Cassoulet

Cassoulet
Photo by Rita Maas

Ingredients

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

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 lb. pork rind
    • 1/4 cup duck fat or olive oil
    • 1/2 rib celery, halved
    • Bean stew
    • Lamb stew
    • Kosher salt and freshly ground black pepper
    • +22 other ingredients
  • Cassoulet
    • 5 fresh thyme
    • 1 1/2 pounds boneless pork shoulder
    • 1/2 teaspoon black peppercorns
    • 4 quarts water
    • 1 tablespoon minced garlic
    • +20 other ingredients
  • Cassoulet
    • 1 1/2 pound boneless pork loin
    • 1 1/2 pound boneless lamb shoulder or leg
    • Freshly ground black pepper
    • 1/3 cup dry white wine
    • +18 other ingredients


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