French Cassoulet

Ingredients

• 500g dried haricot or cannellini beans, soaked overnight
• 2 duck legs confit (or 2 fresh duck legs)
• 300g pork belly, cubed
• 4 Toulouse sausages
• 200g smoked bacon, diced
• 1 onion, chopped
• 4 garlic cloves
• 2 tomatoes, chopped
• 2 tbsp tomato paste
• 2 bay leaves
• 1 sprig thyme
• 1 litre stock
• 100g breadcrumbs
• Salt and pepper

Instructions

1. Cook the beans in fresh water with 1 onion, garlic and bay 1 hour; reserve liquid.
2. Brown the pork belly and sausages; remove.
3. Soften bacon and onion; add tomato, paste, thyme, herbs.
4. Layer in a deep dish: beans, meats, more beans.
5. Add stock to barely cover; top with breadcrumbs.
6. Bake at 150C for 2 hours, breaking the crust into the dish every 30 minutes (this is essential).
7. Final 15 min uncovered for a golden crust.

Serving suggestions

• A meal in itself; eat with bread and red wine.

Storage & reheating

Keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions