Storm the Cassoulet

Crock-Pot Chicken With Black Beans & Cream Cheese

CP black beans


4 -5 boneless chicken breasts
1 (15 1/2 ounce) cans black beans
1 (15 ounce) cans corn
1 (15 ounce) jars salsa, any kind
1 (8 ounce) packages cream cheese


Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

Serve over rice.

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Cannellini Bean Soup with Swiss Chard



2/3 cup onion, chopped…
1 medium carrot, chopped small
2 ribs celery, diced cup
2 cloves garlic, minced
2 tsp olive oil
3 cups vegetable broth
1 15-ounce can cannelini beans, drained
2 cups chopped Swiss chard
1/2 cup corn
1/3 cup macaroni, small shells, or orzo pasta
1 tsp Italian seasoning
Salt and pepper, to taste

Optional:  add linguica


In a large soup pot, sauté the onion, carrot, celery and garlic in olive oil for 2-3 minutes.

Add beans, vegetable broth, Swiss chard, corn, macaroni pasta and Italian seasoning to the pot, stirring to combine.
Bring to a boil, and then reduce to a medium simmer. Heat for 8-10 minutes, until macaroni and chard are both cooked.

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Mexican Chicken Stuffed Shells



4 cups chicken breast, cooked and chopped

1 can black beans, rinsed and drained

6 green onions, diced

1/2 each of red, green, yellow, & orange bell peppers (or 2 whole bell peppers of your choice), diced

3 (8 oz.) blocks cream cheese, softened (not melted)

2 cans diced tomatoes with chiles (don’t drain) (Rotel or store brand, either works)

1/4 – 1/2 cup chicken stock

1 tsp cumin

1 1/2 cups sharp cheddar cheese, shredded

1 cup of picante sauce

38 large pasta shells, cooked al dente


Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them) If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling.

Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer.

To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.

In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.)

Spread 3/4 c. picante sauce in the bottom of a large baking pan. (I used 13x18x2, but I’m guessing that two 9×13′s would also work.) Reserve the final 1/4 cup, for later.

Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan.

When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese.

Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.

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Calico Beans



1 pound of bacon, diced

1 pound lean ground beef (90% lean)

1 cup chopped onion

1 can (21 ounces) pork and beans

1 can (16 ounces) kidney beans, rinsed and drained

1 can (16 ounces) butter beans or lima beans, rinsed and drained

1/2 cup packed brown sugar

1/2 cup ketchup

½ cup of white vinegar

1 teaspoon prepared mustard

1 teaspoon salt


In a large skillet, cook bacon over medium heat until crisp. Remove

to paper towels to drain. Discard drippings.

In the same skillet, cook beef and onion over medium heat until the

meat is no longer pink; drain. Combine the beef mixture, bacon,

beans, brown sugar, ketchup, vinegar, mustard and salt. Spoon into a

greased 2-qt. baking dish.

Bake, uncovered, at 325° for 45-60 minutes or until the beans are

as thick as desired. Recipe can be easily doubled for a larger

group. Yield: 8-10 servings





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St. James’ Baked Beans

baked beans

from Dear Abby


6 slices bacon, diced

1/2 cup chopped onion

1 16-ounce can pork and beans, drained

1 16-ounce can lima beans, drained

1 15-ounce can kidney beans, rinsed and drained

1 10-ounce package sharp cheddar cheese, cubed

1 cup ketchup

3/4 cup firmly packed dark brown sugar

1 tablespoon Worcestershire sauce


Heat oven to 325 degrees. Butter a 1 1/2-quart casserole. In a small skillet, saute the bacon and onions until the bacon is crisp and onions are lightly browned; drain well. In a large bowl, combine the remaining ingredients. Add bacon-onion mixture; mix well. Pour bean mixture into prepared casserole. Bake uncovered for 1 1/2 hours.

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Texas Caviar



2 (15.8 ounce) cans black-eyed peas, drained

3 plum tomatoes, diced

2 fresh medium jalapenos, stemmed, seeded and minced

1 bunch of green onions, chopped

1/2 yellow or orange bell pepper, stemmed, seeded and cut into small diced pieces

1/2 green or red pepper, stemmed, seeded and cut into small diced pieces

1/2 cup chopped fresh cilantro

small can of corn

6 tablespoons red wine vinegar

6 tablespoons olive oil (not extra virgin)

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1 teaspoon dried oregano

1 1/2 teaspoons ground cumin

Optional:  black beans, sugar to taste


Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.

