Cassoulet by Rick Stein is a rich delicacy consisting of sumptuous meats like duck confit and Toulouse sausages with creamy haricot blanc beans, fragrant garlic, onion, and a bouquet garni that is prepared in 2 hours and 30 minutes!
🧡 Why You’ll Love This Cassoulet Recipe:
- Comforting texture: The slow cooking process ensures tender meats and creamy beans, perfect for a comforting meal.
- Impressive presentation: The golden brown crust on top adds visual appeal, making it an impressive dish for any occasion.
- Versatile: While traditionally served as a main course, it can also be a standout side dish or the star of a rustic buffet spread.
❓ What Is Rick Steins’ Cassoulet Recipe?
Rick Stein’s Cassoulet Recipe is a decadent dish featuring meats like Toulouse sausages and duck confit, slow-cooked with haricot blanc beans, garlic, onion, and aromatic herbs for comforting flavors.
🧅 Rick Stein Cassoulet Ingredients
- 500g/1lb 2oz home-salted belly pork
- 65g/2½oz duck or goose fat
- 1 head garlic, broken into cloves, peeled and sliced
- 1 large onion, chopped
- 1kg/2¼lbs dried haricots, blancs beans, soaked overnight
- large bouquet of garni made from leek, celery, thyme sprigs, bay leaves, and parsley stalks
- 6 good quality Toulouse sausages
- 4 legs duck confit, cut into two at the joint
🥘 How To Make Rick Stein Cassoulet
- Dividing the pig belly lengthwise into three thick slices, then crosswise into two pieces, is the recommended method.
- Turn the oven on high heat (180°C/350°F/Gas 4).
- Heat 50g (1¾oz) of the duck fat in a six-liter flameproof casserole dish.
- Slowly fry the garlic and onion until they are softened, but not browned.
- Combine the beans and salted belly pork chunks with 1¾ liters (3 pints) of water and then add the bouquet garni.
- Get it to a boil, skim off any scum that rises to the top, cover, and bake for an hour, or until the beans are almost soft (the exact amount of time needed depends on how old your beans are).
- Brown the sausages on all sides in a frying pan with the leftover duck fat.
- Place them on a board and diagonally slice each one into three pieces.
- Take the cassoulet out of the oven and turn the heat up to 220°C/425°F/Gas 7.
- Press the sausages and duck confit bits into the beans in the casserole.
- Place the casserole back in the oven and bake, uncovered, for another 45 minutes, or until the liquid has evaporated and the cassoulet has formed a deep brown crust.
- Bring it to the table and serve it straight from the pot.
💭 Recipe Tips
- Soak beans overnight for best results.
- Use high-quality meats for authentic flavor.
- Adjust cooking time based on bean tenderness.
🥙 What Pairs Nicely With Cassoulet?
To accompany cassoulet try roasted duck fat potatoes, sautéed spinach, braised red cabbage, mashed potatoes, arugula salad, French bread, steak of cauliflower, and minty green peas.
🎚 How To Store Leftovers Cassoulet?
- In The Fridge: Keep leftover cassoulet in a sealed container in the refrigerator for up to 4 days.
- In The Freezer: Freeze leftover cassoulet in a freezer-safe container for up to 3 months. Leave to thaw in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Cassoulet?
- Oven: Reheat leftover cassoulet in a baking dish at 350°F for about 30 minutes, until heated through.
- Stove: Gently reheat leftover cassoulet in a saucepan for 10 minutes over low heat, stirring occasionally until warmed.
- Microwave: Place in a microwave-safe dish, cover loosely, and microwave on high in 30-second intervals, stirring in between, until heated thoroughly.
FAQs
What kind of beans are in cassoulet?
White kidney beans, also known as haricot blanc beans, are traditionally used in cassoulet for their creamy texture and ability to absorb flavors.
What is a good substitute for cassoulet beans?
Great Northern beans and cannellini beans are excellent substitutes for cassoulet beans, offering similar texture and flavor-absorbing properties.
What is the difference between cassoulet and Fabada?
Fabada is a Spanish bean stew featuring chorizo, pancetta, and morcilla, offering a smokier flavor profile, whereas cassoulet is French with varied meats.
How do you thicken cassoulet?
To thicken the cassoulet, mix flour with a little water to create a slurry, then stir it into the simmering dish until thickened.
Rick Stein Cassoulet Nutrition Facts
Amount Per Serving
- Calories 489
- Total Fat 30g
- Saturated Fat 9.9g
- Trans Fat 0.1g
- Cholesterol 83mg
- Sodium 762mg
- Potassium 604.1mg
- Total Carbohydrates 27g
- Dietary Fiber 3.6g
- Sugars 4.5g
- Protein 25g
Rick Stein Cassoulet
Description
Cassoulet by Rick Stein is a rich delicacy consisting of sumptuous meats like duck confit and Toulouse sausages with creamy haricot blanc beans, fragrant garlic, onion, and a bouquet garni that is prepared in 2 hours and 30 minutes!
Ingredients
Instructions
- Dividing the pig belly lengthwise into three thick slices, then crosswise into two pieces, is the recommended method.
- Turn the oven on high heat (180°C/350°F/Gas 4).
- Heat 50g (1¾oz) of the duck fat in a six-liter flameproof casserole dish.
- Slowly fry the garlic and onion until they are softened, but not browned.
- Combine the beans and salted belly pork chunks with 1¾ liters (3 pints) of water and then add the bouquet garni.
- Get it to a boil, skim off any scum that rises to the top, cover, and bake for an hour, or until the beans are almost soft (the exact amount of time needed depends on how old your beans are).
- Brown the sausages on all sides in a frying pan with the leftover duck fat.
- Place them on a board and diagonally slice each one into three pieces.
- Take the cassoulet out of the oven and turn the heat up to 220°C/425°F/Gas 7.
- Press the sausages and duck confit bits into the beans in the casserole.
- Place the casserole back in the oven and bake, uncovered, for another 45 minutes, or until the liquid has evaporated and the cassoulet has formed a deep brown crust.
- Bring it to the table and serve it straight from the pot.
Notes
- Soak beans overnight for best results.
Use high-quality meats for authentic flavor.
Adjust cooking time based on bean tenderness.