Cassoulet
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Cassoulet is a rustic French casserole that originated in the southwestern region of Languedoc during the 14th century. This hearty dish combines white beans slowly cooked with various meats typically duck confit, pork sausages, and sometimes mutton creating a rich, complex flavor profile. Named after the cassole, the traditional conical earthenware pot in which it's cooked, cassoulet embodies the French peasant cooking tradition of transforming humble ingredients into soul-satisfying meals through patient, slow cooking.
Time & Quantities
Method & Ingredients
Required Equipment: Large Dutch oven or cassole (earthenware pot), colander, large bowl, wooden spoon
Cooking Method: Slow Cooking, Stovetop - Sauteing
Ingredients
- 1 lb dried white beans (soaked overnight)
- 1 lb pork belly (diced)
- 4 confit duck legs
- 1 lb Toulouse sausage (or other garlic sausage)
- 1 large onion (diced)
- 2 carrots (diced)
- 3 celery stalks (diced)
- 6 garlic cloves (minced)
- 1 can (14 oz) crushed tomatoes
- 1 bouquet garni (thyme/bay leaf/parsley)
- 4 cups chicken stock
- 1 cup white wine
- 2 tbsp duck fat
- 1 cup breadcrumbs
- 2 tbsp olive oil
- salt
- freshly ground black pepper
Instructions
- Drain soaked beans and place in a large pot. Cover with cold water, bring to a boil, and simmer for 60-90 minutes until tender but not mushy. Drain and set aside.
- Preheat oven to 325°F (165°C).
- In a large Dutch oven, heat 1 tbsp duck fat over medium heat. Add diced pork belly and cook until golden, about 8 minutes. Transfer to a plate.
- In the same pot, brown the sausages on all sides, about 5 minutes. Transfer to the plate with pork.
- Add remaining duck fat to the pot. Add onions, carrots, and celery, cooking until softened, about 8 minutes. Add garlic and cook for 1 minute more - your kitchen should be smelling magnificent by now!
- Add tomatoes, bouquet garni, white wine, and stock. Bring to a simmer, then add the beans.
- Nestle the duck legs, browned pork belly, and sausages (cut into chunks) into the beans.
- Cover and transfer to the oven. Cook for 1 hour.
- Remove lid and continue cooking for another
- 5 hours, stirring gently every 30 minutes. If the mixture becomes too dry, add a little more stock.
- Mix breadcrumbs with olive oil. After the final 30 minutes, sprinkle the breadcrumb mixture over the top and return to the oven, uncovered, until golden brown - about 15 minutes. The anticipation at this point will be killing you, but patience is the secret ingredient!
- Remove from oven and let rest for 15 minutes before serving.
- Serve hot, making sure each portion has a good mix of beans and various meats.
Storage & Make-Ahead
Storage Advice: Refrigerate for up to 3 days. The flavor improves with time as the components meld together.
Make-Ahead & Freezing Tips: Excellent for make-ahead. Can be prepared up to step 9, cooled, and refrigerated for 2 days. Finish with breadcrumbs just before serving. Freezes well for up to 3 months.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 780
- Protein: 45g
- Fat: 48g (Saturated: 16g)
- Carbohydrates: 40g (Fiber: 12g, Sugar: 5g)
- Vitamin A: 35% DV
- Vitamin C: 15% DV
- Calcium: 10% DV
- Iron: 35% DV
Allergen Information: Contains wheat (breadcrumbs)
Dietary Information: Contains duck, pork, and gluten; not suitable for those following kosher or halal diets, vegans, vegetarians, or those with gluten allergies
Serving & Variations
Serving Suggestions: Serve in shallow, wide bowls to showcase the various components. No garnish is traditional, allowing the rustic presentation to speak for itself. Best Side Dishes: A simple green salad dressed with vinaigrette helps cut through the richness. Crusty bread is essential for sopping up the flavorful sauce.
Wine or Drink Pairing: A robust red wine from the same region as cassoulet is idealtry a Corbières, Minervois, or Madiran. These southern French reds have the tannic structure to stand up to the rich, fatty elements of the dish.
Possible Recipe Variations: Northern version with goose instead of duck. Vegetarian adaptation using mushrooms and smoked tofu for umami flavor. Modern variations might include lamb shoulder or even seafood in coastal regions.
Additional Notes: Authentic cassoulet takes time, but the depth of flavor is worth it. The dish actually improves if made a day ahead.
Dios mío! Hice esto para mi familia y quedaron impresionados. Tomó casi todo el fin de semana pero valió la pena! La costra que se forma en la parte superior es adictiva. Usé alubias locales y funcionaron perfectamente. Un plato para ocasiones especiales.
A tough one for winter, so good! A game of patience with a huge load of calories that will keep you alive for some time! 😁