Rustic Cassoulet
Main course
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Cook Time
4 h
Servings
6
Difficulty
Medium
Prep Time
60 Min
This Thermomix® recipe for Rustic Cassoulet is ready in 4 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This rustic cassoulet is a comforting dish, perfect for autumn and winter evenings. I often prepare it for special occasions, as it is always very popular. White beans, duck confit and Toulouse sausage combine wonderfully to create a dish rich in flavor. Smoked pork belly adds an extra touch of indulgence. Slow cooking in the oven allows the flavors to develop fully. An ideal dish to share a convivial moment with family or friends. Feel free to add a pinch of Espelette pepper to enhance the taste!
Ingredients (16 ingredients)
-
1 kg duck confit
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6 piece Toulouse sausages
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800 g white beans type mongettes or Tarbais
-
250 g pork belly
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100 g duck fat
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1 piece garlic sausage
-
3 piece onions
-
3 piece tomatoes
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3 piece carrots
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3 clove garlic
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2 bunch bouquet garnis
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Breadcrumbs
-
Clove
-
Espelette pepper
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Salt or fine salt
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Pepper
Preparation (4 steps)
Preparation of the beans
Soak the white beans for 12 hours in cold water. Drain the beans. Put the drained beans in the Thermomix bowl. Add 3 liters of water, an onion studded with cloves, the carrots cut into rounds and a bouquet garni. Cook 60 Min./100°C/Stufe 1/Linkslauf. Keep the cooking juice once the beans are cooked.
Preparation of the meat
Sauté the duck confit and the sausage cut into large slices in a pan. Mince the onions and garlic. Cut the bacon into cubes. Set aside the meat. Put the onions and garlic in the Thermomix bowl and chop 3 Sek./Stufe 5. Add the bacon and cook 3 Min./120°C/Stufe 1.
Cooking the meat and vegetables
Peel, seed and crush the tomatoes. Add the crushed tomatoes, the reserved meat and 750 ml of bean cooking water to the Thermomix bowl. Place the bouquet garni and cook 30 Min./100°C/Stufe 1/Linkslauf.
Assembly and oven cooking
In a terracotta dish suitable for the oven, pour the meat and beans. Sprinkle with a little bean cooking water. Salt and pepper then add a pinch of Espelette pepper. Cook for at least 2h30 at 130°C, turning the preparation several times. After 1h30 of cooking, add the Toulouse sausages to the dish. Mix one last time and sprinkle with breadcrumbs. Finish cooking. The cassoulet will have a nice crust at the end of cooking.
Finished cooking? Great! 🎉
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Created by
Emma Lefevre
2
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat, Rye, Barley, Oats, Spelt, Kamut
- Soybean
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