What to CookFrench
The Classic French Dish That's Perfect for Snowy Days
by Leslie Stephens
• January 18, 2016
• 7 Comments
In the south of France is the historical Languedoc region, home to vineyards, rolling mountains dotted with cliffs (and sheep), and one of the most comforting dishes in the world.
A cassoulet, traditionally made with white beans and some sort of sausage, is covered and cooked slowly so that all of the flavors meld together. It's incredibly simple to make—after briefly sautéing the vegetables and cooking the beans, the oven does the rest of the work—but requires patience. The cook time can take up to four-and-a-half-hours.
But on a chilly day, it's the perfect thing, especially if you use the time its in the oven to start your bottle of Burgundy and a book.
For the bean and vegetable base:
- 400 grams dried haricot, cannellini, or navy beans soaked in water overnight
- 1/2 pound uncut bacon
- 20 grams goose or duck fat
- 1 celery stalk, roughly chopped
- 1 small white onion, roughly chopped
- 2 carrots, roughly chopped
- 4 garlic cloves, peeled but not chopped
- 1/2 pound andouille sausage
- 1 plum tomato (fresh or canned), cut into eighths
- 1 bouquet garni
- 1 teaspoon kosher salt
- 2 pinches black pepper
- 1 clove, crushed
- 2 teaspoons lemon juice
To assemble the cassoulet:
- 4 duck confit legs
- 40 grams duck fat
- 50 grams bread crumbs
- 1 garlic clove, minced
- 1/4 cup chopped fresh flat leaf parsley, to serve
What are you favorite dishes to make when the temperature drops? Have you ever made cassoulet before? Tell us in the comments below!
Comments (7)
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And on the bean question - cannelloni or great northern work well.
Hi Leslie... This is a delicious looking bean stew, but I would not call it cassoulet. It needs more kinds of meat - lamb, pork sausage, pork loin, goose...
This is not even close to traditional cassoulet. It's an American version of stew with goose fat and a duck leg. Pathetic.
June is a trusted source on General Cooking.
The traditional bean for Cassoulet is the Tarbais bean. I think it gives a creamier feel than the ones you've listed. Yes, it's harder to find, but you can source them from Rancho Gordo or D'Artagnan (who, btw, sells an all-inclusive Cassoulet kit!)
Assistant Editor, Food52
Yes that is another bean that works well for cassoulet, and is a haricot, as mentioned above! Definitely makes it creamier since their skins are so thin :) And an all-inclusive cassoulet kit would be brilliant!
What type of bean is a haricot? I've only seen the term in regard to fresh haricots vert. Thanks
Assistant Editor, Food52
A haricot bean is a general term for the dried seeds that come from different varieties of green beans, including cannellini beans and navy beans, among others!
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