Cassoulet

Cassoulet

Based on 15 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Medium 👍

Preparation

60 min

Baking

180 min

Resting

0 min

Ingredients

2Servings
240 g
smoked pork chop
80 g
smoked ham
100 g
coarse sausage
80 g
ham
¾ tbsp
goose fat
100 g
white beans
60 g
green beans
60 g
carrots
¾
onions
¾ cloves
garlic
8 g
thyme
8 g
rosemary
tbsp
tomato purée
100 ml
dry white wine
100 ml
chicken stock
ice cubes
salt
pepper
MetricImperial

Utensils

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

How-To Videos

how-to-blanch

How to blanch

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal926
Fat66 g
Protein60 g
Carb14 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.
    • 100 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.
    • 60 g carrots
    • ¾ cloves garlic
    • ¾ onions
    • 60 g green beans
    • 8 g rosemary
    • 8 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.
    • ¾ tbsp goose fat
    • 240 g smoked pork chop
    • 80 g smoked ham
    • 100 g coarse sausage
    • 80 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.
    • tbsp tomato purée
    • 100 ml dry white wine
    • 100 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!

  • Enjoy your meal!

    Cassoulet

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