Traditional Castelnaudary Cassoulet (Print Version)
# Ingredients:
→ Herbs and Veggies
01 -
4 garlic cloves, minced
02 -
2 peeled and chopped tomatoes (or 200g of tomato pulp)
03 -
500g of dry white beans (like lingot beans)
04 -
1 onion with 2 cloves stuck into it
05 -
2 carrots, sliced into rounds
→ Meats
06 -
300g of pork shoulder, cut into chunks
07 -
Four duck confit legs
08 -
200g of smoked bacon (in thick slices or chunks)
09 -
4 Toulouse sausages
→ Seasonings
10 -
Salt and pepper
11 -
Optional breadcrumbs for topping
12 -
A bundle of herbs (thyme, parsley, bay leaf)
13 -
2 tablespoons of duck fat
# Instructions:
01 -
Let the white beans soak in cold water for about 12 hours. Drain them after and rinse.
02 -
Simmer the beans in boiling water with the clove-studded onion, the herb bundle, and the sliced carrots for 1 hour. Drain after cooking but save 1 liter of the water. Toss out the onion and the herb bundle.
03 -
Melt duck fat in a big pot or Dutch oven. Brown the pork shoulder and smoked bacon pieces, then set aside. Lightly sear the sausages and set those aside too.
04 -
Stir the chopped tomatoes and minced garlic into the pot. Cook this mix for 5 minutes. Add the beans, pork, and bacon, and stir it all together. Lay the duck confit and sausages on top of the mix. Pour in the reserved bean cooking water until everything’s just covered. Add salt and pepper for taste.
05 -
Bake everything at 160°C for 2 hours, giving it a stir every 30 minutes. If you want a crispy top, sprinkle breadcrumbs (if using) and bake for another 30 minutes to create a crust.
# Notes:
01 -
Tastes great when paired with rustic bread and a red wine from the South-West of France.
02 -
Even better if reheated the next day.
03 -
A classic dish from the Languedoc region.