This recipe for our home style Cassoulet is easy to prepare and a real one dish meal but it’s far from being the proverbial 30 minute meal.
- 16–24 ounces Goya Cannellini Beans
- 8 ounces Citterio cubed Pancetta (2 packs).
- 7 ounces pork rind or fat back
- 4 large carrots, sliced lengthwise
- 2–3 large onions
- 3–4 cloves of fresh garlic. If you cannot find sausage seasoned with garlic, add a couple more cloves.
- 2 large shallots, chopped
- 3 medium tomatoes, peeled
- 1 tablespoon tomato paste
- 4 ounces bread crumbs
- 1 large saucisson à l’ail (garlic sausage, peeled and sliced
- 4 individual pork sausages
- 6 large boneless chicken thighs or leg/thigh pieces
- 1 pound pork country ribs
- 7 ounces Dartagnan duck fat
- 2 teaspoons bouquet garni.
- 2–3 whole cloves
- 2–3 bay leaves
- 1 bunch chopped, flat leaf parsley
- Freshly cracked pepper to taste
- Salt to taste.
- In a large Dutch oven, cover the dried beans with fresh water. Bring to a boil. Reduce heat and cook on a very low boil for about 10 15 minutes. Drain the beans.
- Place drained beans back into the Dutch oven, along with the pancetta, the pork rind, the carrots, 1 onion, 4 cloves of garlic and the bouquet garni.
- Cover the beans and other ingredients with fresh cold water.
- Place lid on Dutch oven and simmer for a full hour. After about 30 minutes, season the beans with salt and pepper. The beans should be just about cooked but not completely . The beans will finish cooking during the final step in the cooking process.
- In a separate pan, add duck fat and cook until golden but not burned: the remaining onions, the shallot and 2-3 cloves of garlic – all chopped finely. Add the peeled tomatoes, the tomato paste, salt and pepper to taste.
- Add well combined onion/tomato mixture to the beans.
- Gently pan fry the pork sausage in a separate dry pan. Once cooked, cut into 1 inch pieces and add to the beans.
- Add a few tablespoons of duck fat to the same frying pan and lightly brown the remaining pieces of meat. You can cut the boneless chicken thighs into 1 inch cubes before adding to the bean mixture. If you opt for the thigh/leg pieces, leave them whole. They will become a “portion” when serving.
- A cassoulet is usually baked in a special earthenware crock called a cassole.
- Lacking the “real thing”, this recipe for cassoulet can also be baked in a large (at least 6 quart), oven proof, casserole dish, a cast iron dutch oven, or a Le Creuset stoneware 10-quart roasting dish.
- Shh…don’t tell anyone but I’ve even used my slow cooker for the final cooking step. Whatever works, right?
- To complete your recipe for cassoulet, in your casserole dish, layer the meats and the beans, finishing with a layer of beans. Add any reserved pan juices. If you are short on liquids, have a quart container of chicken broth handy. The beans may need more liquid to cook completely tender.
- Place in oven set at 325 degrees and bake for about 1 and half hours or until beans are fork tender.
- Combine chopped parsley and bread crumbs. Sprinkle over beans during last 30 minutes of cooking time. Bread crumbs should be golden but not burned.
- Note: The amount of dried beans to use depends entirely on how many people you plan on feeding and if you prefer more beans than meat. I use the equivalent of 1 1/2 lbs or close to 20 ounces of dried beans.
Keywords: cassoulet, one pot meal