Print
Email
 |
Ingredients
- 2 cups dried white beans (13oz, 375gr), lingots, cannellini, Great Northern
- 1 whole onion studded with 2 whole cloves
- 3oz (90gr) bacon
- 2oz (60gr) dry-cured ham, such as Bayonne, Prosciutto
- 2 medium leeks, thinly slice, white and green
- 5 bay leaves
- 1 bouquet garni
- 1 tbs duck fat
- 1 1/2 - 2 quarts (litres) of water
- 1 cup peeled, chopped tomatoes
- 10 cloves garlic, crushed
View Full Recipe at Thyme for Cooking, the Blog
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 617g | |
| Calories 1559 | |
| Calories from Fat 169 | 11% |
| Total Fat 19.32g | 24% |
| Saturated Fat 5.39g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 127mg | 5% |
| Potassium 7766mg | 222% |
| Total Carbs 259.33g | 69% |
| Dietary Fiber 64.0g | 213% |
| Sugars 13.3g | 9% |
| Protein 98.23g | 157% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
,%20Toulouse%20and%20Carcassonne.%3C/p%3E%3Cp%3EIn%20the%20interest%20of%20accuracy%20I%20decided%20to%20go%20to%20the%20ultimate%20source:%20my%20Larousse%20Gastronomique.%3C/p%3E%3Cp%3E%E2%80%9CThe%20three%20types%20should%20have%20the%20following%20differences:%20that%20of%20Castelnaudary%20is%20prepared%20with%20fresh%20pork,%20ham,%20knuckle%20of%20pork,%20and%20fresh%20bacon%20skins;%20that%20of%20Carcassonne%20with%20the%20addition%20to%20the%20above%20of%20a%20shortened%20leg%20of%20mutton,%20and%20partridges%20in%20season;%20that%20of%20Toulouse,%20%20has%20added%20breast%20of%20pork,%20Toulouse%20sausage,%20mutton%20and%20confit%20d%E2%80%99oie%20(preserved%20goose)%20or%20confit%20de%20canard%20(preserved%20duck).%22%3C/p%3E%3Cp%3ETradition%20and%20regional%20differences%20aside,%20when%20one%20orders%20cassoulet%20in%20a%20restaurant%20one%20can%20expect%20Toulouse%20sausages,%20duck%20confit,%20bacon,%20pork,%20and,%20maybe,%20some%20lamb.%20The%20less%20expensive%20the%20setting%20and%20price%20tag,%20the%20more%20sausage%20and%20less%20duck%20and%20pork.%20%20Forget%20the%20lamb.%3C/p%3E%3Cp%3EAs%20to%20the%20rest%20of%20the%20ingredients:%20garlic%20and%20onion%20are%20standard,%20leeks%20and%20tomatoes%20are%20sometimes;%20breadcrumbs%20are%20used%20or%20not;%20sometimes%20blood%20sausage%20but%20not%20often;%20carrots%20-%20yes%20or%20maybe%20no.%3C/p%3E%3Cp%3EAnd%20the%20quantities%20vary%20wildly%20from%20'rub%20the%20pot%20with%20a%20clove%20of%20garlic'%20to%20'peel%20one%20complete%20head%20of%20garlic'.%3C/p%3E%3Cp%3EThe%20dish,%20when%20finished,%20should%20have%20a%20lovely%20crust%20(with%20or%20without%20the%20breadcrumbs)%20and%20be%20moist%20but%20not%20have%20a%20lot%20of%20liquid.%3C/p%3E%3Cp%3ECassoulet%20is%20not:%3C/p%3E%3Cp%3EMade%20with%20fish%3C/p%3E%3Cp%3EVegetarian%20(then%20it%20would%20be%20Baked%20Beans)%3C/p%3E%3Cp%3ESoup%20or%20soup-like%3C/p%3E%3Cp%3EFast%20food%3C/p%3E%3Cp%3EBut%20it%20is%20worth%20every%20tiny%20ounce%20of%20effort%20required.%3C/p%3E%3Cp%3EThis%20will%20serve%20four%20hearty%20eaters.%20%20We%20ate%20roughly%20half%20the%20first%20night,%20then%20divided%20the%20leftovers%20and%20had%20half%20in%20a%20risotto%20and%20half%20in%20a%20pasta.