Cassoulet

Ingredients - Serves 6

• Parsley - 2 tablespoons, chopped
• Breadcrumbs - 1 cup
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaves - 2
• Chicken broth - 2 cups
• Tomato paste - 2 tablespoons
• Garlic - 4 cloves, minced
• Celery stalk - 1, chopped
• Carrot - 1 large, chopped
• Onion - 1 large, chopped
• Sausages (such as toulouse or garlic sausage) - 4 links
• Duck confit - 2 legs
• Pork shoulder - 1 pound, cubed
• Dried white beans - 1 pound

Let's Get Started

1. Soak the dried white beans in water overnight. Drain and rinse before using.
2. In a large pot, cook the pork shoulder over medium heat until browned. Remove from the pot and set aside.
3. In the same pot, cook the sausages until browned. Remove from the pot and set aside.
4. Add the chopped onion, carrot, celery, and minced garlic to the pot. Cook until the vegetables are softened.
5. Stir in the tomato paste and cook for another minute.
6. Add the soaked white beans, pork shoulder, duck confit, sausages, chicken broth, bay leaves, thyme, salt, and pepper to the pot. Bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beans are tender and the flavors have melded together.
8. Preheat the oven to 375°F.
9. Transfer the cassoulet to a large baking dish. Sprinkle the breadcrumbs over the top.
10. Bake for 20-30 minutes, or until the breadcrumbs are golden and crispy.
11. Garnish with chopped parsley before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 180 minutes
• Calories: 500
• Fat: 20g
• Carbs: 40g
• Protein: 35g
• Sodium: 1200mg
• Sugar: 5g