#cassoulet #cassouletrecipe #recettefrancaisetraditionelle
Cassoulet is a popular southern France dish. It’s a bean and sausage dish, but many recipes are pretty fancy and complicated. For example, some chefs add duck and goose and a few different kinds of sausages. My simplified version is delicious, and I can use whatever I have in the fridge and cupboard. I believe a good chef can utilize whatever is available to them and does not waste anything.
📌 Ingredients:
❣️ 250g of Pinto beans
❣️ 800g to 1000g of Toulouse sausages or Toscana sausages or whatever pork sausages you can find locally
❣️ 400g chopped tomatoes or one can of tomatoes
❣️ 100g to 150g of French smoked lardon
❣️ 2 medium sizes onions
❣️ 5 cloves of garlic
❣️ 1 cup of white wine
❣️ 1 teaspoon of mixed herbs
❣️ 3 to 4 tablespoons of olive oil or goose/duck fat
Preparations:
👉 Pre-soak the beans at least for 2 hours, preferably for 4 hours
👉 Dice the onions into 1cm cubes
👉 Chop the garlic
👉 Pan fry the sausages until they are golden brown
Cooking steps:
– Turn on the heat at a low level, add the cooking oil and lardon first, fry until the lardons change color to slightly brown.
– Add the onions and fry at low heat until the onions are soft and transparent.
– Add the garlic then fry for 30 seconds.
– Add the herbs and white wine and fry for another 30 seconds.
– Pour the white wine, mix well.
– Add the tomatoes
– Add the bean, mix well, bring to boil. Simmer for about 1 hour and 15 minutes.
– Add the sausages, stir a bit and cook for another 20 to 25 minutes.
– Serve with rustic bread, i.e., sourdough or country bread.
French Bread Recipe:
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