Cassoulet
Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.
91,9794.1/5
Last modified on: June 2nd 2015
For 8 people, you will need:
- 1
1 kg 500 g white haricot beans - 2
3 carrots - 3
1 leek - 4
2 cloves garlic - 5
1 Bouquet garni - 6
2 onions - 7
50 g goose fat - 8
2 litres water - 9
2 chicken stock cubes - 10
50 g tomato paste - 11
1 Morteau sausage - 12
500 g belly (streaky) bacon - 13
600 g duck confit - 14
salt - 15
pepper - Total weight: 6,135 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 12 hours 56 min. | 3 hours 13 min. | 16 hours 9 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
12 hours
Leave 1 kg 500 g white haricot beans to soak overnight in cold water.Stage 2
5 min.
The next day, drain and blanch for 3 minutes in salted boiling water.Stage 3
3 min.
Drain the beans again.Stage 4
25 min.
Prepare the carrots and cut into small pieces.Prepare the leek and chop finely.
Peel the garlic cloves and chop finely.
Stage 5
10 min.
Stage 6
3 min.
Melt 50 g goose fat in a large pan over medium heat.Add the chopped onion, salt and perpper and cook without colouring.
Stage 7
5 min.
Add the carrots, leek, garlic and bouquet garni.Stir well and cook for 5 minutes, stirring frequently.
Stage 8
10 min.
Pour in 2 litres Stage 9
30 min.
Leave uncovered to simmer for 30 minutes.Stage 10
3 min.
Remove and discard the bouquet garni. Add 50 g tomato paste, mix and then add the beans.Leave to simmer uncovered for around 30 minutes until the beans are just tender.
Stage 11
10 min.
Put the pan or casserole you are going to use for the cassoulet on high heat and fry the duck confit until browned on all sides.Remove the duck pieces and set aside.
Stage 12
10 min.
Leave the duck fat in the pan and use this to fry the bacon and sausage, cut into pieces.Set aside.
Stage 13
5 min.
Prepare to cook the cassoulet: put a first layer of beans in the bottom of the pan.Stage 14
5 min.
Cover with a layer of meat.Stage 15
5 min.
Cover the meat with a second layer of beans.Stage 16
2 hours
Add stock to cover with about 1 cm (1/2 inch) over the top of the beans.Cover and cook in the oven at 360°F (180°C) for around 2 hours.
Stage 17
Serve each guest with a generous mix of beans and the different meats.Remarks
The proportions of this recipe are not rigid, so you can add a little more or a little less of something, according to your taste.
For the dried beans, use whatever fairly large white beans you can get. A good French variety is 'lingot du nord'.
For the duck confit, if you are using legs, allow 2 per person.
For the sausage, use a good variety that is available where you live (I prefer using smoked sausage, but this is a matter of taste).
Cassoulet is one of those dishes that just gets better each time you reheat it, so don't hesitate to make a large quantity for reheating on another day or for freezing.
For the dried beans, use whatever fairly large white beans you can get. A good French variety is 'lingot du nord'.
For the duck confit, if you are using legs, allow 2 per person.
For the sausage, use a good variety that is available where you live (I prefer using smoked sausage, but this is a matter of taste).
Cassoulet is one of those dishes that just gets better each time you reheat it, so don't hesitate to make a large quantity for reheating on another day or for freezing.
Nutritional information
How much will it cost?
For 8 people : 27.73 €
Per person : 3.47 €
And to drink?: A red wine from the south-west of France. My preference is for a Cahors to accompany this dish.
Source: Home made.
More recipes?
This recipe use (among others) | Water: You can get more informations, or check-out other recipes which use it, for example: Sushi, Hazelnut and orange cake, New leavened bread, Tomato foccacia, Steak burger topped with egg, ... All |
| White haricot beans: You can check-out other recipes which use it, like for example: Beans with tomatoes, Sausages with baked beans, French style, Duo of slow-cooked pork, Warm haricot bean salad, Minestrone, ... All |
| Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Hamburgers, Eggs Arsène, Tartiflette, Chicken club sandwich, Rabbit terrine, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-02-17)
Note: We'll never share your email with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.