Cassoulet

• 1 pound dried white beans, soaked overnight
• 1/2 pound smoked sausage, sliced
• 1/2 pound pork shoulder, cubed
• 1/2 pound beef stew meat, cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken stock
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup stale bread crumbs
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Drain the soaked beans and set aside.
2. 2 In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
3. 3 Add pork and beef to the pot, browning on all sides.
4. 4 Stir in the thyme, bay leaf, salt, and pepper.
5. 5 Add the beans and chicken stock, bring to a simmer, and cook covered for 2 hours, stirring occasionally.
6. 6 After 2 hours, add the sausages and continue to cook for another 30 minutes.
7. 7 Preheat oven to 400°F.
8. 8 Top the cassoulet with breadcrumbs and bake for 15 minutes until golden and bubbly.
9. 9 Garnish with chopped parsley before serving.

Equipment

• Large pot
• Oven-safe baking dish

Variations

• Add diced tomatoes for extra tanginess.
• Incorporate duck confit for a luxurious twist.

Substitutions

• Use canned beans (3 cans, drained and rinsed) if short on time.
• Substitute turkey sausage for a leaner option.

Pairings

• Crusty baguette slices
• Roasted root vegetables

Nutrition

Tips

• Soaking the beans overnight ensures they cook evenly and tenderly.
• Feel free to use any combination of meats you prefer for a personalized touch.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop.

Serving Suggestions

• Serve with a fresh green salad for a complete meal.
• Pair with a robust red wine for an authentic French experience.

FAQ