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Cassoulet

What is Cassoulet?
One of the most popular french recipes, coming from South West of France. Sometimes english people confuse Cassoulet with their own breakfast! Cassoulet is a rich combination of beans and meats. There are several recipes, here is the easiest to cook.


 
Region Prep time / Cooking time

South West

1 hour / 3 hours 30

Ingredients

1lb of dried white beans
1lb of pork sausage
4 “confit” duck legs (preserve)
1 lb pork spareribs
1/2lb unsmoked bacon
1 leek
1 stick of celery
1 onion
1 carrott
2 garlic cloves
1/2 tsp thyme
Laurel

1 1/2 tsp salt
1/2 tsp black pepper
 

Cassoulet Recipe serve 6

Step 1: Soak the dry beans overnight in cold water.

Step 2: Cook the saussages.

Step 3: Remove the duck legs from the fat. Heat in the oven for 3 minutes unti fat has melt off.

Step 4: Cut the spareribs in 4, add salt and pepper.

Step 5: Sauté the vegetables with 1 garlic clove, thyme and laurel. Cover with water and cook for 1 hour and a half.

Step 6: Drain the beans and simmer slowly for 1 hour. Add 1 crushed garlic clove, salt and pepper.

Step 7: Put the meat, the vegetables and the beans in a baking dish. Cook in ther oven at 325° F / 160° C until there is no more liquid in the dish.

Cassoulet is better when reheated

Wine suggestion: Madiran, Cahors red wine (French Wine Guide).

Bon appetit!

 

French Recipes: Almond trout - Apple pie - Boeuf bourguignon - Bouillabaisse - Cassoulet - Cherry soup - Chicken Fricassee - Coq au vin - Gratin dauphinois Lobster Thermidor - Mediterranean salad - Onion pie - Onion soup - Roast chicken provencal - Sole meuniere - Strawberry Charlotte - Tapenade - Tomatoes provencale - Veal stew - All recipes - By region - By course - Links - Cuisine France

 

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