Name: Cassoulet
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 lb. dried cannellini beans -; 2 tbsp. kosher salt -; 8 c. low-sodium chicken broth -; 1 large carrot, cut into 2" pieces -; 2 stalks celery, cut into 2" pieces -; 6 sprigs thyme -; 2 bay leaves -; 8 oz. pork belly -; 4 lb. bone-in, skin-on chicken thighs and drumsticks -; 12 oz. garlic sausage -; 1 medium yellow onion, finely chopped -; 3 cloves garlic, finely chopped -; 2 tbsp. tomato paste -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cassoulet

1. 1 lb. dried cannellini beans -

2. 2 tbsp. kosher salt -

3. 8 c. low-sodium chicken broth -

4. 1 large carrot, cut into 2" pieces -

5. 2 stalks celery, cut into 2" pieces -

6. 6 sprigs thyme -

7. 2 bay leaves -

8. 8 oz. pork belly -

9. 4 lb. bone-in, skin-on chicken thighs and drumsticks -

10. 12 oz. garlic sausage -

11. 1 medium yellow onion, finely chopped -

12. 3 cloves garlic, finely chopped -

13. 2 tbsp. tomato paste -

How to cook deliciously - Cassoulet

1. Stage

In a large bowl, cover beans with water by 2", then stir in salt. Let soak at least 8 hours or up to 12. Drain and rinse beans.

2. Stage

In a large pot over high heat, bring beans, broth, carrot, celery, thyme, and bay leaves to a boil, then reduce heat to medium. Cover and simmer until beans are just tender with a slight bite remaining, 45 minutes to 1 hour. Drain beans into a colander set over a large bowl, reserving liquid. Discard veggies and herbs. Return beans to pot; set aside.

3. Stage

Arrange a rack in lower third of oven; preheat to 325°. In a large Dutch oven over medium heat, cook pork belly until golden and crisp, about 10 minutes. Using a slotted spoon, transfer to a plate.

4. Stage

Pat chicken dry with paper towels; lightly season with salt and pepper. In same pot over medium-high heat, cook chicken in pork fat, turning occasionally, until skin is golden, about 5 minutes per side. Transfer to plate with pork. In same pot over medium-high heat, cook sausage, turning occasionally, until golden, 4 to 5 minutes per side. Transfer to plate with pork belly and chicken. Drain all but 1 tablespoon fat from pot.

5. Stage

In same pot over medium heat, cook onion, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and cook until darkened, about 1 minute.

6. Stage

Transfer onion mixture and pork belly to pot with beans and stir to combine. Scoop out half of beans mixture and transfer to Dutch oven. Layer sausages on top, then spoon remaining bean mixture over sausage. Nestle chicken into beans mixture. Pour reserved bean cooking liquid over until just covered.

7. Stage

Transfer Dutch oven to oven and bake cassoulet 30 minutes. Using a wooden spoon, gently break crust that forms on top, letting liquid rise to the top. Repeat 3 more times every 30 minutes, breaking the crust a total of 4 times. Continue to bake until the crust is deep golden brown, about 1 hour more. If beans start to look dry, add more water or broth as needed to cover by pouring down side of Dutch oven.