Name: Pork and haricot bean stew (Cassoulet)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves: 6
Cuisine: French
Ingredients: 1 bouquet garni (parsley, bay, rosemary, thyme); 500 g (1 lb 2 oz) haricot beans (lingot variety recommended); 1 carrot, chopped; 500 g (1 lb 2 oz) confit de canard (preserved duck), cut into portions; 300 g (10 oz) fresh breadcrumbs; 1 clove; 1 dsp tomato purée; 300 g (10 oz) loin of pork, cubed; 300 g (10 oz) shoulder of lamb, cubed; 50 g (2 oz) duck fat; 250 g (9 oz) salt pork belly, chopped; sea salt and freshly ground black pepper; 300 g (10 oz) Toulouse sausages, thickly sliced; 2 onions; 115 g (4 oz) pork rind; 5 garlic cloves

Preparation info

Serves:
6

Difficulty
Medium
Ready in
1 hr

Appears in

New Bistro

By Fran Warde

Published 2009

About

This famous dish from the south-west of France varies from bistro to bistro, with everyone declaring theirs to be authentic! This recipe is delicious and, once you have gathered all the ingredients, it’s so easy to make. This is a truly magnificent and memorable meal for a celebration, with something in the pot for everyone!

Ingredients

500 g (1 lb 2 oz) haricot beans (lingot variety recommended)
2

Europe
France
Aquitaine
Preserve
Main course
Stew
Mediterranean

Method

The day before, soak the beans in cold water, changing the water 2-3 times. The next day, place 2.5 litres (4½ pints) fresh water in a large pan with the soaked beans, 1 onion studded with the clove, the c

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