%3C/p%3E%3Cp%3EIn%20addition%20to%20checking%20lots%20of%20sources,%20this%20is%20my%20recipe%20because%20this%20is%20what%20I%20had%20in%20my%20pantry....%3C/p%3E%3Cp%3EThe%20Beans:%20Do%20not%20use%20canned%20beans.%20%20Please.%3C/p%3E%3Cp%3ESoak%20beans%20for%20four%20hours%20or%20overnight.%20%20Drain.%3C/p%3E%3Cp%3EFry%20bacon%20and%20ham%20in%20duck%20fat%20until%20crisp.%20%20Add%20leeks%20and%20fry%20until%20tender.%20%20Add%20remaining%20ingredients%20and%20enough%20water%20to%20cover%20the%20beans%20by%202%20-%203%20inches.%20%20Cover%20and%20bring%20to%20a%20boil.%20%20Reduce%20heat%20to%20low%20and%20simmer%20until%20beans%20are%20tender,%201%201/2%20-%202%20hours.%20When%20done%20remove%20onion,%20bay%20leaves,%20bouquet%20garni%20and%20discard.%3C/p%3E%3Cp%3EThe%20Cassoulet:%3C/p%3E%3Cp%3E4%20duck%20legs%20-%20confit%20de%20canard%3C/p%3E%3Cp%3E4%20fat%20Toulouse%20(or%20other%20pork)%20sausages%3C/p%3E%3Cp%3E1%20cup%20peeled,%20chopped%20tomatoes%3C/p%3E%3Cp%3E10%20cloves%20garlic,%20crushed%3C/p%3E%3Cp%3Enutmeg%3C/p%3E%3Cp%3EWipe%20the%20fat%20off%20of%20the%20duck%20legs%20-%20and%20save%20it%20for%20frying%20potatoes.%20%20Fry%20the%20sausages%20in%20a%20bit%20of%20the%20duck%20fat.%20%20Mix%20the%20tomatoes%20and%20garlic.%3C/p%3E%3Cp%3ETo%20Assemble:%3C/p%3E%3Cp%3EPut%20a%20layer%20of%20beans,%20bacon%20and%20leeks%20in%20the%20bottom%20of%20a%20heavy%20pot.%20%20Top%20with%20the%20sausages.%20%20I%20cut%20them%20in%20half.%3C/p%3E%3Cp%3ETop%20the%20sausages%20with%20a%20layer%20of%20beans.%20%20Mix%20the%20tomatoes%20and%20garlic%20together%20and%20spread%20on%20top%20of%20the%20beans.%3C/p%3E%3Cp%3EPut%20the%20duck%20legs%20on%20top%20of%20the%20tomatoes.%3C/p%3E%3Cp%3ETop%20with%20the%20rest%20of%20the%20beans.%20%20Add%20enough%20of%20the%20bean%20liquid%20to%20just%20barely%20cover%20them,%20reserve%20the%20rest.%20%20Grate%20some%20nutmeg%20over%20the%20top.%3C/p%3E%3Cp%3EBake,%20uncovered,%20at%20350F%20(175C)%20until%20you%20see%20the%20top%20bubbling.%20%20Reduce%20the%20heat%20to%20250F%20(125C)%20and%20continue%20baking%20for%203%20hours.%20%20When%20the%20top%20gets%20dry%20and%20crusty,%20take%20the%20back%20of%20a%20spoon%20and%20push%20it%20gently%20into%20the%20liquid.%20%20If%20it%20starts%20to%20dry%20out,%20add%20more%20liquid.%3C/p%3E%3Cp%3EWhen%20you%20are%20through%20admiring%20it,%20serve,%201%20duck%20leg,%201%20sausage%20and%20a%20heaping%20helping%20of%20the%20best%20beans%20you%20will%20ever%20eat.%3C/p%3E%3Cp%3EI%20soaked%20the%20beans%20overnight,%20and%20made%20the%20cassoulet%20the%20next%20day.%20%20We%20had%20it%20that%20evening%20for%20dinner.%20%20It%20often%20is%20assembled,%20baked%20until%20bubbling%20then%20cooled%20and%20kept%20overnight.%20%20The%20long,%20slow%20baking%20will%20be%20the%20next%20day.%3C/p%3E%3Cp%3EOnce%20the%20scent%20fills%20your%20kitchen%20you'll%20understand%20why%20I%20didn't%20want%20to%20wait.%3C/p%3E%3Cp%3EIf%20I%20were%20to%20make%20it%20for%20more%20people,%20I%20would%20add%20other%20pork,%20some%20lamb,%20and%20take%20the%20duck%20off%20the%20bone%20to%20divide%20it%20into%20smaller%20pieces.%3C/p%3E%3Cp%3EThis%20post%20was%20contributed%20for%20Wild%20Card%3C/p%3E){kind=link}