Description
Hearty and flavorful, this cassoulet is perfect for a chilly evening. Slow-cooked beans, smoky sausage, and Parmesan create a rich and satisfying dish.
Ingredients
Units
Scale
- 1 lbs (454 g) D’Artagnan Tarbais Beans
- 7 cups (1.7 L) chicken stock
- 1/4 lb D’Artagnan Hickory Smoked Bacon
- 1 lbs (241 g) D’Artagnan Duck and Armagnac Sausage
- 1 lbs (450 g) leeks
- 4 large carrots
- 2 large stalks celery
- 2 medium yellow onions
- 10 large cloves garlic
- 1 tablespoon minced fresh thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch ground cloves
- 1 2-inch piece Parmesan cheese rind
- 4 D’Artagnan Duck Confit Legs
- 2 tablespoons red wine vinegar
- Fresh-grated Parmesan cheese
Instructions
- Preheat the oven to 350°F (177°C).
- Add the beans to a large bowl, cover by 3 inches with cool water, soak overnight, and then drain.
- Add the beans and chicken stock to a 5-quart pot; bring to a boil, then reduce heat to simmer, and cook (covered) until the beans are tender, about 1 hour.
- Meanwhile, preheat a large skillet over medium heat.
- Once hot, add the bacon and cook until crisped, about 5 to 8 minutes, stirring occasionally. Transfer the bacon to a plate using a slotted spoon.
- Add the sausage to the same skillet and cook until browned on both sides, about 2 minutes per side. Transfer the sausage to the plate with the bacon.
- Add the leeks to the same skillet and cook until starting to soften, about 3 minutes, stirring occasionally.
- Add the carrot, celery, onion, and garlic, and cook 3 minutes more, stirring frequently.
- Stir the sautéed vegetable mixture into the beans along with the browned bacon and sausage, thyme, bay leaf, salt, black pepper, cloves, and cheese rind.
- Nestle the duck legs down into the beans.
- Cover the pot and transfer to the oven. Cook (covered) for 2 hours, then cook (uncovered) for 1 hour.
- Stir in the vinegar and serve with fresh-grated Parmesan cheese.
Notes
- For deeper flavor, lightly toast the leeks and other vegetables in the skillet before adding them to the beans.
- If you don’t have duck confit legs, substitute with bone-in chicken thighs or another hearty meat.
- This cassoulet tastes even better the next day! Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 10
- Protein: 30
- Cholesterol: 150