Cassoulet
Slow-cooked casserole containing meat and white beans.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Drain the soaked beans. Place them in a large pot with fresh water, the pork belly, a halved onion, and the bouquet garni. Simmer gently for 1 hour until the beans are just tender. Drain and reserve the liquid.
- 2
In a skillet, brown the Toulouse sausages over medium heat until golden. Cut them into thick slices.
- 3
Rub a deep, heavy earthenware casserole dish (cassole) with a crushed garlic clove. Layer half the cooked beans at the bottom.
- 4
Nestle the browned sausages, pork belly, and duck confit legs into the beans. Cover with the remaining beans.
- 5
Pour the warm stock over the top until it just barely covers the beans. Add a little reserved bean cooking liquid if needed.
- 6
Bake uncovered at 300°F (150°C) for 3-4 hours. Every hour, press the thick, golden crust that forms on top back down into the stew, adding a splash of liquid if it looks dry. The final crust should be deeply caramelized and crisp.
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