Cassoulet d'Occitan Recipe
Background and History
Cassoulet d'Occitan is a quintessential dish from the south of France, particularly from the regions of Languedoc and Gascony. This hearty stew is named after its traditional cooking vessel, the "cassole", a deep, round, earthenware pot that gives the dish its name. Traditionally, it is a dish that embodies the rustic countryside cooking of the French Occitan region, drawing upon ingredients that were available to farmers.
The origins of cassoulet can be traced back to medieval times. Legend has it that during the Hundred Years' War, the people of the town of Castelnaudary gathered whatever food they had to create a large shared meal in order to withstand a siege. Over generations, the dish has evolved, with each region showcasing its own variation. Castelnaudary, Carcassonne, and Toulouse are three towns most famous for their distinct takes on cassoulet, each with slight variations in ingredients.
Ingredients
To prepare a traditional Cassoulet d'Occitan, you will need the following ingredients:
- Dry White Beans (such as Cannellini or Tarbais) - 500 g
- Duck Confit - 4 legs
- Pork Sausage - 4 sausages
- Pork Belly - 200 g, cut into chunks
- Onion - 1 large, finely chopped
- Garlic - 4 cloves, minced
- Carrot - 2 large, peeled and sliced
- Tomato Paste - 2 tablespoons
- Thyme - 2 sprigs
- Bay Leaves - 2 leaves
- Chicken Stock - 1 liter
- Salt and Pepper - to taste
- Breadcrumbs - 100 g
Preparation
Start by soaking the dry white beans in water overnight. This is crucial for achieving the desired texture in the final dish.
Step 1: Prepare the Meats
The next day, drain the beans and set them aside. In a large skillet, brown the pork belly pieces over medium heat until they are golden and crispy. Remove them from the skillet and set aside.
Add the sausages to the same skillet, browning them evenly on all sides. Once browned, remove them and set aside.
Step 2: Aromatics and Beans
In the leftover fat, add the onion, garlic, and carrot. Sauté them until they are soft and fragrant. Then, add the tomato paste and stir well to combine.
Return the previously browned pork belly and sausages to the skillet with the aromatics. Add the soaked beans, thyme, and bay leaves. Pour in the chicken stock. Bring everything to a simmer and allow it to cook gently for about an hour, or until the beans are tender but still hold their shape. Check the cooking time periodically.
Cooking Process
Step 3: Assembly
Preheat your oven to 180°C (350°F).
In a traditional cassoulet dish or any large ovenproof baking dish, layer the bean and meat mixture with the duck confit. Finish by evenly sprinkling the breadcrumbs over the top.
Step 4: Baking
Place the dish in the oven and bake for about 2-3 hours. Periodically check, and if it appears to be drying out, add a little more chicken stock to keep it moist, ensuring the top gets an even, golden crust. Use your cooking timer to manage the baking duration effectively.
Enjoying Cassoulet
Cassoulet is a dish best enjoyed slowly, often shared among friends and family. It pairs beautifully with a robust red wine from the same region, such as a Corbières or a Fitou. Serve the cassoulet hot, directly from the oven to the table, for a comforting meal that captures the essence of French country cooking.
Remember that cassoulet not only embodies rich flavors and rustic charm but also showcases a piece of French culinary tradition, making it more than just a meal, but an experience to savor.