Savory recipe - Cassoulet with white beans, bacon & sausage
Cassoulet is the ultimate hype: even New York foodies are going crazy for it love it !
But do you know the legend of cassoulet? According to it, this dish so dear to Occitan cuisine was invented at the height of the Hundred Years' War, during the siege of Castelnaudary by the English. Gathering their last supplies, the defenders concocted a stew of meat and beans, the ancestor of Castelnaudary cassoulet, which gave them the strength to drive the English out of the kingdom!
Thus was born (perhaps) this emblematic dish of French cuisine, today composed of duck (or goose) confit, sausages, ham hocks and white beans, and of which I propose a simplified version.
Long simmered, a good cassoulet must melt in the mouth - that's the secret of success. Here's a tip: soak your beans in cold water the day before. This will speed up cooking and give the desired melt-in-the-mouth texture.
- Chef Julian
| Portions | Preparation time |
| 4 | 2h20 |
Ingredients
| 200g | White beans, lingot or borlotti type |
| 100g | Onion (1 medium) |
| 120g | Leek (1 stem) |
| 120g | Carrot (1 large) |
| 500g | Firm potatoes |
| 180g | Whole smoked bacon |
| 300g | Roast sausage |
| 2 | Cloves ofGarlic |
| 1 | Bay leaf |
| 50g / 5cl | White wine |
| 1 | Thyme sprig |
| 40g | Flat-leaf parsley (1 large bunch) |
Instructions
Step 1/7
Soak the beans in cold water the day before.
Step 2/7
On the day, cook the beans in a pan of water for 45 minutes.
Once cooked, drain, rinse and chill.
Step 3/7
Peel all the vegetables.
Cut the carrot andOnion into cubes, and the leek into slices.
Cut the potatoes and carrots into 2 cm x 2 cm cubes. Set aside.
Coarsely chop the bacon and sausage.
Step 4/7
In a large, tall saucepan (to accommodate all the ingredients), sweat theOnion and leek with a little olive oil over medium heat.
Add the bacon and sausage and brown.
Then add the potatoes, carrots and cloves of garlic.Garlic bay leaf and thyme sprig.
Step 5/7
Deglaze the preparation: pour in the white wine and scrape the cooking juices from the bottom of the pan, then add water to the level of the ingredients and cook for 30 min, covered and at medium boil.
Step 6/7
Add the white beans and a little water if necessary to cover all the ingredients, then cook again, covered, for 45 minutes or until the water is almost absorbed. The result is a bound texture.
Step 7/7
Chop the parsley and sprinkle over the top. Serve.
Enjoy!
