Name: All-Day Cassoulet
Prep time: 40 min
Cook time: 11 h 30 min
Total time: 12 h 10 min
Yield: 12 Servings
Cuisine: French
Ingredients: 1 pound dried large white beans, such as cannellini or baby limas; 1 duck (about 4 pounds); 1 large onion, diced; 1 pound boneless leg of lamb, cut into 2-inch cubes; 4 cloves garlic, minced; ½ teaspoon coarsely ground black pepper; 2 large celery ribs, cut into ¼-inch-thick slices; Pinch of ground cloves; 1 teaspoon dried Italian seasoning; 4 cups beef or chicken broth, or a mixture; ¼ cup coarsely chopped fresh Italian (flat-leaf) parsley; ⅔ cup dried breadcrumbs; 1 can (about 15 ounces) diced tomatoes, drained; 8 ounces smoked sausage, such as andouille, cut into 2-inch lengths; 8 ounces garlic sausage, cut into 2-inch lengths; ½ cup dry white wine; ¼ teaspoon ground nutmeg; 2 teaspoons kosher salt

Preparation info

12
Servings

Difficulty
Easy
Ready in
13 hr

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

Last year I made this traditional French country casserole for a Super Bowl party. As a result, my sons will always think of it not as the legendary Languedoc amalgam of beans and meats that has inspired endless recipes, but as the classic Super Bowl gut-buster. They’re right. Cassoulet is peasant food, built to assuage hunger so completely that no amount of labor or hardship could dent the cloud of contentment it generates. And though foodies may argue about authenticity and the precise ba