Cassoulet (French Meat and Bean Stew)
Cassoulet is a famous French casserole originating from the Languedoc region. The dish was born in the 14th century when local peasants created hearty dishes from simple ingredients. Cassoulet is named after the 'cassole,' a traditional earthenware pot in which the dish is baked. This rich, meaty bean ragout is now an iconic dish of French cuisine, prepared with different ingredients in different regions. The slow cooking process of Cassoulet and the harmony of the ingredients celebrate simplicity and flavors.
Ingredients for this recipe
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Preparation Steps
1
Soak the dried white beans in cold water overnight. The next day, drain and rinse them, then cook in salted water for 1-1.5 hours, or until tender.
2
In a large skillet, melt the duck fat over medium heat. Sear the duck confit on both sides until golden brown. Remove from the skillet and set aside.
3
In the same skillet, brown the diced pork belly. Then, add the finely chopped onion, garlic, and carrots. Sauté until the vegetables are softened.
4
Add the canned diced tomatoes, white wine, fresh thyme, and bay leaves. Season with salt and pepper, then simmer over low heat for 20 minutes.
5
In a large casserole dish, layer the cooked white beans, sausage, browned pork belly, and duck confit. Pour the tomato sauce over the top and gently mix everything together.
6
Sprinkle the top with breadcrumbs and bake in a preheated oven at 350°F (180°C) for about 1 hour, or until the top is crispy and golden brown.
7
Let the cassoulet rest for 10 minutes before serving to allow the flavors to meld.
