Serious Eats: Talk
No Oven Cassoulet?
I have a recipe for smoked sausage cassoulet that calls for a baking time of 30 minutes at 350 degrees. I'm wondering if there is a way to finish it on the stove since I have recently moved and no longer own an oven safe pot. here's the recipe:
* 2 tablespoons plus 1/4 cup olive oil
* 3 pounds assorted fully cooked smoked sausages (such as kielbasa and andouille)
* 4 large leeks (white and pale green parts only), thinly sliced
* 6 large garlic cloves, chopped
* 1 medium apple, peeled, chopped
* 1 tablespoon chopped fresh rosemary
* 1 1/2 teaspoons dried rubbed sage
* 1/2 cup brandy
* 2 14 1/2-ounce cans diced tomatoes with roasted garlic in juice
* 3 15-ounce cans Great Northern beans, drained, liquid reserved
* 1 10-ounce package frozen baby lima beans, thawed
* 1 cup (or more) canned chicken broth
* 3 tablespoons tomato paste
* 1/2 teaspoon ground cloves
Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat. Add sausages; sauté until brown, about 25 minutes. Transfer to plate and cut into 1/2-inch rounds.
Add leeks and garlic to same pot. Sauté until beginning to soften, about 8 minutes. Mix in apple, rosemary and sage. Add brandy and simmer until almost evaporated, about 5 minutes. Mix in canned tomatoes with juices, canned beans with 1/2 cup reserved liquid, lima beans, 1 cup broth, tomato paste and cloves. Add sausages. Season with pepper.
Bring cassoulet to boil. Cover pot and transfer to preheated oven; bake 30 minutes. (Can be made up to 2 days ahead. Uncover; cool 1 hour. Refrigerate until cold; cover and keep refrigerated. Before continuing, rewarm in covered pot in 350°F. oven 40 minutes, adding more broth if dry.)