Cassoulet de Toulouse

Ingredients

White beans

1 pound, soaked overnight

Pork belly

8 ounces, diced

Pork sausage

8 ounces, sliced

Duck confit

8 ounces, shredded

Onion

1, chopped

Carrot

1, diced

Celery stalk

1, diced

Garlic

4 cloves, minced

Tomato paste

2 tablespoons

Chicken broth

4 cups

Bay leaves

2

Thyme

1 teaspoon, dried

Salt

to taste

Pepper

to taste

Breadcrumbs

1 cup

Parsley

1/4 cup, chopped (for garnish)

Instructions

1. Soak the white beans in water overnight. Drain and rinse before using.
2. In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, diced carrot, diced celery, and minced garlic. Cook until softened, about 5 minutes.
3. Add the diced pork belly to the pot and cook until browned, about 5-7 minutes. Remove from the pot and set aside.
4. In the same pot, brown the sliced pork sausage for about 5 minutes. Remove from the pot and set aside.
5. Add the shredded duck confit to the pot and cook until browned, about 5 minutes. Remove from the pot and set aside.
6. Add the tomato paste, bay leaves, and dried thyme to the pot. Cook for 1 minute, stirring to combine.
7. Stir in the soaked and rinsed white beans and pour in the chicken broth. Bring to a boil, then reduce the heat and let simmer for 2 hours, or until the beans are tender.
8. Preheat the oven to 350°F (175°C).
9. In a separate pan, heat a tablespoon of oil over medium heat. Add the breadcrumbs and cook until golden brown, about 3-4 minutes. Remove from heat and stir in the chopped parsley.
10. Once the beans are tender, remove the bay leaves from the pot. Stir in the cooked pork belly, pork sausage, and duck confit until well combined.
11. Transfer the cassoulet mixture to a baking dish. Sprinkle the breadcrumb mixture evenly over the top.
12. Bake for 1 hour, or until the top is golden and crispy.
13. Serve hot, garnished with additional parsley if desired, and enjoy the comforting flavors of this classic French dish!