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.
121,8644/5 for 42 ratings
Grade this recipe: 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?
Time required for this recipe:
Keeping: Several days in the fridge, protected by plastic film.
| 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?
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.
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.
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.
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.
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.
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.
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.
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.
And to drink?
A red wine from the south-west of France. My preference is for a Cahors to accompany this dish.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 11,201 Kcal or 46,896 Kj | 413 gr | 466 gr | 854 gr |
| 560 % | 159 % | 44 % | 129 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 183 Kcal or 766 Kj | 7 gr | 8 gr | 14 gr |
| 9 % | 3 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,400 Kcal or 5,862 Kj | 52 gr | 58 gr | 107 gr |
| 70 % | 20 % | 5 % | 16 % |
How much will it cost?
- For 8 people : 27.73 €
- Per person : 3.47 €
Source
Home made.More recipes?
This recipe uses (among others) | Water: You can get more informations, or check-out other recipes which use it, for example: Benoîton, Provençal braised carrots, Lemon tart, Chicken pie, Turban of sole with langoustines, ... All |
| White haricot beans: You can check-out other recipes which use it, like for example: Paimpol salad, Warm haricot bean salad, Sausages with baked beans, French style, Duo of slow-cooked pork, Beans with tomatoes, ... All |
| Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Winemaker's toast, Pâté de campagne, Tartiflette, Hamburgers, Potatoes with bacon and herbs, ... All |
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