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Name: Cassoulet
Prep time: 12 h 56 min
Cook time: 3 h 13 min
Total time: 16 h 9 min
Yield: 8 people
Cuisine: french
Ingredients: 1 kg 500 g white haricot beans; 3 carrots; 1 leek; 2 cloves garlic; 1 Bouquet garni; 2 onions; 50 g goose fat; 2 litres water; 2 chicken stock cubes; 50 g tomato paste; 1 Morteau sausage; 500 g belly (streaky) bacon; 600 g duck confit; salt; pepper

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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.

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Last modified on: June 2^nd 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

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Measures:

How long does it take?

Fulfillment

Preparation	Cooking	Start to finish
12 hours 56 min.	3 hours 13 min.	16 hours 9 min.

Preservation:

Several days in the fridge, protected by plastic film

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...

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.

Peel and chop the onions.

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 water, add 2 chicken stock cubes and bring to the boil.

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 8 people : 27.73 €
Per person : 3.47 €

Note : These prices are only approximate

Change currency:

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: Mixed seed grissini, New leavened bread, Fresh fruit in sabayon, Chicken pie, Pistachio powder or paste, ... All
	White haricot beans: You can check-out other recipes which use it, like for example: Minestrone, Beans with tomatoes, Warm haricot bean salad, Duo of slow-cooked pork, Sausages with baked beans, French style, ... All
	Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Potatoes with bacon and herbs, Surf and turf club sandwich, Pâté de campagne, Bacon and cabbage omelette, Larded pork tenderloin, ... All

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