The Amazing Cassoulet Recipe The Whole Family Will Love!
Hello friends, today I want to share an amazing Cassoulet Recipe! This is widely known across France and quickly grew to be the French version of Chili. Competitions are even held across France to determine who makes the best Cassoulet! Let me teach you how to make this easy and hearty French stew, just like my Mom used to! Be sure to let me know what you think in the comments below.
Recipe Video
Recipe Ingredients
For the Beans:
- 20 ounces 567 grams White Beans*
- 1 Smoked Ham Hock (optional)
- 6 to 8 whole Garlic Cloves
- 1 or 2 Celery Branches, cut into 2 or 3 pieces
- 1 or 2 Carrots, cut into 2 to 3 pieces
- 1 28 ounces 794 grams Chopped Tomatoes
- 1 dozen (approximately) fresh Thyme Sprigs
- 2 Bay leaves
- 6 to 8 cups 1420 to 1892 milliliters Chicken Stock
For the Meats:
- 1 tablespoon 15 milliliters Duck Fat, Cooking Oil or Clarified Butter
- 8 ounces 227 grams Thick Bacon, sliced about 1/8 inch thick (about 3 millimeters)
- 1 Onion roughly diced
- 1 pound 454 grams of Sausage*
- 2 pounds 907 grams Lean Pork Shoulder cut into 1 ½ inches cubes (about 3.8 centimeters)
- 4 Duck Leg Confit**
- 2 to 3 cups 473 to 710 milliliters fresh Bread Crumbs***
Recipe Instructions
Prepare the Beans:
- Soak the beans overnight in enough water to cover them at least 2 to 3 inches (5 to 8 centimeters). They will at least triple in volume.
- The next day in a large pot, add the drained beans, the ham hock, garlic cloves, celery, carrots, tomatoes, thyme, bay leaves, and chicken stock. Be sure to add enough chicken stock to cover the beans about two to three inches (5 to 8 centimeters). Bring to a boil, reduce the heat to very low, and cook them for about 45 minutes or until they are cooked but still a little al dente (firm to the bite).
- *The Chef used Tarbais beans but you can use Cannellini, Great Northern Beans, Cannellini Beans, or Lima Beans.
Prepare the Meats:
Preheat Oven to 375ºF (190ºC)
- In a sauté pan, add the bacon and when hot add the onion and sauté for a couple minutes until light golden brown.
- Add your sausage and sauté until golden brown as well. Remove the sausage and add the pork shoulder and cook until the pork is nice and golden brown on all sides.
- Add everything into a lasagna pan and bake for about 15/20 minutes.
- *The Chef used a good pork sausage. The traditional sausage is a Toulouse sausage, very difficult to buy in the US.
- **Be sure to check out this link for the video of Duck Confit: https://www.youtube.com/watch?v=46KS4opmH2I
- ***Be sure to check out this link for the video of Fresh Bread Crumbs: https://www.youtube.com/watch?v=dvP9WuhDicM
Put the Dish together:
- In an Staub Dutch Oven, cover the bottom of the dish with half of the beans.
- Cover the beans with all the meats and their juices.
- Add the duck leg confit and cover with the rest of the beans and their juices. Place in the oven for about 1 hour.
- Cover the entire surface with seasoned bread crumbs. Bake for 15/20 minutes, add a bit more bread crumbs, and bake another few minutes.
Equipment - You can find the items below at our online store!
Private Notes
