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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