Un bon cassoulet (A Good Cassoulet) is a traditional French recipe for a classic stew of beans and preserved goose pieces in a tomato and red wine stock flavoured with garlic sausage. The full recipe is presented here and I hope you enjoy this classic French version of: A Good Cassoulet (Un bon cassoulet).
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Ingredients:
For the Beans:
450g dried haricot beans
1 carrot
1 onion
180g bacon rind
1 bouquet garni
water
For the Cassoulet:
180g lean bacon, diced
1 onion, chopped
2 tomatoes, blanched, peeled, de-seeded and chopped
4 garlic cloves
5 tbsp tomato purèe
70ml dry white wine
8 pieces of Confit d'Oie
1 tbsp goose fat
225g garlic sausage, sliced into large pieces
3 tbsp breadcrumbs
2 garlic cloves, minced
3 tbsp fresh flat-leaf parsley, chopped
Method:
Wash and pick over the beans, place in a bowl then cover with plenty of cold water and set aside to soak over night. The following day, add the bacon rind to a pan, drain the beans and place on top. Now add the carrot, onion and bouquet garni along with plenty of water. Bring the mixture to a boil, cover the pan and cook for about 100 minutes, or until the beans are tender — ensuring the pan remains covered. When the beans are tender remove the onion, carrot, bacon rind (reserve this) and the bouquet garni then drain the beans.
Now prepare the cassoulet itself. Add the bacon to a flame-proof casserole dish and fry for 2 minutes before adding the onions and tomatoes. Stir-in the tomato purèe and the crushed garlic then pour over the wine before adding the beans. Season thoroughly then stir well to combine.
Remove the preserved goose (Confit d'Oie) from its protective covering of grease (easiest done by setting the Confid d'Oie in a warm oven with the door slightly ajar) then place in the casserole dish along with the sausage. Pour the 1 tbsp goose fat over the top then add the bacon rind that was cooked with the beans. Secure the lid of the casserole and allow to simmer for 30 minutes.
At this point spoon all the ingredients from the casserole into an oven-proof dish, sprinkle the breadcrumbs, garlic and parsley over the top then transfer to an oven pre-heated to 200°C and bake for 15 minutes, or until the top is golden. Serve immediately.
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