Like
White Bean and Sausage Cassoulet
A hearty, slow-cooked casserole originating from southern France, made with white beans, pork sausage, and duck confit. The recipe combines the rich flavors of the confit, the savory flavor of the sausage, and the tender texture of the white beans, all in a single, satisfying dish. This authentic French recipe is perfect for a cold winter's night or a special occasion. It's a comforting and flavorful meal that will leave everyone wanting more.
Time Cook
30
Level
Advanced
Calories
620
Allergens
Gluten, Dairy
Ingredients
1 leg
Duck Confit
350 Calories
4 links
Pork Sausage
200 Calories
1 cup
Cannellini Beans
200 Calories
1 large
Onion
40 Calories
3 cloves
Garlic
15 Calories
2 tablespoons
Tomato Paste
10 Calories
1/4 cup
White Wine
50 Calories
1 cup
Chicken Broth
10 Calories
1/4 cup
Bread Crumbs
50 Calories
Step-by-Step Instructions
1
Preheat the oven to 300°F (150°C). Rinse the cannellini beans and pick out any debris or stones. In a large bowl, combine the beans and enough cold water to cover them. Let them soak for at least 8 hours or overnight. Drain and set aside.
2
In a large Dutch oven, heat the oil over medium heat. Add the sliced onion and cook until it's translucent and starting to caramelize, stirring occasionally. This should take about 20-25 minutes.
3
Add the minced garlic to the pot and cook for 1-2 minutes, stirring constantly to prevent burning.
4
Add the duck confit to the pot, skin side up. Cook for 5-7 minutes on each side, or until the skin is crispy and golden brown. Remove the confit from the pot and set it aside.
5
Add the pork sausage to the pot and cook until it's browned on all sides, about 5-7 minutes. Remove the sausage from the pot and set it aside with the confit.
6
Add the tomato paste to the pot and cook, stirring constantly, for 1-2 minutes. Add the white wine and chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook until it's reduced by half, about 5-7 minutes.
7
Add the soaked and drained cannellini beans to the pot, along with the cooked sausage and confit. Season with salt and pepper to taste. Cover the pot with a lid and transfer it to the preheated oven.
8
Bake the cassoulet for 1-2 hours, or until the beans are tender and the top is golden brown. Remove the pot from the oven and sprinkle the bread crumbs over the top. Return the pot to the oven and bake for an additional 10-15 minutes, or until the top is crispy and golden brown.
Tried this recipe?
Invite your friends to cook along by sharing the link now!
Cooklaif is where cooking meets life and technology, where every meal is an opportunity to create, connect, and celebrate.
© 2024 Cooklaif