French cassoulet

Cassoulet is a traditional French dish known for its hearty and comforting nature. It’s a slow-cooked casserole made with white beans and a variety of meats. Here’s a recipe for a classic French cassoulet:

Ingredients:

• 1 pound dried white beans (such as Great Northern or cannellini)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 pound pork shoulder, cut into chunks
• 1/2 pound pork sausage (such as Toulouse or Italian), sliced
• 1/2 pound smoked bacon or pancetta, diced
• 2 cups chicken broth
• 1 cup dry white wine
• 1 can (14.5 ounces) diced tomatoes
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• 1/2 pound lamb shanks or lamb shoulder (optional, can replace with more pork if preferred)
• 1 cup fresh breadcrumbs
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beans:

   • Rinse the dried beans and place them in a large bowl. Cover with water and soak overnight. Drain and rinse before using.

2. Cook the Beans:

   • In a large pot, cover the beans with fresh water. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the beans are tender. Drain and set aside.

3. Prepare the Meat:

   • Heat the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, garlic, carrots, and celery. Cook until softened, about 5-7 minutes.
   • Add the pork shoulder chunks, sausage slices, and bacon. Cook until the meats are browned.

4. Assemble the Cassoulet:

   • Add the cooked beans to the pot with the meats.
   • Pour in the chicken broth and white wine. Stir in the diced tomatoes, bay leaf, thyme, rosemary, salt, and pepper.
   • If using lamb, add it now. Bring the mixture to a simmer.

5. Cook the Cassoulet:

   • Cover the pot and transfer it to the oven. Bake at 300°F (150°C) for 2-3 hours, or until the meats are tender and the flavors are well blended. You can stir the cassoulet occasionally and check the consistency. Add more broth if necessary.

6. Add the Breadcrumbs:

   • About 30 minutes before the cassoulet is done, sprinkle the breadcrumbs evenly over the top. Return to the oven uncovered and bake until the top is golden brown and crispy.

7. Serve:

   • Remove the bay leaf and lamb shanks (if used) before serving.
   • Garnish with fresh parsley and enjoy!

Cassoulet is often even better the next day, as the flavors continue to meld together. It’s a perfect dish for a cozy meal!