Cassoulet Recipe

Cooking Instructions

1. 1

   Prepare the Beans

   Soak the white beans in water overnight or for at least 8 hours. Drain and set aside.

2. 2

   Cook the Bacon

   In a large Dutch oven or heavy pot, cook the diced bacon or pancetta over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.

3. 3

   Brown the Pork

   In the same pot, add the cubed pork shoulder. Brown on all sides for about 5-7 minutes. Remove and set aside.

4. 4

   Cook the Sausages

   Add the sausages to the pot and brown them for about 5 minutes. Remove and slice into thick pieces, then set aside.

5. 5

   Sauté Vegetables

   In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.

6. 6

   Add the Tomato Paste

   Stir in the tomato paste and cook for an additional 2 minutes.

7. 7

   Combine Ingredients

   Return the bacon, pork, and sausages to the pot. Add the drained white beans, chicken stock, thyme, bay leaves, salt, and black pepper. Stir to combine.

8. 8

   Simmer

   Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the flavors meld.

9. 9

   Prepare for Baking

   Preheat your oven to 350°F (175°C). Remove the bay leaves from the cassoulet.

10. 10

    Top with Breadcrumbs

    Transfer the cassoulet to a baking dish. Sprinkle the top with breadcrumbs.

11. 11

    Bake

    Bake in the preheated oven for about 30 minutes, or until the top is golden brown and crispy.

12. 12

    Garnish and Serve

    Remove from the oven, garnish with chopped parsley, and serve warm.