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Julia Child’s Cassoulet



For the beans:

2 pounds (5 cups) dry white beans, such as Great Northern

1 pound fat-and-lean salt pork (rind optional)

1 large herb bouquet made up of 8 parsley sprigs, 4 garlic cloves, 1/2 teaspoon thyme and 2 imported bay leaves, all tied in washed cheesecloth

Salt, to taste

For the cassoulet:

4 pounds bone-in lamb shoulder, sawed into stewing chunks

Rendered goose fat, or cooking oil

2 large onions, sliced

4 or 5 large garlic cloves, minced

4 or 5 tablespoons tomato paste

1/2 teaspoon thyme

2 imported bay leaves

2 cups dry white wine

3 cups beef stock or bouillon, or more if needed

Salt and pepper, to taste

5 pounds preserved goose, cut in pieces, plus cracklings

11/2 to 2 pounds sausage, such as kielbasa or chorizo, or sausage meat formed into cakes

3 tablespoons rendered goose fat or melted butter; more if needed

2 cups moderately pressed-down fresh white crumbs from crustless, non-sweet French or Italian bread

1/2 cup moderately pressed-down  minced fresh parsley


To make the beans:

Pick over the beans to remove any debris, wash and drain them, and place in a large pot. Add 41/2 quarts water, cover and bring to a boil. Boil uncovered for exactly 2 minutes. Cover and let sit for exactly 1 hour.

Meanwhile, if you are using the salt pork, remove the rind and cut pork into slices 1/2 inch thick. Simmer rind and pork in 3 quarts water for 15 minutes to remove excess salt. Rinse in cold water, drain and set aside.

When the beans have finished soaking, bring them to a simmer, adding the optional pork and rind, the onion and herb bouquet, and 1 tablespoon salt if you have not used salt pork, 1/2 tablespoon if you have. Simmer slowly, partially covered until the beans are just tender, about 11/2 hours, adding boiling water if needed to keep beans covered at all times, and salt to taste near the end of the cooking. (May be done up to 3 days in advance; refrigerate. Bring just to a simmer before proceeding with the cassoulet.)

To make the lamb:

Dry lamb pieces. Film casserole with fat or oil, heat to very hot, but not smoking, and brown lamb pieces, a few at a time, removing the browned pieces to a dish. Pour out excess fat and brown the onions lightly. Return lamb to casserole, add garlic, tomato paste, herbs, wine and enough stock just to cover lamb. Salt lightly, cover and simmer slowly until lamb is tender, about 11/2 hours. Correct seasoning. When cool, remove and discard bones from lamb. (May be cooked up to 3 days in advance; when cold, cover and refrigerate lamb in its cooking liquid. Discard congealed surface fat before using.)

To assemble the cassoulet:

Remove bones from preserved goose and, if you wish, the skin. Cut goose into serving chunks the same size as the lamb pieces. If using salt pork, cut it into thin slices. If using sausage, cut in half lengthwise, then into chunks, and brown lightly in a frying pan with goose fat or oil. If using sausage meat, form into cakes about 11/2 inches across, and brown in fat or oil.

Using a slotted spoon, remove beans from their liquid, but reserve liquid.  Arrange a third of the beans in the bottom of a 6-quart casserole.  Cover with a layer of lamb, goose, sausage, a handful of goose cracklings and, if using it, half the salt pork.  Repeat with a layer of beans, then meat. End with a layer of beans, coming to within about 1/4 inch of the rim of the casserole. Ladle the lamb cooking liquid plus as much bean cooking liquid as needed just to cover the beans. Spread breadcrumbs and parsley over the top. (Recipe may be prepared to this point up to 2 days in advance, but if the beans and lamb have not been freshly cooked, bring them to a simmer for several minutes before assembling cassoulet, to prevent any chance of spoilage. When cool, cover and refrigerate.)

