Cassoulet Occitan

The Cassoulet Occitan is a rich, slow-cooked casserole originating from the south of France, akin to a bean stew featuring pork, duck or goose, and white cannellini beans. This delightful dish is named after the traditional earthenware dish called "cassole" in which it is typically made. Steeped in history, cassoulet was originally considered a peasant dish, evolving through centuries to grace both humble dinner tables and gourmet restaurant menus alike.

Ingredients

• Pork belly - 500 grams, cut into chunks
• Duck confit - 2 legs
• Garlic sausage - 200 grams, sliced
• Cannellini beans - 500 grams, dried and soaked overnight
• Onion - 2, finely chopped
• Carrot - 2, diced
• Celery - 2 stalks, chopped
• Garlic - 4 cloves, minced
• Thyme - 1 teaspoon, dried
• Bay leaf - 1
• Chicken stock - 1 liter
• Breadcrumbs - 100 grams
• Olive oil - 3 tablespoons
• Salt and black pepper to taste

Preparation

Before diving into the cooking process, ensure all your ingredients are prepped and in place. This will make the cooking smooth and enjoyable.

Step 1: Prepare the Beans

Begin by draining the soaked cannellini beans and placing them in a large pot. Cover with water and bring to a boil. Simmer gently for an hour or until just tender. Drain and set aside.

Step 2: Cooking the Meats

In a large heavy-bottomed pot or casserole, heat the olive oil over medium-high heat. Add the pork belly and cook until browned on all sides. Remove from the pot and set aside. In the same pot, add the garlic sausage slices and brown them lightly, then set them aside with the pork.

Step 3: Sauté Aromatics

Add the onions, carrots, and celery to the pot, cooking until soft. Stir in the garlic, thyme, and bay leaf. Cook for a minute until fragrant.

Step 4: Assemble the Cassoulet

Preheat the oven to 150°C (300°F). Return the pork and sausage to the pot along with the cooked beans. Pour in the chicken stock and season with salt and black pepper. Nestle the duck confit legs on top. Cover and bring to a gentle simmer on the stovetop.

Step 5: Baking

Transfer the pot to the preheated oven and bake for about 2-3 hours. Check occasionally, adding more stock or water if it looks dry. Scatter the breadcrumbs over the top during the last 30 minutes of cooking for a crunchy crust.

Cooking Time and Tips

The cooking time for a cassoulet is typically long and slow, allowing flavors to meld and intensify. Ensure you regularly check the liquid level as you don't want it to dry out. The success of cassoulet lies in its layering of flavors, achieved through patience and care.

How to Enjoy Cassoulet Occitan

This hearty dish is best enjoyed on a cold winter's night, accompanied by a robust red wine like Cahors or Madiran. Serve it hot straight from the cassole, and consider pairing it with a simple green salad to balance its richness.

With its pork, duck confit, and beans, the Cassoulet Occitan is not just a meal but a journey into the rustic heart of French cuisine. Bon appétit!