Cassoulet (Meat and Bean Casserole)
A hearty and traditional French dish, Cassoulet combines tender beans, sausages, and duck confit in a rich and flavorful sauce, slow-cooked to perfection.
Ingredients
- 2 cups dried white beans soaked overnight
- 2 duck legs confit
- 2 sausages sliced
- 300 g pork belly or bacon cubed
- 1 onion chopped
- 2 garlic cloves minced
- 2 carrots sliced
- 4 cups chicken or vegetable broth
- 1/2 cup crushed tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1 cup breadcrumbs for topping
Instructions
- Preheat your oven to 180°C (350°F). Drain and rinse the soaked beans.
- In a large pot, cook the beans in broth with bay leaves and thyme for 1 hour, or until tender. Set aside.
- In a skillet, sauté onion, garlic, and carrots until softened. Add pork belly and cook until browned. Stir in crushed tomatoes and cook for 5 minutes.
- In a large baking dish, layer the cooked beans, duck legs, sausages, and pork mixture. Pour in the remaining broth to cover the ingredients.
- Sprinkle breadcrumbs on top and bake for 1.5 to 2 hours, or until the top is golden and bubbling.
- Let it rest for 10 minutes before serving.
NUTRITION FACTS (Per Serving)
Calories: 550 kcal
Carbohydrates: 35 g
Fat: 28 g
Protein: 40 g