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Beautiful Cassoulet

Beautiful Cassoulet  

For 4 people  Preparation: 1 hour  Cooking: 3h50

Ingredients :

• 500 g of dried white beans

• 1 box of goose confit

• 2 slices of pork loin

• 2 slices of rind

• 4 sausages

• 1 carrot

• 2 onions

• 4 garlic cloves

• 1 bay leaf

• A few sprigs of thyme

• 2/3 tsp. breadcrumbs

• 2 tbsp. olive oil

• Salt and pepper

Preparation :

• Six hours before cooking the cassoulet, soak the beans in a bowl filled with water to soften them.

• At the time of preparation, cool the goose confit, drain it and reserve the fat.

• Drain the beans and place them in the bottom of a pot.

Add the peeled and sliced carrot, a whole peeled onion and the bouquet garni, then 2 tbsp. goose fat.

  Cover with water, bring to the boil and simmer for 40 minutes uncovered, salting halfway through cooking.

• Meanwhile, peel and mince the garlic cloves and the second onion. Brown them for a few minutes over low heat in the bottom of an ovenproof casserole dish, with a tablespoon of goose fat, salt and pepper.

• On another heat, brown the slices of loin with a tablespoon of olive oil. Add them with the slices of rind on top of the onions in the casserole, with the pieces of confit.

• Collect the beans with a slotted spoon. Add them to the casserole then sprinkle with 50 cl of cooking juice (keep the rest of the juice to be able to moisten the cassoulet again during cooking). Leave to reduce in the casserole, without stirring or covering, for 30 minutes.

• Preheat the oven to 210°C (th.4).

• Sprinkle the cassoulet with breadcrumbs, then “crust” it in the oven, uncovered, for 1 hour.

• Brown the sausages in a skillet over high heat with 1 tbsp. tablespoon olive oil. Add them to the cassoulet in the casserole and moisten with a little cooking juice from the beans (heated). Continue cooking, still uncovered, for 1 hour.

• Enjoy the same day, or even better, reheated the next day!

If you liked my recipe please leave a comment.


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