Cassoulet

Cassoulet
Photo by Rita Maas

Ingredients

  • 1 tablespoon tomato paste
  • 2 cups onion
  • 3 tablespoons garlic
  • 1 14-oz can stewed tomatoes
  • 1 8-inch square of cheesecloth
  • 2 cups beef broth
  • 1 pound cooked garlic pork sausage or smoked pork kielbasa
  • + 16 more ingredients
    • 2 cups coarse fresh bread crumbs (preferably from a baguette)
    • 8 ¼ cups water
    • 3 fresh thyme sprigs
    • 1 Turkish or 1/2 California bay leaf
    • ½ cup fresh flat-leaf parsley leaves
    • ¼ teaspoon whole black peppercorns
    • 2 tablespoons olive oil
    • 4 confit duck legs
    • ½ teaspoon black pepper
    • 3 fresh flat-leaf parsley sprigs
    • kitchen string
    • 1 3-inch piece celery
    • 1 4 1/2- to 5-quart casserole dish (3 to 4 inches deep)
    • 1 pound dried white beans (preferably Great Northern)
    • 1 ½ teaspoons salt
    • 3 whole cloves

Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours. Drain in a colander. Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold water, broth, tomato paste, onion, and 2 tablespoons garlic. Put celery, thyme, bay leaf, cloves, parsley sprigs, and pep...

View full recipe at Epicurious

Comments

Variations on Cassoulet

  • Cassoulet
    • 1/2 head garlic, halved across the top
    • 1 pig’s foot or 1 small fresh ham hock
    • 1 medium carrot, halved
    • +25 other ingredients
  • Cassoulet
    • 1 1/2 pounds dried white beans such as Great Northern or cannellini
    • 1/2 teaspoon salt
    • 2 tablespoons garlic
    • 2 garlic cloves
    • 1 carrot
    • +20 other ingredients
  • Cassoulet
    • 2 bouquets garnis (see note)
    • 1 cup carrots
    • Salt
    • 12 cups chicken broth
    • 2 tablespoon fresh flat-leaf parsley
    • 1 1/2 cups bread crumbs
    • +16 other ingredients


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