Cassoulet
A stew of white beans with Toulouse sausage, duck confit and pork, cooked for hours in an earthenware dish (the cassole) until a crust forms.
Ingredients
- 500 g dried white beans (soaked overnight)
- 4 confit duck legs
- 4 Toulouse sausages (or fresh pork sausages)
- 400 g pork belly or shoulder
- 1 onion, 1 carrot and 4 garlic cloves
- 1 bouquet garni (thyme, bay leaf, parsley)
- 2 tablespoons tomato purée
- Salt and pepper
How to make it at home
- Cook the beans with the onion, carrot, garlic and herbs, covered with water, for 1½ hours.
- Brown the pork pieces and sausages in the duck fat.
- In an earthenware dish, layer the beans, meats and confit, with the tomato purée dissolved in the cooking liquid.
- Cover with the cooking liquid and bake at 150 °C for about 2 hours.
- Each time a crust forms on top, break it and push it down (tradition says seven times).
The trick: Like all stews, better reheated the next day.