Cassoulet
240 min728 kcal each
A home cassoulet from the south-west: white beans baked slowly with Toulouse sausage, pork and bacon under a breadcrumb crust.
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Plan this recipeIngredients
for 8 servings- White beans, dry600 g
- Toulouse sausages (fresh pork sausages)600 g
- Pork shoulder, cubed500 g
- Bacon150 g
- Onions2 piece
- Carrot1 piece
- Garlic6 clove
- Canned chopped tomatoes400 g
- Hot low-sodium stock (chicken or beef)1 l
- Olive oil2 tbsp
- Breadcrumbs50 g
- Fresh thyme3 sprig
- Bay leaf2 piece
- Black pepper½ tsp
Method
Prep 30 min · cook 210 min- Soak the beans overnight. Drain, cover with fresh water and simmer for 1 hour, until just tender. Drain, keeping the liquid.
- Brown the sausages, the pork and the bacon in pieces in the oil in a large casserole, in batches. Slice the sausages.
- Soften the chopped onions, carrot and garlic in the same pot for 8 minutes, then add the tomatoes, thyme and bay leaf.
- Add the beans, the meats and the stock, with bean liquid if needed so everything is just covered. Season with pepper.
- Bake uncovered at 150 °C for 2 hours. Each time a crust forms, push it under; add a little bean liquid if it dries.
- Scatter the breadcrumbs on top for the last 30 minutes and let them brown. It keeps for 4 days and reheats well.
Nutrition
per servingCal
728
Protein
48g
Carbs
59g
Fat
34g
Of 34g of fat per serving, 10g is saturated.
