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Prep time
30 minutes
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Cook time
30 minutes
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Serves
3-4
Author Notes
Cassoulet, originating in southwestern France, traditionally has white beans, duck thighs, Toulousain sausage, other pork cuts, and is cooked for a long time. This recipe takes the idea of white beans and pork but is much simpler and includes some vegetables, among some other differences. —Melissa P
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Ingredients
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530 grams
haricots blancs à la tomate (precooked white beans in a can with a tomato sauce)
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300 grams
poitrine fumée
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2
carrots
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1
onion
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1 dash
herbes de provence
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200 grams
coulis de tomate (plain tomato sauce or tomato paste works as well)
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1 tablespoon
butter or olive oil
Directions
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Chop up the onion and carrots into small pieces. Add to a medium to large pot with a small amount of butter or olive oil on medium heat. Cook until almost soft.
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With scissors, cut the poitrine fumée (thick bacon slices) into bite size pieces. You will want to cut off some excess fan, bones, and skin and throw this away.
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Once the poitrine fumée is cut, add it into the vegetables and cook until the meat begins to toughen up a little bit and change color without burning.
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Once this is done add in the white beans and stir well. Then add in the coulis de tomate to the desired amount of sauciness you prefer. Stir well.
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Season with herbes de provence, pepper, and a fair amount of salt, as the tomato sauce is fairly sweet. Continue cooking until the mixture starts to bubble. I sometimes cover it at this time but it usually goes fairly quickly. Test the temperature, sometimes letting it cook for a minute or two more. Serve and enjoy!
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