Cassoulet

Cassoulet

13 ratings

Margaux, jeweler


„This classic of French cuisine is one of my favorite comfort dishes. It takes time, but it is worth it!“

Difficulty

Medium 👍
60
min.
Preparation
180
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
600 g
smoked pork chop
200 g
smoked ham
250 g
coarse sausage
200 g
ham
2 tbsp
goose fat
250 g
white beans
150 g
green beans
150 g
carrots
2
onions
2 cloves
garlic
20 g
thyme
20 g
rosemary
3 tbsp
tomato purée
250 ml
dry white wine
250 ml
chicken stock
ice cubes
salt
pepper
Metric
Imperial
  • 600 g smoked pork chop
  • 200 g smoked ham
  • 250 g coarse sausage
  • 200 g ham
  • 2 tbsp goose fat
  • 250 g white beans
  • 150 g green beans
  • 150 g carrots
  • 2  onions
  • 2 cloves garlic
  • 20 g thyme
  • 20 g rosemary
  • 3 tbsp tomato purée
  • 250 ml dry white wine
  • 250 ml chicken stock
  • ice cubes
  • salt
  • pepper

Utensils

  • large saucepan
  • mixing bowl
  • oven
  • medium saucepan
  • slotted spoon
  • large ovenproof pot
  • cutting board
  • knife

Enjoy with

Carignan, Languedoc
This juicy and rustic grape variety from Languedoc Is the natural pairing for this famous dish from the south of France.

Nutrition per serving

Cal
926
Protein
60g
Fat
66g
Carb
14g

Step 1/6

In a large saucepan, heat water to a simmer and add a pinch of salt. Cook white beans for approx. 1 hr. Skim off white foam, Drain water and set beans aside.
  • 250 white beans
  • salt
  • large sauce pan
  • slotted spoon

In a large saucepan, heat water to a simmer and add a pinch of salt. Cook white beans for approx. 1 hr. Skim off white foam, Drain water and set beans aside.

Step 2/6

Peel and finely dice carrots, garlic, and onions. Cut green beans into bite-sized pieces. Finely chop rosemary and thyme.
  • 150 carrots
  • 2 cloves garlic
  • 2 onions
  • 150 green beans
  • 20 rosemary
  • 20 thyme
  • cutting board
  • knife

Peel and finely dice carrots, garlic, and onions. Cut green beans into bite-sized pieces. Finely chop rosemary and thyme.

Step 3/6

Heat goose fat in a large ovenproof pot. Sauté smoked pork chop, smoked ham, and coarse sausage until browned, then add ham.
  • 2 tbsp goose fat
  • 600 smoked pork chop
  • 200 smoked ham
  • 250 coarse sausage
  • 200 ham
  • large ovenproof pot

Heat goose fat in a large ovenproof pot. Sauté smoked pork chop, smoked ham, and coarse sausage until browned, then add ham.

Step 4/6

Add chopped garlic, onion, and tomato purée, as well as thyme and rosemary. Deglaze with dry white wine and chicken stock. Stir well and season with salt and pepper. Transfer to oven and bake at 180°C/355°F for approx. 3 hrs. Stir several times throughout.
  • 3 tbsp tomato purée
  • 250 ml dry white wine
  • 250 ml chicken stock
  • salt
  • pepper
  • oven

Add chopped garlic, onion, and tomato purée, as well as thyme and rosemary. Deglaze with dry white wine and chicken stock. Stir well and season with salt and pepper. Transfer to oven and bake at 180°C/355°F for approx. 3 hrs. Stir several times throughout.

Step 5/6

Take meat out of pot and cut into bite-sized pieces.

Take meat out of pot and cut into bite-sized pieces.

Step 6/6

In a medium saucepan, blanch carrots and green beans in boiling water for 3 – 5 min. Transfer to an ice bath, then drain. Serve white beans, green beans, and carrots together with meat and broth. Enjoy!
  • ice cubes
  • mixing bowl
  • medium saucepan

In a medium saucepan, blanch carrots and green beans in boiling water for 3 – 5 min. Transfer to an ice bath, then drain. Serve white beans, green beans, and carrots together with meat and broth. Enjoy!