Posted by Tim Vidra / Thursday, March 14, 2013
Cast Iron Chicken Sausage Ham and Bean Cassoulet
In making my Hungarian Stuffed Cabbage a couple of weeks ago (yes that post is coming) we did not have enough ham broth so I bought some ham pieces and boiled them in water to create the additional needed broth. Well, as it turns out, I made more broth than needed so I decided to make a pot of beans with ham.
After a recent stop off at Little House Green Grocery, I picked up a bag of Rancho Gordo Rio Zape Beans which I thought would make the perfect pot of beans!
Well, once the beans were done...
That required frying up some spicy whole hog sausage from Smith's Red and White in Rocky Mount, NC — piercing the skin to let the juices run out so I would have some grease to fry up 4 bone in chicken thighs.
Which lead me to...
Putting the beans in the cast iron pan then layering that with the chicken thighs, sausage, ham pieces, and a few sprigs of fresh rosemary — letting it do its thing in the oven for about 30 minutes at 350 degrees.
Which then lead to...
Us enjoying a flavorful cast iron skillet cassoulet of beans, sausage, ham, and chicken. That my friends is how you make a pot of beans!
E.A.T. local E.A.T. well