Classic French Cassoulet
A rustic and rich slow-cooked French casserole featuring tender white beans, savory pork sausages, succulent duck confit, and flavorful pork belly, all simmered in an aromatic broth until beautifully melded. A comforting and robust dish for two.
Soak and pre-cook beans
Rinse the **dried beans** thoroughly. Put them in a large bowl, cover with plenty of cold water, and let them soak overnight. If you're in a hurry, you can use the quick-soak method: bring the beans to a boil for **2 minutes**, then take them off the heat and let them soak for **1 hour**. Drain and rinse the soaked beans. In a large pot, cover the drained beans with fresh cold water (or stock) and bring them to a gentle simmer. Cook for **45-60 minutes**, or until they are just soft but still a bit firm. Drain the beans again, but save the water they cooked in (this is called the reserved cooking liquid).
💡 Pro Tips:
- •Soaking helps the beans cook evenly and makes them easier to digest.
- •Don't cook the beans completely; they will finish cooking later in the oven.
Prepare and brown meats
In a large, oven-safe pot (like a Dutch oven), **cook** the **salt pork** or **bacon** over medium heat until it's crispy. This process is called rendering, which means melting out the fat. Take out the crispy pork pieces (called lardons) and set them aside. In the same pot, brown the **pork shoulder cubes** in small batches until they are golden brown on all sides. Take them out and set them aside. Brown the **pork sausages** until they are golden, then remove and set them aside. Gently warm the **duck confit leg** in the pot until some of its fat melts, then remove it and set it aside.
💡 Pro Tips:
- •Don't put too much meat in the pot at once when browning; this helps it get a good brown crust.
- •The fat from the salt pork adds a lot of flavor.
Cook vegetables and build base
Add the **chopped onion**, **carrots**, and **celery** to the pot with any fat that's left. Cook them over medium heat until they become soft, about **8-10 minutes**. Add the **minced garlic** and cook for **1 minute** until it smells good (fragrant). If you're using them, stir in the **diced tomatoes** and cook for **5 minutes**, breaking them apart with your spoon. Put the browned **pork shoulder** and **salt pork pieces** back into the pot. Add enough of the **reserved bean cooking liquid** to almost cover the ingredients, and add the **bouquet garni** (a small bag of herbs tied with string). Bring the mixture to a gentle simmer.
💡 Pro Tips:
- •Scrape up any browned bits from the bottom of the pot; these bits have a lot of flavor!
- •The bouquet garni adds a subtle herb taste to the liquid.
Assemble and bake
Stir the pre-cooked **beans** into the pot. Add **salt** and **pepper** to your taste. Neatly place the browned **sausages** and **duck confit leg** on top of the bean mixture. Make sure the liquid just barely covers all the ingredients. Preheat your oven to **300°F (150°C)**. Cover the pot with a lid and bake for **2-3 hours**. Every **30-45 minutes**, check the liquid level and add more of the reserved bean liquid or hot water if it looks dry. If a crust forms on top, gently break it by stirring it back into the beans – this is a traditional step that makes the stew richer.
💡 Pro Tips:
- •Use a heavy pot that can go in the oven for even cooking.
- •The crust on top is a classic part of cassoulet; stirring it in adds to the richness.
Finish and serve
During the last **20-30 minutes** of baking, take off the lid. If you like, sprinkle **fresh breadcrumbs** on top for an extra golden crust. Continue baking until the top is deeply golden and bubbly. Let the **cassoulet** rest for **10-15 minutes** before serving. Take out and throw away the bouquet garni before you serve it.
💡 Pro Tips:
- •Letting the cassoulet rest helps the flavors settle and makes it easier to serve.
- •Serve it straight from the pot for a traditional, rustic look.
- Large Dutch oven or oven-safe pot (6-8 quart/liter capacity)
- Large bowl (for soaking beans)
- Colander
- Slotted spoon
- Knife and cutting board
- Measuring cups
- Measuring spoons
- 💡Cassoulet often tastes even better if you make it a day ahead, as the flavors become deeper. Gently reheat it in the oven.
- 💡The types of meat can change based on the region. Feel free to use other pork cuts, lamb, or even goose.
- 💡While special Tarbais beans are traditional, great northern or cannellini beans are good replacements.
- 💡Don't worry about the fat; it's very important for the rich flavor of cassoulet. You can skim some off before serving if you prefer.
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