Toulouse Cassoulet
Toulouse — Mother recipe · ar de en es fr it ja pt ru zh
A classic dish from Southern France, the Toulouse Cassoulet is a slow-cooked stew featuring white beans, pork, and duck in a rich tomato broth.
⏱️ 60 min prep + 210 min cottura · 4 porzioni · difficile
Ingredients
- 500 g of white beans
- 2 pork sausages
- 2 pork ribs
- 2 ducks or pigeons (or a mix)
- 1 large onion
- 3 cloves of garlic
- 4 carrots
- 2 pieces of raw ham
- extra virgin olive oil
- salt and pepper
Method
- Soak the white beans in water for at least 12 hours.
- Sauté diced onion, garlic, and carrots in olive oil until they are soft.
- Add pork ribs and cook for about an hour over medium heat.
- While preparing the sauce, sear the duck or pigeons in a pan with some oil until golden brown. Add the sausages and cook for another 10 minutes.
- Once the meat is ready, add it to the sauce along with well-rinsed beans covered with hot water by about an inch.
- Simmer everything over low heat for 2-3 hours, stirring occasionally. Add chopped raw ham at the end of cooking and cook for another 15 minutes.
The story
Cassoulet is a traditional dish from the Toulouse region dating back to the 17th century. It originated as a peasant's meal and has since become a masterpiece of French cuisine.
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