A hearty French classic that delights with tender beans, savory sausage, and succulent duck confit, all slow-cooked to perfection in a rich, flavorful broth. A comforting taste of traditional French cuisine that warms the soul.
Ingredients of Cassoulet
- White beans: 500 grams, soaked overnight and cooked until tender
- Duck confit: 2 duck legs, cooked in their own fat until tender
- Pork sausage: 250 grams, such as Toulouse sausage
- Tomatoes: 2 medium tomatoes, chopped
- Carrots: 2 carrots, peeled and diced
- Onion: 1 large onion, finely chopped
- Garlic: 3 cloves, minced
- Bay leaves: 2 leaves
- Thyme: 1 teaspoon, fresh or dried
- Chicken stock: 500 ml, to enrich the broth
- Salt and pepper: To taste
Steps
- Preparation of Ingredients:
Begin by soaking 500 grams of white beans overnight in cold water. The next day, drain and rinse them before cooking in a large pot of fresh water until tender, which typically takes about 1 to 1.5 hours. Once cooked, drain the beans and set them aside. Meanwhile, if using duck legs for the confit, cook them gently in their own fat until tender. Once cooked, shred the meat off the bones or leave it in larger pieces. - Cooking the Sausage:
In a separate skillet, brown 250 grams of pork sausage over medium heat until fully cooked. Once done, remove the sausage from the skillet and slice it into bite-sized pieces. - Preparation of Cassoulet:
Next, heat a tablespoon of oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add one finely chopped large onion and two diced carrots. Sauté these vegetables until they become soft, which usually takes about five to seven minutes. Afterward, add three minced cloves of garlic, two bay leaves, and one teaspoon of either fresh or dried thyme. Continue to cook these ingredients for another one to two minutes, or until they become fragrant. - Combining Ingredients:
Stir in the two medium-chopped tomatoes and the previously cooked white beans. Add the shredded duck confit and sliced pork sausage to the pot as well. - Simmering:
Pour in about 500 milliliters of chicken stock, enough to submerge all the ingredients. Allow the mixture to reach a gentle simmer. - Slow Cooking:
Reduce the heat to low and let the cassoulet simmer uncovered for approximately one to two hours. Stir the pot occasionally to prevent any ingredients from sticking to the bottom. The goal is to allow the flavors to meld together and for the liquid to reduce slightly. - Adjusting Seasoning:
Taste the cassoulet and adjust the seasoning with salt and pepper according to your preferences. - Serving:
Once the cassoulet has thickened to your liking and the flavors have melded together, remove the bay leaves. Serve the cassoulet hot, traditionally in shallow bowls. Cassoulet tends to improve with time, making it a dish that is also delightful to enjoy the following day once the flavors have continued to develop further
Tips for making a delicious Cassoulet
- Quality Ingredients: Use high-quality sausage, duck confit, and fresh vegetables for the best flavor.
- Pre-cook Ingredients: Cook beans until tender and prepare meats separately to ensure each contributes its distinct flavor.
- Slow Cooking: Cassoulet benefits from slow, low-heat cooking to meld flavors and develop a rich broth.
- Layer Flavors: Sauté aromatics like onion, garlic, and herbs before adding to the pot to build depth.
- Crispy Topping: Add breadcrumbs before serving for a traditional crispy texture contrast.
Macros
- Calories: 600-800 calories per serving
- Protein: 30-40 grams
- Carbohydrates: 40-50 grams
- Fat: 30-40 grams
Frequently Asked Questions for Cassoulet!
- What is Cassoulet?
- Cassoulet is a traditional French casserole made with white beans, various meats (such as duck confit, pork sausage, and sometimes lamb), and aromatic vegetables, slow-cooked to meld flavors.
- Can I make Cassoulet ahead of time?
- Yes, Cassoulet can be made ahead of time. In fact, it often tastes better the next day as the flavors continue to develop. Store it in the refrigerator and reheat gently before serving.
- What beans are best for Cassoulet?
- White beans, such as Great Northern beans, cannellini beans, or traditional French Tarbais beans, are commonly used for Cassoulet due to their creamy texture and ability to absorb flavors.
- Can I freeze Cassoulet?
- Yes, Cassoulet freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator and reheat gently before serving.
- What can I serve with Cassoulet?
- Cassoulet is often served with crusty French bread to soak up the rich broth. A simple green salad with a light vinaigrette also complements the hearty dish well.
The Ultimate French Comfort: Authentic Cassoulet Recipe
A hearty French classic that delights with tender beans, savory sausage, and succulent duck confit, all slow-cooked to perfection in a rich, flavorful broth.
Ingredients
- White beans: 500 grams soaked overnight and cooked until tender
- Duck confit: 2 duck legs cooked in their own fat until tender
- Pork sausage: 250 grams such as Toulouse sausage
- Tomatoes: 2 medium tomatoes chopped
- Carrots: 2 carrots peeled and diced
- Onion: 1 large onion finely chopped
- Garlic: 3 cloves minced
- Bay leaves: 2 leaves
- Thyme: 1 teaspoon fresh or dried
- Chicken stock: 500 ml to enrich the broth
- Salt and pepper: To taste
Instructions
Prepare the Beans:
- Soak the white beans overnight in cold water.
- Drain and rinse the beans. Cook them in a large pot of water until tender, about 1-1.5 hours. Drain and set aside.
Prepare the Duck Confit:
- If using duck legs, cook them in their own fat or purchase pre-made duck confit. Remove the meat from the bones and shred or leave in larger pieces.
Cook the Pork Sausage:
- Brown the pork sausage in a skillet over medium heat until cooked through. Remove and slice into bite-sized pieces.
Prepare the Cassoulet:
- In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium heat.
- Add the chopped onion and diced carrots. Cook until softened, about 5-7 minutes.
- Add minced garlic, bay leaves, and thyme. Cook for another 1-2 minutes until fragrant.
Combine Ingredients:
- Stir in the chopped tomatoes and cooked white beans.
- Add the shredded duck confit and sliced pork sausage to the pot.
Simmer:
- Pour in the chicken stock to cover the ingredients. Bring to a simmer.
Slow Cook:
- Reduce the heat to low and let the cassoulet simmer gently, uncovered, for 1-2 hours. Stir occasionally to prevent sticking. The goal is to let the flavors meld together and for the liquid to reduce slightly.
Adjust Seasoning:
- Taste and adjust seasoning with salt and pepper as needed.
Serve:
- Once the cassoulet has thickened and the flavors have melded, remove the bay leaves.
- Serve hot, traditionally in shallow bowls.