Cassoulet

Based on 14 ratings
Kitchen Stories

Kitchen Stories

Editorial Team

Difficulty

Medium 👍
60
min.
Preparation
180
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
600 g smoked pork chop
200 g smoked ham
250 g coarse sausage
200 g ham
2 tbsp goose fat
250 g white beans
150 g green beans
150 g carrots
onions
2 cloves garlic
20 g thyme
20 g rosemary
3 tbsp tomato purée
250 ml dry white wine
250 ml chicken stock
ice cubes
salt
pepper
Metric
Imperial

Utensils

  • large sauce pan
  • slotted spoon
  • cutting board
  • knife
  • large ovenproof pot
  • oven
  • mixing bowl
  • medium saucepan

Nutrition per serving

Cal
926
Protein
60 g
Fat
66 g
Carb
14 g
  • Step 1/6

    In a large saucepan, heat water to a simmer and add a pinch of salt. Cook white beans for approx. 1 hr. Skim off white foam, drain water and set beans aside.
    • 250 g white beans
    • salt
    • large sauce pan
    • slotted spoon

    In a large saucepan, heat water to a simmer and add a pinch of salt. Cook white beans for approx. 1 hr. Skim off white foam, drain water and set beans aside.

  • Step 2/6

    Peel and finely dice carrots, garlic, and onions. Cut green beans into bite-sized pieces. Finely chop rosemary and thyme.
    • 150 g carrots
    • 2 cloves garlic
    • onions
    • 150 g green beans
    • 20 g rosemary
    • 20 g thyme
    • cutting board
    • knife

    Peel and finely dice carrots, garlic, and onions. Cut green beans into bite-sized pieces. Finely chop rosemary and thyme.

  • Step 3/6

    Heat goose fat in a large ovenproof pot. Sauté smoked pork chop, smoked ham, and coarse sausage until browned, then add ham.
    • 2 tbsp goose fat
    • 600 g smoked pork chop
    • 200 g smoked ham
    • 250 g coarse sausage
    • 200 g ham
    • large ovenproof pot

    Heat goose fat in a large ovenproof pot. Sauté smoked pork chop, smoked ham, and coarse sausage until browned, then add ham.

  • Step 4/6

    Add chopped garlic, onion, and tomato purée, as well as thyme and rosemary. Deglaze with dry white wine and chicken stock. Stir well and season with salt and pepper. Transfer to oven and bake at 180°C/355°F for approx. 3 hrs. Stir several times throughout.
    • 3 tbsp tomato purée
    • 250 ml dry white wine
    • 250 ml chicken stock
    • salt
    • pepper
    • oven

    Add chopped garlic, onion, and tomato purée, as well as thyme and rosemary. Deglaze with dry white wine and chicken stock. Stir well and season with salt and pepper. Transfer to oven and bake at 180°C/355°F for approx. 3 hrs. Stir several times throughout.

  • Step 5/6

    Take meat out of pot and cut into bite-sized pieces.

    Take meat out of pot and cut into bite-sized pieces.

  • Step 6/6

    In a medium saucepan, blanch carrots and green beans in boiling water for 3 – 5 min. Transfer to an ice bath, then drain. Serve white beans, green beans, and carrots together with meat and broth. Enjoy!
    • ice cubes
    • mixing bowl
    • medium saucepan

    In a medium saucepan, blanch carrots and green beans in boiling water for 3 – 5 min. Transfer to an ice bath, then drain. Serve white beans, green beans, and carrots together with meat and broth. Enjoy!