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Cassoulet Recipe | What's For Dinner

Ingredients

1 lb dried white beans (Great Northern), soaked overnight4 legs duck confit legs1 lb pork sausage (Toulouse or garlic sausage)6 oz thick-cut bacon, diced1 large yellow onion, diced2 medium carrots, diced4 cloves garlic cloves, minced2 tbsp tomato paste4 cups chicken broth4 sprigs fresh thyme sprigs2 leaves bay leaves1 tsp salt1/2 tsp black pepper1 cup breadcrumbs

Instructions

1

Preheat oven to 325F. Drain and rinse soaked beans. Cook bacon in a Dutch oven until crispy. Remove. Brown sausage in the same pot, cut into chunks, remove.

2

Saute onion and carrots in the fat for 5 minutes. Add garlic and tomato paste, cook 1 minute.

3

Add the beans, chicken broth, thyme, bay leaves, salt, and pepper. Nestle in the duck legs and scatter the sausage and bacon throughout.

Tip: The fat from the duck and bacon enriches the beans as it cooks. Don't remove it.

4

Bring to a simmer. Cover and transfer to the oven. Bake for 1.5 hours until the beans are tender.

5

Remove the lid. Sprinkle breadcrumbs over the top. Increase oven to 375F and bake uncovered for 30 minutes until a golden crust forms on top.

6

Let rest 15 minutes before serving. The texture improves as it sits. Serve with a simple green salad.

Nutrition per Serving

620kcal

Calories

42g

Protein

40g

Carbs

32g

Fat

8g

Fiber

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Cassoulet

Ingredients

Instructions

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