Cassoulet Toulousain

Cassoulet Toulousain ingredients

• 1 lb Dried Great Northern or Cannellini Beans
• 1 small Small Onion
• 1 small Small Carrot
• 2 cloves Garlic
• 1 Bay Leaf
• 2 sprigs Fresh Thyme
• 1 tsp Salt
• 2 legs Duck Confit Legs
• 0.5 lb Italian Sausage
• 0.5 lb Pork Belly
• 1 large Large Yellow Onion
• 2 medium Carrots
• 2 stalks Celery Stalks
• 3 cloves Garlic
• 2 tbsp Tomato Paste
• 0.5 cup Dry White Wine
• 4 cups Chicken or Duck Stock
• 1 14.5 oz can Canned Crushed Tomatoes
• 1 tbsp Dijon Mustard
• 1 tbsp Fresh Thyme
• 0.5 tbsp Fresh Rosemary
• 1.5 tsp Kosher Salt
• 0.5 tsp Freshly Ground Black Pepper
• 0.5 cup Fresh Breadcrumbs
• 2 tbsp Fresh Parsley
• 2 tbsp Melted Butter

How to make Cassoulet Toulousain

1. The day before, soak 1 lb of dried beans in plenty of cold water overnight. Drain them thoroughly before cooking. Alternatively, for a quicker version, use 3 (15 oz) cans of rinsed and drained cannellini beans and skip step 2.
2. To cook the beans: Place the drained beans in a large pot with the 1 quartered small onion, 1 chunked small carrot, 2 smashed garlic cloves, 1 bay leaf, 2 sprigs of fresh thyme, and enough fresh water to cover by 2 inches. Bring to a boil, then reduce heat and simmer gently for 1 to 1.5 hours, or until tender but still holding their shape. Add 1 tsp of salt during the last 15 minutes of cooking. Drain, reserving the cooking liquid, and discard the aromatics.
3. Preheat your oven to 325°F (160°C). Remove the 2 duck confit legs from their fat, reserving the fat. In a large Dutch oven or oven-safe pot, heat 1 tablespoon of reserved duck fat (or olive oil) over medium-high heat. Sear the duck legs, skin-side down, for 5-7 minutes until the skin is golden and crispy. Remove and set aside.
4. Add the 0.5 lb of cubed pork belly to the Dutch oven and cook over medium heat for 8-10 minutes, rendering out the fat and browning the pork on all sides. Remove the pork belly with a slotted spoon and set aside.
5. Crumble the 0.5 lb of Italian sausage into the pot. Cook, breaking it up with a spoon, until browned, about 5-7 minutes. Remove with a slotted spoon and set aside.
6. Pour off all but 2 tablespoons of fat from the pot. Add the 1 large chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 8-10 minutes until softened. Stir in the 3 minced garlic cloves and 2 tablespoons of tomato paste, cooking for 2 minutes until fragrant and deepened in color.
7. Deglaze the pot with 0.5 cup of dry white wine, scraping up any browned bits from the bottom. Stir in 4 cups of chicken or duck stock, 1 (14.5 oz) can of crushed tomatoes, 1 tablespoon of Dijon mustard, 1 tablespoon of chopped fresh thyme, and 0.5 tablespoon of chopped fresh rosemary. Bring to a simmer.
8. Return the cooked beans, pork belly, and sausage to the pot. Stir gently to combine, ensuring everything is submerged in the liquid. Season with 1.5 tsp of kosher salt and 0.5 tsp of freshly ground black pepper. Cover the Dutch oven and transfer it to the preheated oven.
9. Bake for 1 hour, then remove the lid. Nestle the seared duck confit legs into the stew. In a small bowl, combine 0.5 cup of fresh breadcrumbs, 2 tablespoons of chopped fresh parsley, and 2 tablespoons of melted butter.
10. Sprinkle the breadcrumb mixture evenly over the top of the cassoulet. Return the uncovered cassoulet to the oven and continue baking for another 1 to 1.5 hours, or until the topping is golden brown and crispy, and the stew is bubbling and thickened. If the crust browns too quickly, gently break it with a spoon and push it into the stew, then allow a new crust to form.
11. Once baked, let the cassoulet rest for 15-20 minutes before serving. This allows the flavors to settle and makes it easier to serve. Serve hot, directly from the Dutch oven, as a hearty and complete meal.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.