Black bean "cassoulet" soup from The Silver Palate Good Times Cookbook (page 268) by Julee Rosso and Sheila Lukins and Sarah Leah Chase

  • dry sherry
  • bay leaves
  • black beans
  • red peppers
  • ground cayenne pepper
  • ground cumin
  • garlic
  • onions
  • dried oregano
  • parsley
  • olive oil
  • sweet Italian sausages
  • garlic sausages
  • bratwurst sausages
  • ham bones
  • hot Italian sausages

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Advance prep: Black beans soak overnight before cooking, and cooking must begin at least 4 hours before serving. Can substitute smoked ham hocks for ham bones. See recipe for serving suggestion.

  • CGNE on December 15, 2011

    Definitely not traditional cassoulet. This has ham (intentional substitute for duck?) and much more sausage (4 kinds). It is also a soup rather than a stew or casserole in consistency. The meat/fat content probably make this highly caloric (much more typical of 1970's & 80's style than of the most recent decade) but it is very good with bread and red wine.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.