Cassoulet

A recipe from cooking-ez.com
196K3.9 September 17th 2021
Cassoulet
Imprimer cette page - Remove photos

For 8 people, you will need:

Times:

PreparationCookingStart to finish
12 hours 56 min.3 hours 13 min.16 hours 9 min.

Step by step recipe

1

Beans

Leave 1 kg 500 g white haricot beans to soak overnight in cold water.
Cassoulet : etape 25
2The next day, drain and blanch for 3 minutes in salted boiling water.Cassoulet : etape 25
3Drain the beans again.Cassoulet : etape 25
4Prepare the carrots and cut into small pieces.

Prepare the leek and chop finely.

Peel the garlic cloves and chop finely.
Cassoulet : etape 25
5Peel and chop the onions.Cassoulet : etape 25
6Melt 50 g goose fat in a large pan over medium heat.

Add the chopped onion, salt and perpper and cook without colouring.
Cassoulet : etape 25
7Add the carrots, leek, garlic and bouquet garni.

Stir well and cook for 5 minutes, stirring frequently.
Cassoulet : etape 25
8Pour in 2 litres water, add 2 chicken stock cubes and bring to the boil.Cassoulet : etape 25
9Leave uncovered to simmer for 30 minutes.Cassoulet : etape 25
10Remove 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.

Drain the beans and set aside the stock.
Cassoulet : etape 25
11

The cassoulet

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.
Cassoulet : etape 25
12Leave the duck fat in the pan and use this to fry the bacon and sausage, cut into pieces.

Set aside.
Cassoulet : etape 25
13Prepare to cook the cassoulet: put a first layer of beans in the bottom of the pan.Cassoulet : etape 25
14Cover with a layer of meat.Cassoulet : etape 25
15Cover the meat with a second layer of beans.Cassoulet : etape 25
16Add stock (from stage 10) 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.
Cassoulet : etape 25
17Serve each guest with a generous mix of beans and the different meats.Cassoulet : etape 25

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.
View this recipe : https://cooking-ez.com/divers/recipe-cassoulet.php
March 29th 2024.
qrcode