get a big Le Creuset pot for Christmas? Now’s your chance to put your new enameled Dutch oven to the test!
Southern Cassoulet
Ingredients:
- 1 pound dried black-eyed peas (or use two cans of other beans)
- 1 pound smoked sausage, sliced
- 2 large carrots, chopped
- 3 stalks celery, chopped (use the leaves too)
- 20 whole cloves of garlic (optional, but I thought they were delicious)
- 1 large sprig of rosemary, minced (or use 1 teaspoon dried rosemary)
- 4-6 large chicken thighs, skin on, bone in
- 3 teaspoons olive oil
- salt and pepper to taste
Directions:
- Cook the beans in plenty of water until tender. This can take two hours or so. If you are using canned beans, skip ahead.
- In a very large enameled Dutch oven, cook the sausage. Add the carrot, celery, garlic cloves, and rosemary. Add a little olive oil if things start to stick. Saute over medium heat for 10 minutes until the vegetables are soft.
- Take the pot off the heat. Drain the beans and add them to the sausage and vegetables, and stir to combine. Season with salt and pepper. On top of the bean mixture, place the chicken thighs, skin-side up. Season with salt and pepper, and drizzle with the olive oil.
- Bake at 400*F for at least an hour, or until the chicken is cooked through with crispy skin.
- Good luck and have a Happy New Year!
Explore, experiment, enjoy! — Dana
To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!
