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frenchutama· 6 servings

≈504 kkal · P 8.8g · L 3.7g · KH 109.9g (per recipe, TKPI estimate)

Kassule

Cassoulet

Kassule
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 500 g dried white beans (cannellini or tarbais)
  • 1.5 kg pork shoulder, cut into 3‑cm cubes
  • 300 g pork belly, cut into strips
  • 300 g Toulouse sausage, whole
  • 200 g duck confit legs
  • 2 carrots, diced
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 500 ml chicken stock
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • Salt and freshly ground black pepper to taste

Instructions

  1. 11. Soak the beans overnight in cold water, then drain and set aside.
  2. 22. In a large pot, brown the pork shoulder and pork belly in batches; remove and set aside.
  3. 33. In the same pot, sauté the onion, carrot, and garlic until softened, then stir in the tomato paste and cook 2 minutes.
  4. 44. Add the beans, browned meats, duck confit, bouquet garni, and chicken stock; bring to a simmer, cover, and cook 1.5 hours until beans are tender.
  5. 55. Preheat the oven to 180 °C (350 °F). Transfer the cassoulet to a deep baking dish, nestle the sausages on top, and sprinkle with a handful of breadcrumbs.
  6. 66. Bake for 45 minutes, uncovering halfway to allow a crust to form; the crust should be golden and slightly crunchy.
  7. 77. Rest the cassoulet 10 minutes before serving to allow flavors to meld.

Source: llm-generated