Tuscano Cassoulet Recipe
Recipe information
Make Tuscano Cassoulet in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Beans and Legumes
Meats
Vegetables
Liquids
Seasoning
Toppings
Preparation
1. Soak the Beans
In a large bowl, soak the dried white beans in water overnight. Drain and rinse before using.
2. Prepare the Chickpeas
If using dried chickpeas, soak them overnight as well. If using canned, simply drain and rinse.
Cooking
3. Cook the Pancetta and Sausage
In a large pot or Dutch oven over medium heat, add the diced pancetta. Cook until crispy, about 5-7 minutes. Add the sliced Italian sausage and cook until browned, about 5 minutes.
4. Sauté the Vegetables
Add diced onion, carrots, celery, and minced garlic to the pot. Sauté for 5-7 minutes until the vegetables soften.
5. Add Beans and Liquids
Stir in the soaked white beans, chickpeas, chicken broth, and dry white wine. Add thyme, bay leaf, salt, black pepper, and red pepper flakes.
6. Simmer the Cassoulet
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beans are tender.
Final Touches
7. Prepare the Toppings
In a small bowl, mix together the bread crumbs, grated Parmesan cheese, and chopped parsley.
8. Broil the Cassoulet
Preheat your oven broiler. Once the cassoulet is cooked and the beans are tender, remove the bay leaf. Sprinkle the breadcrumb topping evenly over the cassoulet and broil for 3-5 minutes until golden and crispy.
9. Serve
Serve hot, garnished with additional parsley if desired.
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