Cassoulet (French Bean and Meat Casserole)
Cassoulet is a slow-cooked casserole from the south of France, made with white beans, sausages, and preserved duck or goose. A hearty and comforting dish perfect for cold days.
Nutrition
Calories: 550cal
Carbohydrate: 35g
Protein: 40g
Fat: 30g
Cholesterol: – -mg
Sodium: 800mg
Difficulty Level: easy
30 min Prep
3 hr Cook
3 hr 30 min Total
6 Servings
Ingredients
- 2 cups (400g) dried white beans, soaked overnight
- 4 duck confit legs
- 4 pork sausages
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups (960ml) chicken broth
- 1 cup (240ml) tomato puree
- 1 teaspoon (5ml) dried thyme
- 1 teaspoon (5ml) dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- In a Dutch oven or large oven-safe pot, combine the soaked white beans, onion, garlic, carrots, celery, chicken broth, tomato puree, thyme, rosemary, and bay leaves. Bring to a simmer.
- Add the duck confit legs and pork sausages to the pot. Season with salt and pepper.
- Cover and transfer to the preheated oven. Cook for 2.5 to 3 hours, or until the beans are tender and the meat is falling off the bone.
- Remove the bay leaves and discard. Adjust seasoning with salt and pepper if needed.
- Garnish with chopped parsley before serving.
- Tip: Serve with crusty bread or a fresh green salad for a complete meal.