Modern French Cassoulet
Forget fussy two-day affairs with confit (i.e. Julia Child) and cut straight to the essence of cassoulet with this long-simmered white beans and sausage recipe.
- 16 ounces cannellini beans dried
- 1 quart chicken stock
- ¾ ounces unflavored gelatin
- 8 ounces bacon
- ½ pound pork shoulder pieces or substitute chicken thighs/legs
- ½ pound sausage links garlic or kielbasa
- 1 onion finely diced
- 1 carrot diced
- 2 stalks celery halved
- 6 cloves garlic peeled
- 4 sprigs parsley
- 2 bay leaves
Level of difficulty Easy
Cost Budget Friendly
Mix 3 tablespoons salt with 3 quarts water in a large bowl and add beans. Let beans soak overnight at room temperature then drain and rinse.
Preheat oven to 300°F. Sprinkle gelatin over top of chicken stock and set aside. Cook bacon on medium-high heat in Dutch oven until browned, about 8 minutes. Remove bacon and set aside.
Season pork (or chicken) with pepper and cook in pot until well browned on all sides. Remove and add to bowl with bacon.
Add sausages to pot and cook until well browned on all sides. Remove and add to bowl with bacon and pork.
Add onions to pot and cook until softened. Add beans, carrot, celery, garlic, parsley, bay leaves, and stock with gelatin. Bring to a simmer then reduce to low and cover. Simmer for 30 minutes.
Carefully remove celery, parsley, and bay leaves from pot with tongs. Add meat to pot. Transfer pot to oven and cook, uncovered, about 2 hours until crust forms on surface.
Serve hot, ladeled into bowls with bread on the side.