The winter does not seem to want to abate here in England. I am someone who does not like being cold, so a bowl of a beautifully rich and comforting stew is just what is needed. Enter Cassoulet. Meat and beans, a classic combination. This one originates from the South West of France. Possibly Toulouse, possibly Carcassonne, possibly Castelnaudary, who's to say? The topic of origin is a subject of debate; the deliciousness is not.
This is The Ginger Pig's recipe from their book Ginger Pig Meat Book. For meat-eaters, it is an excellent book, and I highly recommend it.
Serves 6-8, halved to 3-4.
Takes 4 hours plus overnight soaking
Ingredients
500 g (1 lb 2 oz) dried haricot beans, soaked overnight
1 onion, peeled and quartered
3 garlic cloves, crushed and peeled
3 large tomatoes, quatered
1 bouquet garni
250 g (9 oz) pork rind
1/2 tsp ground cloves
3 confit duck leg from a jar
400 g (14 oz) boned shoulder of lamb, cut into 3 cm (1 inch) cubes
350 g (12 oz) pork belly, cut into 3 cm (1 inch) cubes
400 g (14 oz) Toulouse Sausages
4 sprigs of thyme
sea salt
freshly ground black pepper
250 g (9 oz) fresh breadcrumbs
Method
Soak the beans over night in water.
Discard the water used to soak the beans, and add to a pan of fresh water, with the onion, garlic, tomatoes, bouquet garni, pork rind and cloves. Bring the water to the boil or 5 minutes, then simmer for 1-2 hours (depending on the age of the beans) until the beans are soft. Drain the beans and reserve the liquor.
Pre-heat the oven to 180℃ / 350℉ /GM 4. Melt 2 tbsp of fat from the duck legs in a roasting tin, next, add the cubed pork belly and lamb, tossing to coat in the fat. Cook in the oven for 1 hour.
After 1 hour, add the sausages for a further 15 minutes.
Rub a garlic clove all over the inside of a casserole dish, leave it in the pot. Layer the beans at the bottom of a casserole dish, then the pork belly, lamb and sausages, topped with the duck legs and all cooking fats and juices. Sprinkle with the thyme and seasoning, and top with the remaining beans.
Cover with the cooking liquor from the beans, topped us with more water if needed so it covers the beans. Sprinkle with half the breadcrumbs and place in the oven the cook for 1 1/2 hours, stirring occasionally.
Remove from the oven and sprinkle with the remaining breadcrumbs, return the dish to the oven for a further 30 minutes.
The below picture is just before I added the final breadcrumb coating. I also added some cavalo nero to sneak a few more veggies into the meal. This dish goes well with either a crisp green salad or a dark leafy green like cabbage. And wine. Definitely wine.
Now all you need to do is hunker down for a cold dark evening, warmed by this beautiful dish. Or pray for Spring to actually hurry up and bloody well get here because it's almost sodding April.
Thanks for having a look and hope you enjoy!