Le Cassoulet Recipe

Preparation Steps

1. 1

   Preparing the Beans

   Soak the navy beans overnight in water. Drain and set aside.

2. 2

   Sautéing the Vegetables

   In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and celery. Sauté until softened, about 5-7 minutes.

3. 3

   Adding Garlic and Beans

   Chop the garlic and add it to the pot along with the soaked navy beans. Stir for 1-2 minutes.

4. 4

   Cooking the Ragoût

   Add chicken broth, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for about 1 hour, until beans are tender.

5. 5

   Preparing the Meats

   While the beans are cooking, slice the pork belly and Toulouse sausage. In a separate pan, render the pork belly until crispy, then add the sausage and cook until browned.

6. 6

   Combining the Ingredients

   Once the beans are cooked, add the crispy pork belly and sausage to the pot. Stir to combine and let simmer for another 15 minutes.

7. 7

   Serving the Cassoulet

   Place the duck leg confit on top of the ragoût in individual serving bowls. Serve hot, optionally with crusty bread.