Crisp Cassoulet

Cassoulet is a rich, slow-cooked casserole originating from the south of France, particularly the Languedoc region. Traditionally, this dish is made with pork, duck or goose confit, and white beans. Its name derives from the earthenware pot, known as a "cassole," in which it is typically cooked. Over time, Cassoulet has evolved, and variations now include different types of meats and sausages.

Ingredients

• 2 cups of dried cannellini beans
• 1 pound of pork belly, cut into cubes
• 4 Toulouse sausages
• 2 duck legs confit
• 1 can of peeled tomatoes, chopped
• 4 cloves of garlic, minced
• 1 onion, finely chopped
• 2 teaspoons of fresh thyme
• 1 teaspoon black pepper
• 2 teaspoons salt
• 1 cup of breadcrumbs
• 2 tablespoons olive oil
• 4 cups chicken broth

Preparation

The preparation of Cassoulet can be broken down into several essential steps. Allow yourself enough time to truly enjoy the process. Planning and time management are key, so feel free to use a cooking timer during your preparation and cooking.

Step 1: Preparing the Beans

1. Rinse the cannellini beans thoroughly and soak them in cold water overnight.
2. Drain and rinse the soaked beans the next day. In a large pot, cover the beans with fresh water and bring to a boil. Simmer for 45 minutes until just tender.
3. Drain and set the beans aside.

Step 2: Cooking the Meats

1. In a large, oven-safe casserole dish, heat the olive oil over medium heat.
2. Add the pork belly and cook until browned on all sides. Remove and set aside.
3. Add the Toulouse sausages to the dish and cook until browned. Remove and set aside.
4. In the same dish, add the onions and garlic. Saute until translucent.

Step 3: Combining Ingredients

1. Preheat your oven to 300°F (150°C).
2. Add the reserved beans and chopped tomatoes to the casserole dish.
3. Mix in the thyme, black pepper, and salt.
4. Return the browned pork belly and sausages to the dish.
5. Nestle the duck confit legs amongst the beans and meats.
6. Pour chicken broth over the mixture until fully covered.
7. Bring to a simmer over medium heat, then transfer to the preheated oven.

Cooking Process

Let the cassoulet cook slowly in the oven for about 2 hours. The key to a perfect cassoulet is to maintain a low and steady cook. Make sure to keep checking, using your cooking timer, to ensure that the beans are gently bubbling and not drying out.

Crisping the Top

1. After 2 hours, remove the cassoulet from the oven.
2. Sprinkle the breadcrumbs generously over the top of the dish.
3. Increase oven temperature to 350°F (175°C). Return the dish to the oven and bake for an additional 30 minutes until the top is crisp and golden.

Serving and Enjoying

Cassoulet is best enjoyed with a side of crusty bread and a robust red wine that complements its rich flavors. To truly savor this French classic, serve hot, ensuring that each portion includes a bit of each component: crispy breadcrumbs, tender beans, and succulent meat.

This hearty dish is perfect for gatherings and special occasions, providing warmth and comfort through its savory depths. Enjoy the merging of textures and flavors, reminiscent of its storied origin in the rustic French countryside.