Here’s a classic recipe for Cassoulet, a hearty and flavorful French dish made with white beans and various meats. This version combines sausage, duck, and pork for a rich, comforting meal.
Cassoulet Recipe
Ingredients
For the Beans:
- 1 lb dried white beans (such as cannellini or tarbais)
- 1 whole onion, peeled and studded with 6 cloves
- 2 strips of bacon or 6 ounces pork skin
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 bay leaf
- 1 sprig thyme
- Cold water
The Meat Stew:
- 2 ounces duck, goose, or pork fat (or olive oil)
- 1.5 lbs lamb shoulder, trimmed and cut into 2-inch cubes
- 1.5 lbs country pork ribs or pork shoulder, trimmed and cut into 2-inch cubes
- Salt and pepper, to taste
- Herbes de Provence, to taste
- 2 sweet onions, chopped finely
- 3 garlic cloves, minced
- 1 lb tomatoes, chopped (or 1 can of diced tomatoes)
- 1 cup white wine
- 1 quart chicken stock (or duck stock)
For the Confit and Sausages:
- 4 duck legs, cooked confit style (or store-bought)
- 1 lb fresh pork sausages (such as Toulouse sausage)
Instructions
- Prepare the Beans:
- Soak the dried beans overnight in cold water. Drain and rinse before cooking.
- In a large pot, combine the soaked beans, studded onion, bacon (or pork skin), carrots, celery, bay leaf, thyme, and enough cold water to cover. Bring to a boil and then reduce heat to simmer for about 1 hour or until the beans are tender. Remove from heat, discard the onion and bay leaf, and drain the beans.
- Cook the Meat Stew:
- In a large Dutch oven or heavy pot, heat the duck fat over medium-high heat. Season the lamb and pork with salt, pepper, and herbes de Provence.
- Brown the meat in batches until golden brown on all sides. Remove the meat from the pot and set aside.
- In the same pot, add onions and garlic; sauté until softened. Add tomatoes and cook for another 5 minutes.
- Return the browned meat to the pot along with white wine and chicken stock. Bring to a simmer.
- Combine Ingredients:
- Preheat your oven to 325°F (160°C).
- Stir in the cooked beans into the meat mixture. If needed, add more stock to ensure everything is covered.
- Nestle the duck legs on top of the mixture and add sausages.
- Bake:
- Cover the pot with a lid or foil and transfer it to the preheated oven. Bake for about 2 hours.
- After 2 hours, remove from oven; stir gently to combine. Return to oven uncovered for another hour until everything is tender and flavors meld.
- Serve:
- Let the cassoulet rest for about 10 minutes before serving. Garnish with fresh parsley if desired.
Tips
- Cassoulet is often better the next day as flavors develop over time.
- You can customize your cassoulet by adding other meats like chicken or using different types of sausages.
Enjoy your homemade Cassoulet! It’s perfect for cozy dinners or special occasions!