Cooking the cassoulet:

If you have assembled and refrigerated the cassoulet in advance, place the covered casserole in a 325-degree oven for an hour or more until its contents are bubbling and the center of the cassoulet reaches 212 degrees when tested with an instant-read thermometer, then proceed as directed below. Heating the cassoulet on the stove to this point may cause the beans on the bottom to scorch.)

Heat oven to 400 degrees.

Bring casserole to a simmer on top of the stove, then set it in the oven. Bake for 20 to 30 minutes, until breadcrumb topping has crusted and browned lightly. Break the crust into the beans with the back of a spoon and return casserole to the oven. Lower temperature to 350 degrees and continue baking 15 minutes or more until a second crust has formed. Break it into the beans, and if the cooking liquid seems too thick or the beans dry, add a spoonful or so of the bean-cooking liquid. When the crust forms again, the cassoulet is ready to serve.

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Sausage and White Bean Stew with Kale




1 pound great Northern beans, picked through*, soaked overnight in water, drained, and rinsed

8 – 9 cupshomemade chicken stock, unsalted chicken stock, or reduced-sodium chicken broth

Kosher salt and freshly ground black pepper

3 tablespoons PLUS 1 tsp. extra-virgin olive oil

2 cups diced onions (2 medium)

½ cupdiced celery (3 stalks)

½ cup peeled and diced carrots

1 ½ teaspoons finely chopped garlic (about 3 cloves); any green shoot removed before chopping

¼ teaspoon dried thyme, crushed

14 ½ ounce can whole peeled tomatoes, drained and crushed

1 bunch black kale or kale, washed and stemmed (about 8 cups)

1 pound smoked sausage, such as kielbasa or andouille, cut in 1/2-inch slices


In a heavy nonreactive 5- to 6-quart Dutch oven combine drained and rinsed beans, 8 cups stock, and a generous pinch of salt. Bring to boiling. Reduce heat and simmer, partially covered, for 30 to 45 minutes, until beans are tender, stirring occasionally. Add more stock, if necessary; liquid should fully cover beans for beans to move easily during cooking. Cooking time for beans varies from batch to batch.

Meanwhile, in a 12-inch skillet heat the 3 Tbsp. olive oil over medium heat. Cook onion in hot oil until translucent, stopping before onions brown. Add celery, carrots, and garlic; sprinkle with a pinch of salt and dried thyme. Stir well. Cook for 5 to 7 minutes. Add crushed tomatoes; season with a pinch of salt and a few grinds of black pepper. Cook for 5 minutes longer. Add to simmering beans in Dutch oven. Rinse and wipe out skillet; set aside.

In a large pot of lightly salted boiling water cook the kale for 5 minutes. Drain; set aside to cool. When cool enough to handle, squeeze water from kale, then coarsely chop.

In same 12-inch skillet cook sausage in 1 tsp. olive oil over medium-high heat about 3 minutes, until well browned on each side.

When beans are tender, add kale and sausage to beans and vegetables in Dutch oven. Simmer for 10 minutes. Taste for seasoning. (Stew improves in flavor when allowed to rest for 30 minutes or longer before serving. The stew can be made and chilled up to 2 days, then reheated to serve.)

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White Lightning Chicken Chili



1 large sweet onion, diced

2 garlic cloves, minced

2 tablespoons olive oil

4 cups shredded cooked chicken

2 (14 1/2-oz.) cans chicken broth

2 (4.5-oz.) cans chopped green chiles

1 (1.25-oz.) package white chicken chili seasoning mix

3 (16-oz.) cans navy beans


Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves


Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. Stir in chicken, next 3 ingredients, and 2 cans navy beans. Coarsely mash remaining can navy beans, and stir into chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with desired toppings.

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Cannellini Beans and Linguica



1 onion (chopped)

1 linguica or chourico (roughly chopped)

4 large cans of cannellini beans (mostly drained)

1 jar of tomato sauce

2 tablespoons olive oil

4 tablespoons of chopped parsley


garlic (optional)

freshly ground pepper to taste


Saute the chopped onion (and garlic) in olive oil.  Add the linguica/chourico.  Saute well.  Add the beans & sauce.  Simmer.  Add the parsley, black pepper and the tabasco, to taste.

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