As promised, here’s the French Cassoulet recipe. This comes from a cookbook by Gascon chefs. Authentic, flavorful, and surprisingly simple. Don’t let the long list of ingredients intimidate you — it’s the combination of everything that makes this Cassoulet so special. I haven’t forgotten the other recipes I promised, they’re on the way too!
- 600 g dry beans, soaked overnight
- 2 onions, chopped
- 2 carrots, chopped
- 200 g ham (or any salted and smoked pork piece)
- 200 g pork loin (or another lightly smoked fatty cut)
- 1 liter stock (or just water as a substitute)
- 10 garlic cloves, peeled and crushed
- sea salt and freshly ground black pepper
- 4 tomatoes, peeled and chopped
- 5 high-quality sausages
- 3 duck legs
Soak the beans overnight. Drain and cook in fresh water for 20 minutes. Chop the vegetables, ham, and pork loin. Sauté them in a heavy-bottomed pot or Dutch oven for 10 minutes.
Preheat the oven to 150°C. Add the beans, ham, stock (or water), and crushed garlic to the pot. Bring everything to a boil. Place the peeled and chopped tomatoes on top. Bake for 1 hour.
After an hour, add the sausages and duck legs. Continue cooking for another 30–60 minutes, depending on the size of the duck legs.
For the best flavor, let the Cassoulet cool, refrigerate, and enjoy it the next day.
Soak the beans overnight. Drain and cook in fresh water for 20 minutes. Chop the vegetables, ham, and pork loin. Sauté them in a heavy-bottomed pot or Dutch oven for 10 minutes.
Preheat the oven to 150°C. Add the beans, ham, stock (or water), and crushed garlic to the pot. Bring everything to a boil. Place the peeled and chopped tomatoes on top. Bake for 1 hour.
After an hour, add the sausages and duck legs. Continue cooking for another 30–60 minutes, depending on the size of the duck legs.
For the best flavor, let the Cassoulet cool, refrigerate, and enjoy it the next day.
