Cassoulet

Prep time: 45 minutes (plus 12 hours soaking)

Cook time: 3 hours 30 minutes

Total time: ~4 hours 15 minutes (excluding soaking)

Servings: 6 servings

Country of Origin

France (Languedoc region - Castelnaudary)

Description

Cassoulet is an incredibly rich, slow-cooked white bean stew. True to its origins in southwestern France, it is baked in a traditional clay vessel (cassole) for hours, layering white Tarbais beans with tender duck confit, pork shoulder, pork rind, and garlic sausage. As it bakes, the gelatin from the pork skin and meat fuses with the bean starches, forming a deep, crusty golden-brown top layer.

Presentation & How It's Eaten

Served piping hot directly from the baking dish. It is customary for the chef to break the golden crust that forms on top at least 7 times during cooking, allowing it to sink back into the beans. It is a hearty, filling main course best served with a crisp green salad tossed in a sharp vinaigrette to cut through the richness.

Ingredients

• 500g (1.1 lbs) dry white beans (preferably Tarbais, Haricots de Soissons, or Cannellini)

• 4 legs of duck confit (confit de canard)

• 400g pork shoulder, cut into 2-inch chunks

• 300g garlic pork sausages (such as Toulouse sausage)

• 100g salt pork or slab bacon, diced

• 1 large onion, studded with 2 whole cloves

• 1 medium carrot, cut in half

• 6 cloves garlic (4 smashed, 2 finely minced)

• 1 bouquet garni (thyme, parsley, bay leaf)

• 2 tbsp tomato paste

• 1 liter (4 cups) low-sodium chicken or beef stock

• 50g (1/2 cup) fine dry breadcrumbs

• Salt and freshly cracked black pepper

Step-by-Step Directions

1. Soak the Beans: Place the dry white beans in a large bowl, cover with cold water by at least 3 inches, and let soak for 12 hours. Drain and rinse.

2. Pre-Cook the Beans: Place the drained beans in a large pot with the clove-studded onion, carrot halves, smashed garlic, and the bouquet garni. Cover with water, bring to a boil, and simmer gently for 45 minutes to 1 hour, until the beans are tender but still hold their shape. Drain, reserving the beans and discarding the aromatics.

3. Sear the Meats (The Secret): In a large, deep ovenproof clay pot or Dutch oven, warm the duck legs over medium-low heat to melt off their fat. Remove the duck legs and set aside. In the remaining duck fat, sear the pork shoulder chunks and sausages until beautifully browned on all sides. Remove the meats and set aside. Sauté the diced salt pork and minced garlic in the remaining fat for 3 minutes.

4. Build the Layers: Preheat the oven to 150°C (300°F). Stir the tomato paste into the pot with the salt pork and garlic. Fold in the cooked, drained beans gently. Lay the seared pork shoulder pieces, sausages, and duck legs into the beans, nesting them deep so they are mostly covered.

5. Slow-Bake (The Break Rule): Pour in enough stock to barely cover the top of the beans. Sprinkle the top evenly with the breadcrumbs. Bake uncovered for 2 to 2.5 hours. Every 30 minutes, use the back of a spoon to break the crust that forms on the surface, pushing it down into the liquid and adding a splash of stock if the beans look dry.

6. Form the Final Crust: For the last 30 minutes of baking, do not break the crust. Let it bake undisturbed until a thick, golden-brown, caramelized crust forms on top. Let rest for 15 minutes before serving.

Optional

• Pork Rind: Line the bottom of the pot with blanched pork rind (cotenne) before adding the beans to add an incredibly rich, gelatinous mouthfeel.

• White Wine Splash: Deglaze the seared meat pot with 120 ml of dry white wine before folding in the tomato paste and beans.

Cooking Tips

• The Crucial Tarbais Bean: Traditional Tarbais beans have incredibly thin skins and a buttery interior, allowing them to absorb all the rich duck fat without breaking apart. If unavailable, use high-quality dried cannellini.

• Break the Crust: Breaking the crust repeatedly during cooking incorporates the caramelized starches back into the broth, thickening the stew to a creamy perfection.

Nutrition Facts

(Estimated per serving)

• Calories: ~820 kcal

• Total Fat: 45g

• Saturated Fat: 15g

• Cholesterol: 110mg

• Sodium: ~920mg

• Total Carbohydrates: 54g

• Dietary Fiber: 12g

• Sugars: ~3g

• Protein: 48g