French Cuisine

Cassoulet Recipe – French Special

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Cassoulet Recipe – French Special

Cassoulet is a classic French stew from the Languedoc region, renowned for its rich, hearty flavors. This slow-cooked dish combines beans, pork, sausage, and vegetables, creating a deeply satisfying and comforting meal. Traditionally cooked in an earthenware pot called a “cassole,” it’s ideal for special occasions or a cozy family dinner.

  • Prep Time30 min
  • Cook Time3 hr
  • Total Time3 hr 30 min

For the Beans:

  • 1 pound (450 grams) dried white beans (e.g., cannellini, great northern, or navy beans)
  • Water (for soaking)

For the Cassoulet:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/2 pound (225 grams) pork shoulder or pork belly, cut into chunks
  • 1/2 pound (225 grams) pork sausages (e.g., Toulouse or Italian sausages)
  • 1/2 pound (225 grams) duck legs or thighs (optional, can be substituted with chicken)
  • 1 cup (250 ml) chicken or beef broth
  • 1 cup (250 ml) dry white wine
  • 1 can (14.5 ounces/400 grams) crushed tomatoes
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon dried rosemary (optional)
  • 1 cup (100 grams) fresh breadcrumbs (for topping)
  • Salt and pepper to taste

Cassoulet Recipe Ingredients:

1

Soak Beans: Rinse and soak dried beans in water for 8 hours or overnight. Drain before use.

2

Prepare Ingredients: Preheat oven to 350°F (175°C). Sauté onions, garlic, carrots, and celery in olive oil.

3

Brown Meats: Brown pork, sausages, and duck legs in the pot. Set aside.

4

Simmer: Cover and simmer for 45 minutes to 1 hour until rabbit is tender.

5

Prepare Topping: Mix fresh breadcrumbs with olive oil.

6

Finish: Remove from oven, discard bay leaves, season, sprinkle breadcrumbs on top, and bake uncovered for 20-30 minutes until crispy.

7

Serve: Rest briefly before serving with a green salad and crusty bread.

Recipe Notes:

Bean Soaking: Soak beans overnight for even cooking. Canned beans can be used if short on time, with adjusted cooking.

Meat Choices: Use a mix of pork, sausages, duck, or lamb based on preference.

Wine: Dry white wine is best, but red wine can be used for a different flavor.

Consistency: For a thicker cassoulet, cook uncovered to reduce liquid if needed.

Breadcrumb Topping: Adds crunch; enhance with herbs or cheese if desired.

 

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