Toulouse-Style Cassoulet

Name: Toulouse-Style Cassoulet
Total time: 18000 s
Yield: Serves 8 servings
Ingredients: 2.2 lbs dried white beans (haricot lingot or Great Northern beans) (about 1 kg); 2.2 lbs Toulouse sausage or other mild pork sausage (about 1 kg); 2.2 lbs duck confit (about 1 kg); 10.5 oz pork rind (about 300 grams); 1 pig’s foot, cut in half or quarters; 21 cups water (about 5 liters); 1 onion studded with cloves; 2 carrots; 1 head garlic; 1 bouquet garni (bundle of thyme, bay leaf, and parsley); 2 tablespoons tomato paste; Salt and pepper

Odile-LRQDO @odile_Lrqdo

Toulouse

A good cassoulet is worth the effort! Ideally, start it on Friday to enjoy on Sunday.

Odile-LRQDO @odile_Lrqdo

Toulouse

A good cassoulet is worth the effort! Ideally, start it on Friday to enjoy on Sunday.

Saved

Ingredients

5 hours

Serves 8 servings

2.2 lbsdried white beans (haricot lingot or Great Northern beans) (about 1 kg)
2.2 lbsToulouse sausage or other mild pork sausage (about 1 kg)
2.2 lbsduck confit (about 1 kg)
10.5 ozpork rind (about 300 grams)
1pig’s foot, cut in half or quarters
21 cupswater (about 5 liters)
1onion studded with cloves
2carrots
1 headgarlic
1bouquet garni (bundle of thyme, bay leaf, and parsley)
2 tablespoonstomato paste
Salt and pepper

Saved

Steps

5 hours

1

STEP 1: Soak the beans.
Two nights before serving (Day -2), soak the beans in twice their volume of cold water overnight. Use a large bowl, as the beans will expand.
2

STEP 2: Blanch the beans.
The next day (Day -1), place the beans in a large pot of cold water and bring to a boil. Cook for about 5 minutes after boiling starts. Drain and set aside.
3

STEP 3: Make the broth.
Pour 21 cups water (about 5 liters) into a large pot. Add the pork rind, pig’s foot, onion with cloves, crushed garlic, sliced carrots, bouquet garni, and a generous pinch of salt. Simmer over low heat for at least 45 minutes.
4

STEP 4: Second cooking of the beans, in the broth.
- Strain the broth, reserving the onion, carrots, pork rind, and pig’s foot with a slotted spoon. You should have about twice the volume of broth as the blanched beans.
- In the reserved broth, add 2 tablespoons tomato paste, then add the blanched beans. Simmer over low heat for 2 hours.
- After 2 hours, strain and reserve the broth. Set the beans aside.
5

STEP 5: Cook the meats.
In a large skillet, brown the duck confit. Remove the duck, then cook the Toulouse sausage in the duck fat (reduce the fat if needed).
6

STEP 6: Assemble the cassoulet.
In a large oven-safe dish (ideally a cassole), line the bottom with pork rind, add the pieces of pig’s foot, and add one third of the beans.
Add the meats, then cover with the remaining beans. Pour in enough broth to just cover the beans. Reserve the rest of the broth to add during baking if needed.
7

STEP 7: Bake.
Place the dish in the oven and bake at 300°F (150°C) for 2 hours. Every 20 minutes, break the crust that forms on top to moisten the surface. After 2 hours, let the cassoulet cool and refrigerate until the next day.
8

STEP 8: Final baking.
On the day you’ll serve it, return the cassoulet to the oven a little before your meal. Bake at 300°F (150°C) for 30 minutes, then break the crust for the seventh time (as tradition says), and bake for 15 minutes more.
Now it’s ready to enjoy!