Keri’s Cassoulet
Description
Cassoulet is quintessentially French. It is comforting and warm on a cold day. And it is comprised of everything but the kitchen sink. This is also very French. The French are very good at using up whatever is on hand and have lots of good recipes to do just that.
This cassoulet is my version and I usually add a very southern ingredient: ham hocks. But if I have a bit of ham on hand, then that's what I use instead. I also add French sausage, a duck leg confit and of course, cannelloni beans. After that, it's kitchen sink time, and by that, I mean that I look in the fridge and see what vegetables need to be used up and toss them in at the end. I do like to make sure it's a complete meal by itself, so I always add some kind of greens--beet greens, kale, collards--any hearty greens will work.
A note: the type of sausage actually does make a difference here: I always get Saucisse de Toulouse sausage from Fabrique Delices. It is the type of sausage traditionally used in cassoulet. This is also the company from where I get my duck leg confit and duck fat. I find their products at my local farmer's market as well as gourmet grocery stores. They are online here: Fabrique Delices
Ingredients
Instructions
-
Pick over and rinse the beans. Soak them overnight in about 4 inches of water and drain them after about 8 hours. If you're not going to cook them right away, stash them in the fridge so they don't start to sour.
You can also use the quick soak method: after picking, sorting and rinsing, put the beans in a big pot and covert with water (about 2-3 inches over the top of the beans). Bring beans to a boil and let boil for a couple of minutes. Remove from heat and let stand for 2-3 hours. Beans will now be ready to cook.
Drain the beans and put them into a large stock pot--6-8 quarts.
Add the chicken stock, water, celery, onion, garlic, carrot, ham or ham hock, herbs de Provence, preserved lemon paste, duck fat and bay leaves.
Bring to a boil and cover. Turn heat down and simmer gently for 2-2 1/2 hours. When the beans are nice and soft, add the duck leg, sausage and finely chopped greens. Simmer for another 25-30 minutes covered until the sausage is cooked and the duck leg is heated through. Taste for seasoning and add more preserved lemon paste, lemon-pepper or seasoned salt as needed.
Cook uncovered for another 20-30 minutes until the beans start to break down, and the stew gets creamy and thickens up somewhat.
Enjoy with a glass of Pinot Noir, some crusty French bread and butter and some cheese. Bon Appetite!
