Cassoulet Toulousain Recipe

Cassoulet Toulousain is a traditional French dish that originates from the southwestern region of France, particularly in the city ofToulouse. It is a hearty and flavorful stew made with white beans, various meats (such as sausage, duck, and pork), and vegetables.It is typically cooked slowly in a cassole, a type of earthenware pot, which gives the dish its name.

What you need

•  Dried white beans, such as cannellini or navy beans

•  Meat, such as sausage, duck, and pork

•  Onion, garlic, and carrots

•  Tomatoes (fresh or canned)

•  A bouquet garni (a bundle of herbs, such as thyme, parsley, and bay leaves, tied together with kitchen twine)

• Chicken or beef broth

•  Breadcrumbs or croutons

•  Salt and pepper

Steps

•  Soak the beans in water overnight. This will help soften the beans and reduce the cooking time.

•  Preheat your oven to 350°F (180°C).

•  In a large pot, heat some oil over medium heat and add the onions, garlic, and carrots. Sauté until the vegetables are softened.

•  Add the beans to the pot, along with the bouquet garni, chicken broth, and enough water to cover the beans by about aninch. Bring to a boil, then reduce the heat to low and simmer for about 1 hour, or until the beans are tender.

• While the beans are cooking, prepare the meat. Cut the sausage and pork into bite-sized pieces and brown them in a separatepan over medium heat. Set aside.

• When the beans are tender, add the sausage and pork to the pot, along with the tomatoes. Stir to combine.

•  Transfer the cassoulet to a large earthenware pot or casserole dish, and top with breadcrumbs or croutons.

• Bake the cassoulet in the preheated oven for about 30 minutes, or until the breadcrumbs are golden brown and the cassoulet ishot and bubbly.

• Serve the cassoulet hot, garnished with additional herbs if desired.

 Enjoy your delicious and hearty cassoulet Toulousain! Bon appétit!

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