Cassoulet
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recipe by Leigh Suznovich https://jeanieandluluskitchen.com/
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- Total Time
- 3hrs 34mins
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- Serves
- 8
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- Calories
- 1401
It is one of the most incredible dishes to come out of France. There are three components to a cassoulet: the bean mixture, the stew and the trimmings that get all assembled together into one glorious dish.
Inspired by: http://jeanieandluluskitchen.com/recipe/cassoulet/recipe updated 1 Mar. 2022
Ingredients
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- Canned navy beans
- 1.25 kg
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- Pork shoulder
- 340 g
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- Water
- 720 ml
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- Olive oil
- 1 dash
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- Onion
- ½
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- Celery stalk
- 2
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- Cherry tomatoes
- 405 g
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- Fresh garlic
- 2 tablespoons
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- Worcestershire sauce
- 1 dash
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- Beef stock
- 960 ml
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- Bay leaves
- 4
-
- Fresh thyme
- as needed
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- Onion
- ½
-
- Cloves
- 4
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- Steak
- 455 g
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- Salt
- 1 pinch
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- Chorizo
- 455 g
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- Red wine
- 240 ml
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- Breadcrumbs
- 55 g
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- Olive oil
- 120 ml
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- Bacon
- 225 g
Tools
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Oven
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Wooden spoon
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Stove
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Plate
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Cutting board
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Large saucepan
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Large mixing bowl
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Stockpot - 7 liter
-
Dutch oven
Step preview
- Add canned navy beans and pork shoulder to a clean large saucepan
- Assemble a clean cutting board
- Add water to the beans
- Heat until boiling and cover - medium-low heat
- Simmer - 1 hr, medium-low heat
- Add a clean stockpot - medium-high heat
- Cook - 5 min, medium-high heat
- Cook - 5 min, medium-high heat
- Remove the sausage and bacon from the pot with a slotted spoon onto a plate and set it aside
- Add - 1 min, medium-high heat
- Cook - 4 min, medium-high heat
- Cook - 4 min, medium-high heat
- Add worcestershire sauce, beef stock and bay leaves to the stockpot
- Simmer - 30 min, medium heat
- Pre-heat oven - 200°C
- Stir a clean large mixing bowl until completely mixed
- Transfer a clean Dutch oven
- Transfer
- Give that all a stir, then sprinkle the breadcrumbs on top to absorb into the liquid
- Bake - 1 hr 30 min, 200°C
- Let cool - 10 min
- Add fresh thyme