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Recipe · Toulouse region
Cassoulet toulousain
Toulouse cassoulet
⏱ 210 minServes 6Hard780 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 g (18 oz)dried white beanslingot beans
4duck confit legs
400 g (14 oz)toulouse sausage
200 g (7 oz)fresh pork belly- 150 g (5 oz)pork rind
2onions
4 clovesgarlic
400 g (14 oz)tomatoes, chopped
1bouquet garni
1 tspfreshly ground pepper
- 500 g (18 oz) dried white beans lingot beans
- 4 duck confit legs
- 400 g (14 oz) toulouse sausage
- 200 g (7 oz) fresh pork belly
- 150 g (5 oz) pork rind
- 2 onions
- 4 cloves garlic
- 400 g (14 oz) tomatoes, chopped
- 1 bouquet garni
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- The day before, soak the white beans overnight in plenty of cold water, then drain and rinse well the next day.
- Put the beans in the large pot with the pork rind, a clove-studded onion and the bouquet garni, cover with cold water and simmer gently 1 hour.
- Brown the Toulouse sausage and pork belly in the Dutch oven for 5 min, set aside, then sauté the chopped onion and garlic in the same fat.
- Add the crushed tomatoes, season with pepper and cook down 10 min, then stir in the drained beans and a little of their broth.
- Preheat the oven to 150 °C (300 °F) on convection. Line the cassole with the pork rind and layer the beans, confit, sausage and pork belly.
- Bake 2 hours, breaking the golden crust several times with the back of a spoon as it forms. Serve hot.
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