Cassoulet
 
 
Cassoulet is a convivial dish which is prepared by long, cold days. Point no point be pressed to prepare.
Auteur / Author:
Cuisine: French
Portions: 8
Ingr├ędients / Ingredients
  • 750 g white beans
  • 6 Toulouse sausages
  • 4 legs of duck confit
  • 1 chopped onion
  • 1 carrot sliced into rings
  • 4 garlic cloves (which to of them 2)
  • 2 Tbsp duck fat or olive oil
  • 2 Tbsp tomato paste
  • 1 bouquet garni
  • Thyme, salt, pepper to taste
  • 2 Bay leaves
Pr├ęparation / Preparation
  1. The night before, soak the beans in a large bowl of water (3 times their volume). The next day, rinse and drain the beans.
  2. Put beans in a large pot, cover with cold water (unsalted), add 2 cloves of garlic, thyme to taste and bay leaves and cook about 30 minutes over low heat. Drain beans and get rid of the garlic, thyme, onion and bay leaves.
  3. Melt duck fat in a casserole. Add the onion, 2 chopped cloves of garlic and carrot and stir a minute or so. Add beans, tomato paste and mix. Cover with water at bean level, add salt, pepper (generously), the bouquet garni and simmer for about 1 h 30. The beans should be tender but not crushed. (The juice must be always at the level of the beans - if necessary, add water).
  4. Thirty minutes before the end of cooking, add to beans Toulouse sausages (which you would have grilled slightly earlier in a skillet) and the confit Duck legs.
  5. To finish the cooking, sprinkle breadcrumbs on the beans and put the casserole in the oven at low heat (300 F) for 1 h 30 or more. A nice crust should form. Serve hot!
Remarques / Notes
The cassoulet is also good reheated.
Recipe by Nutrimonde at http://nutrimonde.ca/en/the-cassoulet/