Cassoulet
Print Recipe
A nice cassoulet straight from southern France.
Course
Main Course
Cuisine 
Ingredients
- 800 g small white beans soaked overnight
- Pork ribs and pork shoulder for stock and frying
- 2 carrots
- 2 onions
- 1 leek
- 2 cloves
- 1 bunch thyme
- 2 peperoncini not traditional, but nice
- 1 piece pork rind
- 7 bulbs of garlic peeled
- 1 can of duck confit
- Pork sausages medister or salsiccia type
- Salt to taste
Instructions
- Roast the pork bones at 200°C for 30 minutes.
- In a large pot, add the pork bones, a piece of bacon, onions (with cloves in them), carrots, leek and a generous amount of thyme. Add water and simmer for 2 hours to create a flavorful stock.
- Sieve it, and boil the beans in this.
- Boil the pork rind in water for 2 hours. In the same water, cook the peeled garlic bulbs. Blend the cooked garlic into a creamy consistency. Season with salt to taste. Keep the pork rind.
- Fry the pork ribs and sausages in some duck fat from the confit until browned.
- In an ovenproof dish (preferably terracotta, wider at the top than at the bottom), layer as follows: beans, pork ribs, beans, sausages, beans, duck legs from the confit, finishing with a final layer of beans. Pour the garlic cream mixture over the top and drizzle with a little duck fat.
- Bake: Preheat the oven to 160°C. Bake the dish for two hours.
Notes
You can also include lamb or mutton.
Some people like to sprinkle breadcrumbs on top.
Based on this YouTube recipe:
https://www.youtube.com/watch?v=BbQnJ67tiMc