How To make Cassoulet
1 lb White navy beans
1 sm Duck
- cut into 8 serving pieces 1/2 lb Pork stew meat
1/2 lb Lamb stew meat
2 md Onions; diced
1/4 lb Slab of bacon
- cut into 3/4-in cubes 2 tb Minced garlic
1/2 lb Spicy pork sausage
4 c Water
Salt as desired
SPICED TIED IN CHEESECLOTH:
12 Black peppercorns
2 Sprigs thyme
4 Bay leaves
1 sm Sprig rosemary
PLACE THE BEANS IN COLD WATER and soak overnight. The next day, place a heavy pot on the stove over medium heat and cook the duck pieces on both sides to render some of the fat. This takes about 15 minutes total. Remove the duck and set aside. Increase heat to high and add the pork. Brown well, remove from the pot and set aside. Brown the lamb. Remove and set aside. Preheat oven to 300F. Pour off and discard most of the fat, leaving just about 3 tablespoons in the pot. Lower heat to medium and add the onions. Cook, stirring, until onions soften, about 7 minutes. Add drained beans, bacon, garlic and herbs and replace the duck, pork and lamb. Add 4 cups water, cover and place in the oven for 2 hours. Add the sausages and salt as desired. Replace in the oven another hour. Remove herbs in cheesecloth. When it's time to serve dinner, place the casserole on the table.
How To make Cassoulet's Videos
Cassoulet — Frenchy meat and bean stew
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This is a method, not a recipe. It's just a beans and meat stew — improvise it!
Simple Homemade Cheater Cassoulet | SAM THE COOKING GUY
It’s French...it’s delicious...and it’s a shortcut to something you’ll love.
00:00 Intro
00:42 Cooking bacon & vegetables
1:09 Slicing & adding in sausage
1:43 Adding garlic
2:09 Adding remaining ingredients
3:04 Making bread topping
3:10 Topping & baking
3:50 Serving
4:32 First Bite
5:24 Outro
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???? INGREDIENTS:
➔ Bacon
➔ Yellow Onion
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➔ Portugese Sausage
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➔ Oil
➔ Cooked Chicken Thighs
➔ Canned Diced Tomatoes
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The Best Chicken, Sausage and Bean Stew | Chef Jean-Pierre
Hello There Friends, Recently, I prepared a delightful Traditional Cassoulet. Many of you expressed concerns regarding the availability of the ingredients or the time consuming process of cooking it. I completely understand your perspective! Allow me to demonstrate how effortless it can be to make it! Join me in learning the simplified version of Cassoulet, and I am certain you will adore it. Let me know what you think in the comments below!
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Traditional Cassoulet:
Duck Confit:
How To Thicken Anything (Roux):
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Cooking Julia Child's Cassoulet should be an Olympic Sport
Julia Child's Super Famous Cassoulet - recipe from Mastering the Art of French Cooking volume 1. #juliachild #jamieandjulia #antichef #cassoulet
00:00 What is Cassoulet?
02:12 Casserole Roasted Pork
06:38 Pork Rind Shenanigans
10:06 The Beans!
12:33 Lamb & Big Bertha
18:52 Sausage Cakes
20:58 No time for interlude
25:36 Finally, Let’s Assemble
27:48 Cook it!
29:01 Order Up!
31:34 Patreon
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Mastering the Art of French Cooking Vol 1 & 2:
Music:
Quick Cassoulet Recipe - French Pork and Bean Casserole
Learn how to make a Quick Cassoulet Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Quick Cassoulet Recipe!
Sausage Cassoulet | Jacques Pépin Cooking At Home | KQED
Jacques Pépin whips up an adaptation of a classic cassoulet, a favorite dish of the Southwest of France. This hearty meal full of white beans and sausage reheats nicely and would make a great choice for meal planning.
What You'll Need:
Olive oil, 3 sausages, 1 onion, 4 garlic cloves, 1 can of white beans (navy or other), 1 tomato, 2 tbsp chopped parsley, salt and pepper, Tabasco.
Jacques Pépin Cooking At Home
Sausage Cassoulet
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
Discover more recipes and fun with food on @KQED Food