French Cassoulet

This classic French Cassoulet is a hearty and comforting dish featuring a blend of white beans, meats, and aromatic herbs. Slow-cooked to perfection, this traditional stew is rich in flavor and perfect for a family meal or special gathering. With layers of succulent meats and creamy beans, it’s a true testament to rustic French cuisine.

Appliances and Special Utensils

• Large Dutch oven or heavy casserole dish with lid
• Skillet
• Large mixing bowl
• Wooden spoon
• Ladle
• Measuring cups and spoons

Ingredients

• 1 lb dried white beans (such as Great Northern or Cannellini), soaked overnight
• 4 cups chicken broth
• 1 lb pork shoulder, cut into chunks
• 1 lb lamb shoulder, cut into chunks
• 1 lb duck confit, cut into pieces
• 1 lb garlic sausage, sliced
• 4 strips bacon, chopped
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 cup dry white wine
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 cup breadcrumbs
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat Oven: Preheat your oven to 300°F (150°C).
2. Prepare Beans: Drain the soaked beans and place them in a large pot. Cover with chicken broth and bring to a boil. Reduce heat and simmer for 45 minutes, or until tender. Drain and set aside.
3. Cook Meats: In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside, leaving the fat in the skillet. Brown the pork shoulder and lamb shoulder in batches in the bacon fat, then set aside.
4. Cook Aromatics: In the same skillet, add the onions, garlic, carrot, and celery. Cook until softened, about 5-7 minutes. Stir in the tomato paste and cook for another minute.
5. Deglaze: Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Cook for a few minutes until the wine reduces slightly.
6. Combine Ingredients: In the Dutch oven, layer the cooked beans, browned meats (pork, lamb, duck confit, and sausage), bacon, and the sautéed vegetable mixture. Add the diced tomatoes, bay leaves, thyme, and rosemary. Season with salt and pepper.
7. Add Liquid: Pour in enough chicken broth to just cover the ingredients.
8. Cook in Oven: Cover the Dutch oven with its lid and transfer to the preheated oven. Cook for 2-3 hours, stirring occasionally, until the meats are tender and the flavors have melded together.
9. Add Breadcrumbs: Remove the lid and sprinkle the top with breadcrumbs. Increase the oven temperature to 350°F (175°C) and cook uncovered for an additional 30 minutes, or until the breadcrumbs are golden and crisp.
10. Serve: Garnish with chopped parsley and serve hot, enjoying the rich and comforting flavors of this traditional French Cassoulet.

Enjoy your delicious, homemade French Cassoulet!