Nutrition Facts
6 servings
6
Grandmother’s Style Cassoulet: the Easy Recipe
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Discover this Southwest recipe for cassoulet, a rich and generous dish with sausages, duck, pork, lamb, white beans in tomato sauce, and carrots... This family recipe is loved by meat enthusiasts.
Ingredients
300 Lamb shoulder
300 Pork neck
250 Salted pork belly
400 Duck confit
300 Toulouse sausage
100 Pork rind
500 White bean
50 Duck fat (can use that from duck confit)
1 Carrot
5 cloves Garlic
2 Onion
1 Tomato paste
1 Herb bundle
1 Clove
Breadcrumbs
Salt
Pepper
Directions
1
The day before, soak the beans in cold water and change the water two to three times.
2
In a pressure cooker, put 2.5 liters of water, add the drained beans, 1 onion studded with a clove, 2 cloves of garlic, the pork rind, the salted pork belly, the carrot sliced, and the bouquet garni. Close the pressure cooker and start cooking. As soon as the steam escapes, lower the heat and let it cook for 15 minutes. Then, open the pressure cooker and set aside the beans with the broth, remove the rind and the pork belly and set them aside. Clean the pressure cooker.
3
Cut the pork and lamb into pieces and brown them in a pot with duck fat. Add the chopped rind, the second chopped onion, the remaining three minced garlic cloves, the tomato paste, and 1 liter of cooking broth from the beans. As soon as the steam escapes, lower the heat and let it cook for about 18 minutes.
4
Open the pot and add the drained white beans, the cured meat, the sausage, and the sliced bacon. Season with salt and pepper (be careful not to add too much as the sausage and bacon may already be very salty). As soon as the steam escapes, lower the heat and let cook for 15 minutes.
5
To finish, place the casserole in a clay dish. Sprinkle with breadcrumbs and broil in the oven before serving.
Ingredients
Ingredients
300 Lamb shoulder
300 Pork neck
250 Salted pork belly
400 Duck confit
300 Toulouse sausage
100 Pork rind
500 White bean
50 Duck fat (can use that from duck confit)
1 Carrot
5 cloves Garlic
2 Onion
1 Tomato paste
1 Herb bundle
1 Clove
Breadcrumbs
Salt
Pepper
Directions
Directions
1
The day before, soak the beans in cold water and change the water two to three times.
2
In a pressure cooker, put 2.5 liters of water, add the drained beans, 1 onion studded with a clove, 2 cloves of garlic, the pork rind, the salted pork belly, the carrot sliced, and the bouquet garni. Close the pressure cooker and start cooking. As soon as the steam escapes, lower the heat and let it cook for 15 minutes. Then, open the pressure cooker and set aside the beans with the broth, remove the rind and the pork belly and set them aside. Clean the pressure cooker.
3
Cut the pork and lamb into pieces and brown them in a pot with duck fat. Add the chopped rind, the second chopped onion, the remaining three minced garlic cloves, the tomato paste, and 1 liter of cooking broth from the beans. As soon as the steam escapes, lower the heat and let it cook for about 18 minutes.
4
Open the pot and add the drained white beans, the cured meat, the sausage, and the sliced bacon. Season with salt and pepper (be careful not to add too much as the sausage and bacon may already be very salty). As soon as the steam escapes, lower the heat and let cook for 15 minutes.
5
To finish, place the casserole in a clay dish. Sprinkle with breadcrumbs and broil in the oven before serving.
Notes
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Dj 2C
ATTENTION, you should never salt dry vegetables for better cooking. The recipe... brilliant and quick with very few kitchen utensils... 5 stars ⭐⭐⭐⭐⭐ -
Surprise
Despite the surprising flatulence it caused, the meal was nonetheless surprising, the flavors in the mouth are astonishing, and I was very surprised by the visually striking appearance of this dish. To my delight, everyone at my surprising table was amazed by a casserole that was so unexpectedly delicious. -
Sandra66
Delicious cassoulet!! Quick with the use of a pressure cooker! Personally, I brown the sausages in a pan beforehand. I didn't use pork and lamb but more sausage and duck. This allowed me to skip that cooking step, so I only had the two 15-minute sessions in the pressure cooker, followed by 30 minutes to gratin in the oven... It was great, I hope the purists of cassoulet will forgive me for these small adaptations.... -
Zoenobie
Perfect Perfectly timed. The result is excellent. My suggestion: Even simpler. I followed the recipe step by step with the skin, except that I did not soak the beans and did not add the pork. -
laurence-h30
Excellent Very good recipe, easy to make. My suggestion: Add more beans and cook the meat longer. Brown the sausage, it will be more appetizing.
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