Cassoulet Toulousain
Cassoulet Toulousain is a cherished dish from the heart of Toulouse, France. Our exclusive recipe, available only at raicipe[dot]com, brings together slow-cooked beans, savory meats, and aromatic herbs, creating a symphony of flavors that captures the essence of traditional Toulousain cuisine.
- 2 cups dried white beans (Great Northern or Cannellini, soaked overnight)
- 4 duck legs (confit)
- 1 pound pork belly (cut into chunks)
- 4 sausages (Toulouse sausages if available)
- 1 onion (large, chopped)
- garlic (4 cloves, minced)
- 2 tomatoes (diced)
- 2 tablespoons tomato paste
- 1 bouquet garni (thyme, bay leaves, parsley)
- 2 teaspoons duck fat (or olive oil)
- salt (to taste)
- pepper (to taste)
- breadcrumbs (for topping)
- Prepare Beans:
Drain and rinse the soaked beans. Cook them until just tender. Set aside.
- Sear Meats:
In a large oven-safe pot, heat duck fat. Sear duck legs, pork belly, and sausages until browned. Remove and set aside.
- Sauté Aromatics:
In the same pot, sauté chopped onion until translucent. Add minced garlic and cook until fragrant. Stir in diced tomatoes and tomato paste.
- Layer Flavors:
Return the seared meats to the pot. Add the cooked beans and bouquet garni. Season with salt and pepper. Cover with water.
- Slow Cook:
1- Bring the mixture to a simmer, then transfer the pot to a preheated oven.
2- Slow-cook at 325°F (163°C) for about 2 hours or until the Cassoulet forms a golden crust.
- Top with Breadcrumbs:
Sprinkle breadcrumbs evenly over the Cassoulet during the last 30 minutes of cooking for a crispy topping.
- Serve and Enjoy:
Present the Cassoulet Toulousain in individual bowls, ensuring each serving has a mix of beans, meats, and that coveted golden crust.