Cassoulle-2

Cassoulet

Celebrating the humble bean!

Cassoulet, named after the earthenware vessel it’s cooked in, is a Southern French hearty, bean and meat casserole from Toulouse.
This duck & pork stew is a truly rustic dish with a blend of aromatic and savory spices giving it a unique and intense flavour and the perfect way to celebrate the humble dried bean.

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Soak 8 hr+

Prep 15 min

Cook 4 hr 15 min

Serves 6-8

INGREDIENTS

  • 800g dried haricot beans
  • 1 onion, peeled and halved
  • 1 head of garlic, left whole and unpeeled, plus
  • 4 peeled garlic cloves, roughly chopped
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 1kg bone-in pork belly
  • 2 confit duck legs
  • 4 garlicky Toulouse sausages
Salt and black pepper
  • 300ml white wine
  • 120g dried breadcrumbs ( panko are best )

METHOD

  • Soak the beans overnight in a bowl covered with water
  • Cook the onions, and garlic, and brown the bone-in pork belly, and then add the Toulouse sausages in a frying pan until nearly cooked.
  • Throw them into a deep earthenware dish with the haricot beans, thyme, confit duck legs and tomatoes and cover with the white wine.
  • Sprinkle breadcrumbs so they soak a little and then place in oven until they return to crispiness & “crack” a little.
    It’s that easy!