Cassoulet

Name: Cassoulet
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 6 serving(s)
Ingredients: 3 cups dried white beans, Northern; 1/4 lb salt pork; 1 yellow onion, halved; 1 celery rib, cut in chunks; 4 garlic cloves, minced; 4 bay leaves; 1/2 teaspoon dried thyme; 4 Toulouse sausages; 1 yellow onion, minced; 2 garlic cloves, minced; 1 tablespoon flour; 2 cups white wine; 4 duck confit, legs; 2 lbs pork ribs, cooked, deboned; 1 dry salami, like rosette de Lyon, cut in chunks; 1/2 cup flat leaf parsley, minced; 2 carrots, diced; 28 ounces diced tomatoes; 1 pinch salt, to taste; 1 pinch pepper, to taste

Submitted by Michel Lagace

"The French version of pork and beans. Cassoulet is a delicacy as well as comfort food."

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Ready In:: 5hrs
Ingredients:: 20
Serves:: 6

ingredients

3 cups dried white beans, Northern
¹⁄₄ lb salt pork
1 yellow onion, halved
1 celery rib, cut in chunks
4 garlic cloves, minced
4 bay leaves
¹⁄₂ teaspoon dried thyme
4 Toulouse sausages
1 yellow onion, minced
2 garlic cloves, minced
1 tablespoon flour
2 cups white wine
4 duck confit, legs
2 lbs pork ribs, cooked, deboned
1 dry salami, like rosette de Lyon, cut in chunks
¹⁄₂ cup flat leaf parsley, minced
2 carrots, diced
28 ounces diced tomatoes
1 pinch salt, to taste
1 pinch pepper, to taste

directions

Sort the dried beans to remove any pebble or impurity; wash them thoroughly in running water.
Place beans in a large bowl; cover beans with water, 4 inches above the beans; cover bowl with plate and let beans soak 14 hours.
In a pot, bring 4 cups of water to a boil; simmer the salt pork for 10 minutes; drain.
Drain the rehydrated beans and throw away the water; place beans in a large cooking vessel; add the salt pork, halved onion, celery, 4 cloves of garlic, bay leaves, and thyme to the beans; add water up to two inches above the beans.
Bring the beans to a boil and simmer, covered, for an hour.
Preheat the oven at 375 degrees Fahrenheit.
While the beans are cooking, put the duck confit in a bain-marie to melt away the duck fat; once fat has melted away; set the duck legs aside removing as much fat as possible; set aside the fat.
In a skillet, use 1 tablespoon of the duck fat to cook the Toulouse sausages on medium heat, until both sides are golden brown, about 10 minutes; set aside.
After the beans have cooked for an hour, discard the vegetables, set the pork aside, and drain the beans but keep the cooking broth; set both beans and broth aside.
In a large cooking vessel that can go in the oven, use 1 tablespoon of the duck fat and cook the diced onion and minced garlic on medium heat until the onions are tender and translucent, about 5 minutes; sprinkle the flour over the onion and garlic mixture and mix until incorporated; add the white wine and the bean cooking broth to the onion mixture and bring to a boil.
Prick the Toulouse sausage with a fork and add to the pot; add the Rosette de Lyon chunks, the duck legs and the cooked pork ribs to the pot; then add the carrots and parsley; finally cover all ingredients with the beans and tomatoes.
Put the cooking vessel into the oven and bake uncovered for 3 hours.
Season the cassoulet to taste, cover the pot and let cool to room temperature; store the covered cassoulet in the refrigerator for at least 12 hours.
Cassoulet is best served reheated. Reheat in the oven at 350 degrees Farenheit for an hour then serve.