Recipe Cassoulet (Rich, Slow-Cooked Stew)

3 / 5 (5 reviews)
  • Cassoulet (Rich, Slow-Cooked Stew)
  • 8Servings
  • Preparation
  • Cook
  • 12 h Sleep
  • Total
  • 669 kCal
    Per serving
Print this recipe written by
Print this recipe without pictures
  • Category :
  • Sub-category :
  • Difficulty : 4
  • See the original French version


Congratulations ! This is the good season to make this recipe!

Ingredients

Cookware

  • 1 bowl for soaking the beans
  • 1 Dutch oven/stew pot
  • 2 frying pans
  • 1 large clay casserole dish (heatproof)
  • 1 oven


Preparation

  1. The night before, soak the beans in cold water with 1 pinch of baking soda

  2. When ready to cook: Cook the pieces of bacon in boiling water for 10 minutes and then run them under cold water and drain

  3. Place the pork rinds at the bottom of a stew pot or Dutch oven. Add the drained beans, bacon, seasonings, 2 cloves garlic and 8 cups (2 liters) of cold water. Bring to a boil, skim off any fat or froth on the surface and cook for 1 hour and 30 minutes covered over low heat. When done, add the garlic sausage and Toulouse sausage and cook another 30 minutes.
  4. Meanwhile, brown the lamb pieces in 2 tablespoons of duck fat, which can be taken from your can of duck confit. Add salt and pepper. Remove the meat and in the same pan, sauté 2 chopped onions and 2 minced garlic cloves for 5 minutes. Pour 1 ladle of cooking water from the beans in the pan. Cook for 5 minutes.
  5. In another pan, without fat, brown the pieces of duck confit. Remove the bouquet garni from the Dutch oven as well as the three sausages, which need to be cut into 1/2 inch (1cm) thick slices.
  6. Preheat the oven to 250°F (120°C)

  7. Grease a large, round clay casserole dish (heatproof) with some of the fat from the confit and fill with a layer of beans. Top with a layer of meat (lamb and the cut bacon), the confit, the sliced ??sausages and the onions with their cooking juice.
  8. Continue filling the dish, alternating meat and beans. Sprinkle with breadcrumbs. Drizzle with 3 ladles of cooking water from the beans and some warmed fat from the confit. Cook for 2 hours minimum, adding more cooking water from the beans and 3 times the amount of breadcrumbs if necessary.
  9. Serve in the casserole dish.

Final Thoughts...

  • Because of the cook time, anticipate about 4 hours for this recipe - not counting the time it takes to soak the beans!

WRITE A COMMENT

Recipe comments

WRITE A COMMENT

About the author

La Cuisine d'Annie

Annie

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier. My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

Read more

Similar recipes

Asparagus with Vinaigrette

Asparagus with Vinaigrette

(5 / 5)
Pork Tenderloin with Roquefort

Pork Tenderloin with Roquefort

(5 / 5)
Creamy Zucchini

Creamy Zucchini

(4 / 5)
Asparagus wtih Light Lemon Sauce

Asparagus wtih Light Lemon Sau

(4 / 5)
Cassoulet (Rich, Slow-Cooked Stew)

Cassoulet (Rich, Slow-Cooked S

(2 / 5)
Asparagus in a Light Yogurt Sauce

Asparagus in a Light Yogurt Sa

(0 / 5)

Write a comment



Anti-Spam question * : What is the color of the white horse of Henry 4 ?
Remember me
You accept our Privacy policies (Required to write a comment)

Logo

Copyright © 2003 - 2024 La Cuisine d'Annie. All materials contained in this Website are protected by copyright laws, and may not be reproduced, republished, distributed, transmitted, displayed, broadcast or otherwise exploited in any manner without the express prior written permission of La Cuisine d’Annie. You may download material from this Website for your personal and non-commercial use only, without altering or removing any trademark, copyright or other notice from such material.
Website Liability Disclaimer By making use of any information on this website, you agree to the following: - NO WARRANTIES: All of the information provided on this website is provided "AS-IS" and with NO WARRANTIES. No express or implied warranties of any type, are made with respect to the information, or any use of the information, on this site. La Cuisine d’Annie makes no representations and extends no warranties of any type as to the accuracy or completeness of any information or content on this website. - DISCLAIMER OF LIABILITY: La Cuisine d’Annie specifically DISCLAIMS LIABILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES and assumes no responsibility or liability for any loss or damage suffered by any person as a result of the use or misuse of any of the information or content on this website. La Cuisine d’Annie assumes or undertakes NO LIABILITY for any loss or damage suffered as a result of the use, misuse or reliance on the information and content on this website.
This website "La cuisine d'Annie" is participating to Amazon EU Partners' program and is displaying Amazon sponsored links. "La Cuisine d'Annie" obtains your consent in accordance with the policies and technical specifications of the IAB Europe Transparency & Consent Framework. It uses the Consent Management Platform n°92.

You can change your choices at any time by clicking here.

Recipes

Design adapted from a theme by Majestic Themes