Cassoulet
A traditional French bean and meat stew from the south of France.
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- •Broad white beansPre-soaked overnight
- •1 liter Chicken stock
- •1 OnionsWhole
- •2 Carrots
- •2 Tomatoes
- •3 ClovesIn an infuser
- •1 tsp Black pepperIn an infuser
- •2 tbsp Tomato paste
- •1 tbsp Vinegar
- •100 g Duck fat
- •6 cloves Garlic
- •1 bunch ThymeFresh
- •2 Bay leavesFresh
- •1 tbsp Sea salt
- •500 g Pork ribs
- •200 g Pork rind
- •200 g Ham
- •300 g Toulouse sausage
- •4 legs Duck confitCan use goose confit
- 1
Pre-soak the broad white beans overnight.
24h 0m
- 2
Lay pork rind at the bottom of a dish, add ham, and top with pre-soaked beans.
5 min
- 3
Add chicken stock, tomatoes, carrots, tomato paste, cloves, pepper, garlic, onion, thyme, bay leaf, sea salt, vinegar, and duck fat.
10 min
- 4
Add water to cover ingredients and cook on medium heat for 75 minutes.
1h 15m
- 5
Roast Toulouse sausage and pork ribs in the oven at 200°C for 15 minutes.
15 min
- 6
Skim the top of the beans regularly to remove scum.
5 min
- 7
Chop the cooked meats and layer with beans in a dish.
10 min
- 8
Add juice to cover and bake at 200°C for 90 minutes, forming a crust.
1h 30m
- 9
Break the crust, add more juice, and bake again for another hour.
1h 0m
- 10
Add duck confit legs and bake for 15 more minutes before serving.
15 min
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