Cook and Scale
Cassoulet
6 servings · 145 min total
The hearty bean stew of southwest France with sausage, chicken, and bacon under a golden crumb crust. Deeply comforting winter food.
Ingredients
- 6 sausage
- 6 g chicken thigh
- 150 g bacon, diced
- 2 onion, chopped
- 3 carrot, diced
- 4 garlic, minced
- 800 g cannellini beans, drained
- 400 g canned tomatoes
- 2 tbsp tomato paste
- 5 dl chicken stock
- 3 bay leaf
- 4 fresh thyme
- 2 tbsp olive oil
- 80 g breadcrumbs
- 3 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Gluten, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the meats — Heat the oven to 160°C. Brown the sausages and chicken thighs in the olive oil in a large casserole for 10 minutes, then set aside. Fry the bacon until crisp.
- 2.
Soften the vegetables — Add the onions, carrots, and garlic and cook for 8 minutes. Stir in the tomato paste and cook for 1 minute.
- 3.
Combine and simmer — Return the meats, add the beans, tomatoes, stock, bay leaves, and thyme, and season. Bring to a simmer.
- 4.
Bake until golden — Scatter the breadcrumbs over the top and bake uncovered for 100 minutes until the crust is golden and the stew is rich. Break the crust once and let it re-form. Finish with parsley.