Haute Dog Cassoulet
A French-inspired baked hot dog, white bean, and tomato casserole with a golden breadcrumb crust
1 hour 25 minutes
Serves 4
DinnerNut-freeShellfish-freeSoy-free
Herb's take
Who says cassoulet has to be a three-day affair or demand duck confit? This playful riff brings hot dogs to the French countryside, teaching you the magic of slow baked beans and crisp toppings. Oui, you’ll never look at a frank the same way again.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 350°F. In a medium Dutch oven or oven-safe skillet, heat olive oil over medium heat. Add onion, carrot, and celery and cook for 6 minutes, stirring occasionally, until softened.
- 02Stir in the garlic and cook for 1 minute until fragrant.
- 03Add the hot dog slices and sauté for 2 minutes to get a little color on them.
- 04Sprinkle in smoked paprika, salt, and pepper. Stir for 30 seconds to bloom the spices.
- 05Add in the drained beans, canned tomatoes (with juices), chicken broth, thyme, bay leaf, and Dijon mustard. Stir well to combine.
- 06Bring the mixture to a simmer, then turn off the heat. Taste and adjust salt if needed. Remove the bay leaf.
- 07In a small bowl, combine breadcrumbs with melted butter and half of the chopped parsley. Mix until the crumbs are evenly coated.
- 08Scatter the breadcrumb mixture evenly over the top of the bean and hot dog mixture.
- 09Transfer the pot to the oven and bake, uncovered, for 45 minutes until the top is golden brown and the edges are bubbling.
- 10Let the cassoulet rest for 10 minutes before serving. Garnish with the remaining parsley.
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