Cassoulet

Name: Cassoulet
Cook time: 210 min
Total time: 210 min
Yield: 6 servings
Cuisine: French
Ingredients: 500g Dried White Beans (Haricot Lingot or Cannellini); 150g Pork Rind, cut into strips; 1 Onions, halved; 1 Carrots, peeled and cut into large pieces; 2 Cloves, to stud the onion; 2 Bay Leaves; 4 Thyme Sprigs; 1.2 l Chicken Stock, Unsalted, or pork stock; 4 Duck Confit (Legs)s; 500g Toulouse Sausage, or other coarse garlic pork sausage; 300g Pork Belly, cut into large chunks; 300g Pork Shoulder, cut into large chunks; 3 tbsp Goose Fat, or duck fat; 6 Garlic Cloves, minced; 2 tsp Fine Salt, plus more to taste; 1 tsp Pepper (Black), freshly ground; Some Parsley Stems, bouquet garni; a few

A rustic, slow-braised cassoulet bursting with rich, savory meats and tender white beans. Long, gentle cooking melds the pork, duck confit and Toulouse sausage with an aromatic broth until the beans are melting and the top develops a golden, slightly crusty finish. It’s a comforting, deeply flavored one-dish meal that tastes even better the next day.

A rustic, slow-braised cassoulet bursting with rich, savory meats and tender white beans. Long, gentle cooking melds the pork, duc... Show more

Traditional French Recipe

Health Grade

C+ · Balanced

Rating

4.2

Time

3 hrs30 min

Price

5,58 €

Calories

1274 kcal

one pot

high protein

low carb

keto

Method

Soak the beans

Rinse the Dried White Beans, put them in a big bowl, and cover with plenty of cold water by at least 2 inches. Soak overnight, then drain and rinse again before cooking.

Simmer the beans

Put the soaked beans in a heavy pot with the Pork Rind, the Onion, halved and studded with Cloves, the Carrots, Bay Leaf, Thyme Sprigs, Unsalted Chicken Stock, and a few Parsley Stems tied together if you like. Add enough water to cover by about 1 inch, season with 1 tsp Fine Salt and 1/2 tsp freshly ground Black Pepper, bring to a gentle boil, then lower to a simmer and cook partly covered for 45 minutes, until the beans are just tender. Lift out the onion, carrots, bay leaf, thyme, and parsley stems, then fish out the pork rind, keep it for assembly, and reserve about 2 cups of the cooking liquid before draining the beans.

Heat the oven

Set the oven to 325° F and position a rack in the lower third so the cassoulet bakes evenly.

Prep the meats

Mince the Garlic Cloves finely. Pat the Pork Belly and Pork Shoulder dry, then season them lightly with the remaining salt and pepper so they brown well.

Brown the meats

Heat the Goose Fat in a wide skillet over medium-high. Brown the pork belly and pork shoulder in batches until deeply colored on all sides, then brown the Toulouse Sausage until golden. Stir in the minced garlic for the last 30 seconds, just until fragrant, and set everything aside on a plate.

Build the cassoulet

In the Dutch oven, lay the pork rind strips across the bottom, then add about half the beans. Tuck in the browned pork belly, pork shoulder, and sausage, along with any juices from their plate, and nestle the Duck Confit (Legs) skin-side up on top. Pour a splash of the reserved bean liquid into the skillet to loosen the browned bits, scrape them up, and pour that into the pot too. Add enough reserved bean liquid to come just to the top of the beans, then finish with the remaining beans and press them gently into an even layer.

Bake and crust

Bake for 30 minutes, then pull it out and gently press the crusty top back down with the back of a spoon. Spoon a little reserved bean liquid over any dry spots, return it to the oven for 30 minutes, and repeat once more for a total of 1 hour 30 minutes, until the top is deeply golden, the beans are creamy, and the sauce is bubbling around the edges.

Rest and serve

Let the cassoulet rest for 15 minutes before serving so it settles and thickens slightly. Spoon through the crust so each serving gets beans, pork, sausage, and duck in every bite.