Cassoulet

Cassoulet
Photo by France Ruffenach

Ingredients

  • 1 lb. dry white beans, such as cannelini or Great Northern
  • ¾ lb. pork belly or pancetta
  • 2 tomatoes, peeled and seeded, or 2 cups canned whole tomatoes, lightly squeezed
  • 1 bay leaf, several sprigs of fresh thyme, and several parsley stems, tied together in a bouquet
  • Bean stew
  • Extra chicken broth or duck stock for moistening the cassoulet during baking, if needed
  • 1 onion, peeled and coarsely chopped
  • + 22 more ingredients
    • ½ lb. garlic sausage or sweet Italian sausage that’s not seasoned with fennel
    • 2 cups homemade or low-salt chicken broth or duck stock
    • ¼ cup duck fat or olive oil
    • 2 cloves garlic
    • 2 cups coarse, unseasoned breadcrumbs, toasted, preferably from a baguette
    • 1 bay leaf, several sprigs of fresh thyme, and several parsley stems, tied together in a bouquet
    • ½ head garlic, halved across the top
    • ½ lb. pork rind
    • ¼ cup duck fat or olive oil
    • ½ rib celery, halved
    • Kosher salt and freshly ground black pepper
    • 1 pig’s foot or 1 small fresh ham hock
    • ½ tomato, peeled and seeded, or ½ cup canned whole tomatoes, drained
    • ¾ cup dry white wine
    • 1 lb. boneless lamb shoulder, neck, or shank meat (about 2 lb. on the bone)
    • ½ large onion, peeled and halved, each half studded with 1 whole clove
    • Kosher salt and freshly ground black pepper
    • 1 medium carrot, peeled and coarsely chopped
    • 1 medium carrot, halved
    • 3 to 4 duck confit legs
    • 1 clove garlic
    • Lamb stew

Soak the beans overnight in enough cold water to cover them well. Drain, rinse, and pick through them for stones and damaged beans. In a large saucepan, cover the pig’s foot or ham hock, pork belly or pancetta, and pork rind with cold water. Bring to a boil, simmer for 3 minutes, drain, and rinse...

View full recipe at Fine Cooking

Comments

Variations on Cassoulet

  • Cassoulet
    • 1 1/2 cups coarse fresh bread crumbs (from a baguette)
    • 1 1/2 pounds boneless pork shoulder
    • 5 fresh thyme
    • 1 carrot
    • 2 garlic cloves
    • +20 other ingredients
  • Cassoulet
    • 1 4 1/2- to 5-quart casserole dish (3 to 4 inches deep)
    • 2 tablespoons olive oil
    • 8 1/4 cups water
    • 3 tablespoons garlic
    • 1 3-inch piece celery
    • +17 other ingredients
  • Cassoulet
    • 1 teaspoon garlic
    • 1 cup parsnips
    • 3 cloves garlic
    • 1 cup plum tomatoes
    • 3 cups dry navy beans
    • 1/3 cup dry white wine
    • Freshly ground black pepper
    • +15 other ingredients


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