Estouffat toulousain

Name: Estouffat toulousain
Total time: 180 min
Yield: Serves 6
Cuisine: Toulouse region
Ingredients: 500 g (2½ cups) dried white beans (lingot); 400 g (14 oz) fresh pork belly; 150 g (5 oz) pork rind; 2 onions; 2 carrots; 4 garlic cloves; 200 ml (¾ cup) dry white wine; 3 tablespoons duck fat; 1 bouquet garni; 1 tsp freshly ground pepper

Toulouse estouffat, pork and bean stew

⏱ 180 minServes 6Medium540 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

500 g (18 oz)dried white beanslingot beans
400 g (14 oz)fresh pork belly
150 g (5 oz)pork rind
2onions
2carrots
4 clovesgarlic
200 ml (¾ cup)dry white wine
3 tbspduck fat
1bouquet garni
1 tspfreshly ground pepper

500 g (18 oz) dried white beans lingot beans
400 g (14 oz) fresh pork belly
150 g (5 oz) pork rind
2 onions
2 carrots
4 cloves garlic
200 ml (¾ cup) dry white wine
3 tbsp duck fat
1 bouquet garni
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron Dutch oven (30 cm / 12 in)

1 large stockpot (6 L / 6 qt)

1 wooden spoon

03 — Method

The day before, soak the dried white beans overnight in plenty of cold water, then drain and rinse well the next morning.
Blanch the beans 10 min in the large pot of simmering water with the rolled pork rind, then drain, keeping some of the cooking water.
Melt the duck fat in the Dutch oven and brown the pork belly, cut into thick lardons, for 5 min.
Add the sliced onions, sliced carrots and chopped garlic and sweat 5 min, stirring, until soft.
Deglaze with the dry white wine and reduce by half, then add the beans, rolled pork rind and bouquet garni.
Add the reserved cooking water to just cover, season with pepper, cover and simmer over very low heat 2½ hours until the beans are very tender.