Cassoulet

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recipe by Leigh Suznovich https://jeanieandluluskitchen.com/

  • Time icon
    Total Time
    2hrs 45mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    1401

It is one of the most incredible dishes to come out of France. There are three components to a cassoulet: the bean mixture, the stew and the trimmings that get all assembled together into one glorious dish.

Inspired by: http://jeanieandluluskitchen.com/recipe/cassoulet/

recipe updated Oct 8, 2019

Ingredients

  • Canned navy beans icon
    Canned navy beans
    45 ounces (about 6¾ cups)
  • Pork shoulder icon
    Pork shoulder
    1¼ cups
  • Onion icon
    Onion
    x ½ (about 70g)
  • Bay leaves icon
    Bay leaves
    4
  • Cloves icon
    Cloves
    4
  • Water icon
    Water
    3 cups (720ml)
  • Olive oil icon
    Olive oil
    1 dash
  • Bacon icon
    Bacon
    8⅛
  • Chorizo icon
    Chorizo
    2 cups
  • Onion icon
    Onion
    about ½ units (70g)
  • Celery stalk icon
    Celery stalk
    2 (90g)
  • Cherry tomatoes icon
    Cherry tomatoes
    2 cups (403g)
  • Fresh garlic icon
    Fresh garlic
    2 tbsp (17g)
  • Steak icon
    Steak
    2½
  • Salt icon
    Salt
    1 pinch
  • Red wine icon
    Red wine
    1 cup (240ml)
  • Worcestershire sauce icon
    Worcestershire sauce
    1 dash
  • Beef stock icon
    Beef stock
    4 cups (960ml)
  • Breadcrumbs icon
    Breadcrumbs
    1.25 cups (57g)
  • Olive oil icon
    Olive oil
    ½ cup (120ml)
  • Fresh thyme icon
    Fresh thyme
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Medium bowl
  • kCook icon Plate
  • kCook icon Cutting board
  • kCook icon Large saucepan
  • kCook icon Large mixing bowl
  • kCook icon Stockpot - 7 liter
  • kCook icon Medium bowl
  • kCook icon Dutch oven

Step preview

  1. Add canned navy beans and pork shoulder to a clean large saucepan
  2. Place onion on a clean cutting board
  3. Add bay leaves and cloves to the onions
  4. Assemble
  5. Transfer onions to beans
  6. Add water to the beans
  7. Heat until boiling and cover
  8. Simmer - approx 1 hr
  9. Add olive oil and bacon to a clean stockpot
  10. Cook - approx 5 min, high heat
  11. Add chorizo to the liquid
  12. Cook - approx 5 min
  13. Transfer liquid to plate then set aside
  14. Add onion, celery stalk, cherry tomatoes and fresh garlic to the stockpot
  15. Cook until tender - approx 1 min
  16. Add steak to a clean medium bowl
  17. Add salt to the liquid
  18. Cook - approx 4 min
  19. Add red wine to the liquid
  20. Cook - 4 min
  21. Add worcestershire sauce, beef stock and bay leaves to the liquid
  22. Heat until boiling
  23. Simmer - 30 min, medium heat
  24. Pre-heat oven - 200°C
  25. Add breadcrumbs and olive oil to a clean large mixing bowl
  26. Stir until completely mixed
  27. Drain beans
  28. Transfer beans to Dutch oven
  29. Transfer meat to Dutch oven
  30. Transfer liquid to Dutch oven
  31. Sprinkle mixture with Dutch oven
  32. Cook - 1 hr 30 min, 200°C, high heat
  33. Sprinkle with fresh thyme
  34. Serve
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