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Cassoulet

Name: Cassoulet
Total time: 6 h 5 min
Yield: Serves 4
Cuisine: French
Ingredients: 360 g dried white beans (Great Northern, Tarbais or haricot), picked over and rinsed; 1.9 L water; 90 g fresh or salt pork rind; 180 g lean salt pork (petit salé) in one piece; 60 g onions, sliced; 3 sprigs parsley, for the bouquet; 1½ cloves garlic, unpeeled, for the bouquet; 1 whole cloves; ¼ tsp dried thyme; 1 leaf bay leaves; salt, to taste; 450 g boned pork loin or shoulder, excess fat trimmed; 450 g boned lamb shoulder, cut into 5 cm chunks; 1½ tbsp neutral cooking oil; 180 g lamb bones, cracked; 120 g onions, minced; 1½ cloves garlic, crushed; 2½ tbsp tomato paste; ¼ tsp dried thyme; 1 leaf bay leaves; 190 ml dry white vermouth; 290 ml beef bouillon; 95 ml water; salt and pepper, to taste; 180 g lean ground pork; 60 g fresh pork back fat, ground; ¾ tsp salt; 0.13 tsp black pepper; 1 pinch ground allspice (a generous pinch); 0.13 tsp crumbled dried bay leaf

The great bean casserole of the Southwest: white beans simmered with salt pork and pork rind, layered with roast pork, tomato-braised lamb and garlicky homemade sausage cakes, moistened with all their juices and baked under a crumb crust that is broken and re-formed several times.

YieldServes 4
Hands-on2 h 30 min
Total6 h 5 min
Difficulty

Ingredients

Beans

360 gdried white beans (Great Northern, Tarbais or haricot), picked over and rinsed
1.9 Lwater
90 gfresh or salt pork rind
180 glean salt pork (petit salé) in one piece
60 gonions, sliced
3 sprigsparsley, for the bouquet
1½ clovesgarlic, unpeeled, for the bouquet
1whole cloves
¼ tspdried thyme
1 leafbay leaves
to tastesalt

Roast pork

450 gboned pork loin or shoulder, excess fat trimmed

Lamb

450 gboned lamb shoulder, cut into 5 cm chunks
1½ tbspneutral cooking oil
180 glamb bones, cracked
120 gonions, minced
1½ clovesgarlic, crushed
2½ tbsptomato paste
¼ tspdried thyme
1 leafbay leaves
190 mldry white vermouth
290 mlbeef bouillon
95 mlwater
to tastesalt and pepper

Sausage cakes

180 glean ground pork
60 gfresh pork back fat, ground
¾ tspsalt
0.13 tspblack pepper
1 pinchground allspice (a generous pinch)
0.13 tspcrumbled dried bay leaf
½ clovesmall garlic clove, crushed
25 mlcognac or armagnacoptional
½small canned truffle, with its juice, choppedoptional

Topping

90 gdry white breadcrumbs
10 gflat-leaf parsley, minced
1¼ tbsppork roasting fat or melted butter

Contains

Gluten
Dairy
Celery
Sulfites
Legumes (any)
Common beans (kidney, black, pinto, navy...)
Wheat
Grapes
Nightshades (any)
Tomato
Onion family (any)
Onion
Garlic
Cabbage family (any)
Carrot
Thyme
Parsley
Bay leaf
Black and white pepper
Allspice
Clove
Mushrooms (any)
Truffle
Yeast
All mammal meat (alpha-gal)
Beef and veal
Pork
Lamb and mutton
Gelatin
Histamine (aged and fermented foods)
Alcohol

Taste

Sweet
Sour / bright
Salty
Umami / savory
Richness / fat
Smoke
Herbal / fresh
Aromatic spice

Texture

Tender-braised

Equipment

Oven
Stovetop
Probe thermometer
Dutch oven

Season

Winter

Occasion

Weekend project
Entertaining

Effort

Over 90 min active
Over 3 hours total
Difficulty 4
Needs advance prep
Make-ahead friendly
Leftovers-friendly

Nutrition

Calories: high
Protein: high
Carbs: high
Fat: high
Fiber: high
Sodium: high

Budget

Budget: moderate

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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