Cassoulet

Cassoulet (Pays D'OC caçolet) is a speciality of the region of Languedoc and named after the clay stew-pot in which it is made. It is possibly related to cocido in Spain.

Ingredients

• 500 g (about 1 lb) dried white haricot/navy beans
• Cumin
• 1 pig ear or pork rind (optional)
• 1 kg (about 2 lb) mixture of duck or goose meat, Toulouse sausages (strong garlic sausage), pork, and/or mutton
• Duck fat, goose fat, or olive oil
• 1 onion, chopped
• Stock or white wine
• Bouquet garni
• 1 head of garlic, peeled
• Salt
• Pepper
• Cloves
• Juniper berries
• Water or stock

Steps

1. Blanch the beans for a few minutes by immersing them in plenty of boiling water for a few minutes and then into cold water seasoned with cumin.
2. Drain the beans and reserve.
3. Sear the meat in a pan with duck or goose fat—brown only the outside. Remove the meat and reserve.
4. Sauté or stir-fry the onion in the same pan until golden or dark brown, then set aside.
5. Drain and discard any residual fat from the pan. Deglaze the dark residue in the pan using stock or white wine. Reserve the deglazing liquid.
6. In a casserole dish, pan, or pot, layer beans, meat, cooked onion, garlic cloves, bouquet garni, and juniper berries. Add the deglazing liquid then enough boiling salted water to cover the beans by about an inch.
7. Bake at 90 °C (195°F) for about 4½ hours. If necessary, add additional boiling water during the baking. When a light crust has formed and the beans have absorbed all the water and become tender, the preparation is done.
8. Let stand for about 1 hour before serving.

More recipes with white beans, cumin, duck, onion, broth or stock, bouquet garni, garlic or cloves

Adapted from “Cassoulet” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.