Cassoulet
Cassoulet
Ingredients
- 3 cups (750 ml) white beans (preferably white kidney beans)
- 1 onion, halved
- 2 stalks celery, cut into chunks
- 3 bay leaves
- 4 cloves garlic, finely chopped
- 2 sprigs thyme
- 1/4 lb (125 g) full piece salt pork, blanched
- 4 Toulouse sausages
- 4 thin boneless pork chops, fat removed
- Olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) flour
- 2 cups (500 ml) white wine
- 1 garlic cured sausage
- 4 confit duck legs
- 1/2 cup (125 ml) chopped fresh parsley
- 2 carrots, cut into chunks
- 1 can 28 oz (796 ml) diced tomatoes, drained
- 1/3 cup (75 ml) dry breadcrumbs
- Salt and pepper
Instructions
- In a saucepan, combine the beans, onion, celery, bay leaf, garlic, thyme, and salt pork. Add water, 5-cm (2-inch) above the beans. Allow to soak for 12 hours.
- Drain.
- Add water to have 5-cm (2-inch) of water above the beans.
- Bring to a boil. Cover and simmer gently until tender, about 45 minutes. Season with salt and pepper. Drain the beans and keep the cooking liquid. Discard the salt pork and vegetables.
- Preheat the oven to 190 °C (375 °F).
- In a skillet, brown the sausages and chops in a little olive oil. Set aside.
- In a large saucepan, brown the onion and garlic in the olive oil. Sprinkle with the flour and stir to combine. Add the white wine and the bean’s cooking liquid.
- Bring to a boil.
- Prick the sausage with the tip of a knife and place in the saucepan. Add the duck, sausages, chops, parsley, and carrots. Cover with the beans and tomatoes. Bake for about 3 hours, uncovered.
- Fifteen minutes before the end of cooking, sprinkle with the breadcrumbs and brown under broiler.
Cassoulet