Cassoulet is a heartwarming French dish from the Languedoc region, a slow-cooked casserole that is rich in both history and flavor. Traditionally made with white beans, sausages, pork, and sometimes duck or mutton, this dish is a rustic and comforting blend of savory ingredients.
Prep Time: 24 hours (including soaking beans) Cook Time: 4-5 hours Total Time: 5 hours (active), 24-29 hours (total) Serves: 6-8
Ingredients:
- 1 pound dried white beans (Tarbais or cannellini)
- 2 onions, one halved and one chopped
- 4 cloves of garlic, minced
- 1 pound pork shoulder, cut into chunks
- 1/2 pound fresh pork sausages
- 4 confit duck legs
- 1/4 pound pancetta, diced
- 4 cups chicken stock
- 1 cup white wine
- 1 can (14 ounces) diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 bouquet garni (thyme, parsley, bay leaves)
- Salt and pepper to taste
- Bread crumbs (optional)
Instructions:
- Soak the white beans overnight in cold water.
- Drain and place the beans in a large pot with halved onion, and cover with water. Bring to a boil, reduce heat, and simmer until beans are tender, about 1 hour.
- In a skillet, brown the pork shoulder, pancetta, and sausages. Remove and set aside.
- In the same skillet, sauté the chopped onion and garlic until translucent.
- Combine the beans, meat, onions, garlic, chicken stock, wine, tomatoes, tomato paste, and bouquet garni in a large Dutch oven or casserole dish. Season with salt and pepper.
- Bring to a simmer, then transfer to a preheated oven at 300°F (150°C). Bake uncovered for 3 hours, occasionally skimming fat from the surface.
- Add the duck legs and continue to bake for another 1-2 hours, until the meat is tender and the top has formed a crust.
- Optionally, sprinkle with breadcrumbs during the last 30 minutes of cooking for a crisp topping.
- Let the cassoulet stand for 15 minutes before serving.
This time-honored Cassoulet is perfect for a leisurely weekend dinner, inviting everyone to gather around the table for a meal that is both satisfying and steeped in culinary heritage.