Cassoulet with Sausage and Beans
Ingredients
- 500g (1 lb) dried white beans (e.g., Great Northern or Cannellini), soaked overnight
- 2 liters (8 cups) chicken stock
- 450g (1 lb) pork sausage, cut into 2-inch pieces
- 450g (1 lb) duck or chicken legs
- 2 medium onions, diced
- 2 large carrots, diced
- 4 cloves garlic, minced
- 1 bouquet garni (parsley, thyme, and bay leaf tied together)
- 60g (1/4 cup) tomato paste
- 100g (1/2 cup) breadcrumbs
- 15ml (1 tbsp) olive oil
- 5g (1 tsp) salt
- 5g (1 tsp) black pepper
- Fresh parsley for garnish (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 160°C (325°F) to prepare for the slow baking process that will develop deep flavors in your cassoulet.
Step 2: Prepare the Beans
Drain and rinse the soaked beans. In a large Dutch oven, combine the beans and chicken stock. Add the bouquet garni, bring to a gentle boil, and simmer for 45 minutes, or until the beans are partially cooked. Remove the bouquet garni and set the beans aside.
Step 3: Brown the Meat
In a large skillet over medium heat, add the olive oil. Brown the sausage pieces until golden on all sides. Remove and set aside. In the same skillet, brown the duck or chicken legs, ensuring the skin is crispy. Set the meat aside with the sausage.
Step 4: Sauté the Vegetables
In the same skillet, add the diced onions and carrots. Sauté until the onions become translucent. Add the minced garlic and tomato paste, and cook for another 2 minutes, stirring frequently.
Step 5: Assemble the Cassoulet
Add the browned meats and sautéed vegetables to the pot of beans. Stir in salt and pepper. Ensure the ingredients are combined well. Transfer the entire mixture to a large casserole dish if not using a Dutch oven.
Step 6: Add Topping
Sprinkle the breadcrumbs evenly over the top of the mixture in the casserole dish. Cover with a lid or aluminum foil and transfer to the preheated oven.
Step 7: Bake
Bake for 2 hours. Every 30 minutes, gently press the breadcrumbs into the mixture, moistening with cooking juices to form a crust. Remove the cover for the last 30 minutes to allow the top to become golden and crispy.
Step 8: Serve
Remove the cassoulet from the oven and let it rest for 15 minutes before serving. Garnish with fresh parsley if desired. Serve hot, enjoying the blissful combination of tender meat, creamy beans, and fragrant herbs.
Conclusion
You’ve now embarked on an enriching culinary journey to master Cassoulet with Sausage and Beans! This iconic dish not only celebrates traditional French cooking but also showcases your dedication to crafting something extraordinary at home. As you share this cassoulet with family and friends, it fosters a sense of warmth and togetherness that echoes the ethos of communal dining. Cherish each spoonful, knowing there’s a piece of French heritage and your personal touch in every bite. Bon appétit!
