Cassoulet Castelnaudary Classic

Be the first to rate

(No Ratings Yet)

Loading...

Cassoulet Castelnaudary is the original bean-and-meat casserole from southern France's Lauragais region, named after the earthenware pot (cassole) in which it slowly bakes. Layers of creamy white beans mingle with pork shoulder, herb-scented sausages, and tender confit duck under a golden breadcrumb crust for a deeply warming, rustic feast.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 42 gFat
• 14 gSaturated Fat
• 48 gCarbs
• 11 gFiber
• 5 gSugar
• 52 gProtein
• 1180 mgSodium
• 1240 mgPotassium
• 180 mgCalcium
• 7.5 mgIron
• 9 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the beans

• 1 lb (450 g) dried Tarbais or cannellini beans, soaked overnight
• 1 large yellow onion, halved and studded with 2 cloves
• 2 carrots, peeled
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tsp kosher salt

For the meats

• 4 confit duck legs (about 2 lb / 900 g)
• 1 lb (450 g) pork shoulder, cut into 2-inch chunks
• 1/2 lb (225 g) fresh pork belly or pork rind, cut into strips
• 4 Toulouse or other coarse pork sausages (about 1 lb)
• 2 tbsp duck fat or lard
• 6 cloves garlic, minced
• 1 large onion, finely diced

For finishing

• 2 tbsp tomato paste
• 1 cup (120 g) plain dried breadcrumbs
• 2 tbsp chopped fresh parsley
• Freshly ground black pepper, to taste

Directions

1. Drain the soaked beans and place them in a large pot with the studded onion, carrots, thyme, bay leaves, and salt. Cover with 8 cups cold water, bring to a gentle simmer, and cook uncovered for 45-60 minutes until the beans are just tender but still holding their shape. Reserve the cooking liquid.
2. While the beans cook, preheat the oven to 325°F (160°C). In a wide Dutch oven, melt the duck fat over medium heat. Add the pork belly strips and render until lightly golden, about 8 minutes, then add the pork shoulder chunks and brown on all sides, about 10 minutes.
3. Add the diced onion and cook until translucent, 5 minutes. Stir in the garlic and tomato paste and cook for 2 minutes until fragrant. Pour in 3 cups of the reserved bean cooking liquid and add the sausages, duck legs, parsley, and a generous grinding of pepper. Bring to a simmer.
4. Drain the cooked beans and discard the studded onion, carrots, thyme stems, and bay leaves. Gently fold the beans into the meat mixture, adding more bean liquid until the beans are just barely covered.
5. Cover the pot and transfer to the oven. Bake for 2 hours, stirring gently every 30 minutes and adding a splash of bean liquid if the surface looks dry.
6. Remove the lid, increase the oven temperature to 400°F (200°C), and sprinkle the breadcrumbs evenly over the top. Return to the oven uncovered for 30-40 minutes until a deep golden, crackling crust forms on the surface.
7. Let the cassoulet rest for 15 minutes before serving. Spoon into wide shallow bowls, making sure each portion gets a generous helping of crust, beans, and meat. Serve with a robust red wine and a crisp green salad.

Cook’s Notes

• True Castelnaudary cassoulet uses only pork products and confit duck or goose, never lamb or game, which belong to the Carcassonne and Toulouse variations.
• Make your cassoulet a day ahead if possible; the flavors deepen overnight and the beans absorb more of the savory cooking liquid.
• If you cannot find Tarbais beans, good substitutes are cannellini, lingot, or even Great Northern beans, though Tarbais have a uniquely thin skin and creamy texture.
• Resist the urge to stir too vigorously once the beans are in the pot; you want them to stay whole while developing that signature creamy interior.
• The traditional cassoulet is so rich it is meant to be the entire meal; serve simply with crusty bread, a sharp salad, and a glass of Corbières or Madiran.

You might also like

European

Classic French Quiche Lorraine

European

Lyon-Style Grilled Marinated Beef Tripe

European

Classic Nantes White Butter Sauce

European

Classic Grilled French Andouillette Sausage with White Wine Mustard Sauce