HOW TO PREPARE CASSOULET.

Cassoulet is a rich, slow-cooked bean stew or casserole originating from the Languedoc region of France. It typically contains meat (usually pork sausages, mutton, and sometimes duck or lamb) and white beans, all simmered together for hours. Here’s a basic recipe for cassoulet:

Ingredients:

500g dried white beans (e.g., Tarbais, cannellini, or Great Northern beans)
1 bouquet garni (a bundle of herbs, usually tied together, that includes thyme, bay leaf, and parsley stems)
4 cloves garlic, minced
1 large onion, chopped
2 carrots, chopped
400g pork shoulder or belly, cut into large chunks
4 sausages (Toulouse sausages are traditional but any pork sausage will do)
2 duck legs (confit is preferable)
200g lamb shoulder, cut into large chunks (optional)
1 can (14 oz) of crushed tomatoes or 4 ripe tomatoes, peeled and chopped
Salt & pepper to taste
100g breadcrumbs
Fresh parsley, chopped (for garnish)
Instructions:

Bean Preparation: Soak the white beans overnight in cold water. The next day, drain and rinse them.

In a large pot, combine the beans with enough water to cover them by at least 2 inches. Add the bouquet garni, half of the minced garlic, and bring to a boil. Reduce heat to low and simmer until beans are nearly tender, about 1 hour. Season with salt during the last 15 minutes. Drain the beans, reserving the cooking liquid. Discard the bouquet garni.

Meat Preparation: In a large casserole or Dutch oven, brown the pork belly or shoulder, sausages, lamb (if using), and duck legs in batches over medium heat. Remove the meat and set aside.

In the same casserole, sauté the chopped onion and carrots until soft. Add the remaining garlic and cook for a minute or so.

Return all the meats to the pot. Add the tomatoes and enough of the reserved bean cooking liquid to just cover the meat. Simmer gently for about 1 hour.

Assembly: Preheat the oven to 150°C (300°F). Remove the meats from the casserole and mix them with the cooked beans. Then, return the mixture to the pot, adjusting the seasoning with salt and pepper.

Sprinkle breadcrumbs over the top. Drizzle with a little duck fat or olive oil if desired, which will help the breadcrumbs get a golden crust.

Bake in the preheated oven until the cassoulet is hot and bubbling, and the top is golden, about 1.5 to 2 hours. If the top dries out, you can pour on some more of the bean cooking liquid or stock.

Garnish with fresh parsley before serving.

Enjoy your cassoulet with a hearty red wine, some crusty French bread, and maybe a simple green salad to balance out the richness of the dish. Remember, cassoulet is even better the next day after the flavors meld together!