Traditional French Cassoulet

[Babylyn15]

I just discovered a very delicious meal made with meat (typically pork sausages, duck, and sometimes lamb), when I went to France and wanted to share it with you guys! Here's the recipe

Ingredients​

For the Beans​

• 1 pound dried white beans (such as Great Northern or cannellini)
• 1 onion, halved
• 1 carrot, halved
• 2-3 cloves garlic, smashed
• 1 bouquet garni (parsley, thyme, and bay leaf tied together)
• Salt, to taste

For the Meat​

• 4 duck confit legs (store-bought or homemade)
• 1 pound pork sausages
• 1 pound pork belly or shoulder, cut into chunks
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 large carrot, diced
• 1 can (14 oz) diced tomatoes
• 2 cups chicken or beef broth
• 1 cup dry white wine
• 1 bouquet garni (parsley, thyme, and bay leaf tied together)
• Salt and pepper, to taste
• 2 cups breadcrumbs (preferably stale bread, processed into crumbs)
• 2 tablespoons duck fat or olive oil

Instructions​

Preparing the Beans​

1. Rinse the dried beans and soak them in cold water overnight.
2. Drain and rinse the beans, then place them in a large pot.
3. Add the onion, carrot, garlic, and bouquet garni. Cover with water.
4. Bring to a boil, then reduce heat and simmer until the beans are tender but not falling apart (about 1 hour).
5. Season with salt towards the end of cooking. Drain the beans and set aside, discarding the vegetables and bouquet garni.

Preparing the Meat​

1. Preheat the oven to 350°F (175°C).
2. In a large, oven-safe pot or Dutch oven, heat duck fat or olive oil over medium-high heat.
3. Brown the pork sausages and pork belly or shoulder chunks until golden on all sides. Remove and set aside.
4. In the same pot, add the onion, garlic, and diced carrot. Sauté until softened.
5. Add the diced tomatoes and cook for a few minutes.
6. Pour in the white wine, scraping up any browned bits from the bottom of the pot.
7. Add the broth, bouquet garni, and return the browned meats to the pot.
8. Nestle the duck confit legs into the mixture.
9. Add the cooked beans, mixing gently to combine.
10. Season with salt and pepper to taste.

Baking the Cassoulet​

1. Bring the pot to a simmer on the stove, then cover and transfer to the preheated oven.
2. Bake for about 2 hours, occasionally checking to ensure the mixture is not drying out (add more broth if necessary).
3. Remove the pot from the oven and increase the temperature to 400°F (200°C).
4. Sprinkle the top of the cassoulet with breadcrumbs.
5. Return the pot to the oven, uncovered, and bake until the breadcrumbs are golden and the cassoulet is bubbling (about 20-30 minutes).

Serving​

1. Let the cassoulet rest for a few minutes before serving.
2. Serve hot, garnished with fresh parsley if desired.

Enjoy your homemade cassoulet, a comforting and hearty dish for sharing with family and friends!

 

[MylaPeek]

Your Traditional French Cassoulet looks like a comforting classic! The hearty ingredients and rich flavors are making me crave a bowl. Thanks for sharing such an authentic recipe—can’t wait to try it!

 

[bbcarmela]

That sounds amazing!

 

[Cookie2122]

Just made this tonight! My boyfriend a bit of a snob when it comes to good dinners. I make him amazing stuff every day but it’s rare that he truly compliments, he complimented the hell out of this! Definitely making this a staple now due to the simplicity and it seeming like something way more gourmet.

 

[Kardel]

Cassoulet is the ultimate comfort dish! The slow-cooked beans with all that rich, savory meat—so hearty and satisfying. I like adding some crispy breadcrumbs on top for extra texture.