Le cassoulet is a stew of white beans, simmered for a long time and melting in the mouth. In this stew are added, goose or duck confit, bacon, rind, pork knuckle, sausage, lamb or partridge.
Object of an ancestral quarrel between three cities: Castelnaudary, Carcassonne and Toulouse; the controversy relates to the origin of cassoulet, its composition and its taste qualities.
The Castelnaudary cassoulet is made from white beans from Lauragais, goose confit, pork knuckle or shoulder, sausage, pork rind, poultry carcass or a few pork bones, onions and carrots, cooked in a baker's oven, in which are burning gorse from the Black Mountain. the cassoulet from Carcassonne contains red partridge. The Toulouse cassoulet contains duck confit and a Toulouse sausage, carrot and an onion studded with cloves.
There is also the Ariège cassoulet, known as mongetada.

Level of difficulty: easy
Preparation time : 55 min
Rest time : 10 hours
Cooking time : 5 hours
Total time : 5 h 55 min + 10 h (rest)
6 people
1 kg of beans (Mazères ingots)
1 kg of Toulouse sausage
1 pork knuckle
1 pig's trotters
500 g of fresh rinds
400 g of loin
1 ham bone
pieces of red partridge
1 head of garlic
4 big onions
5 duck legs confit and their fat
1 bouquet garni (parsley, celery, thyme, bay leaf)
8 cloves
coarse salt / pepper

The day before:

  • Prepare a broth with the rinds, the foot, the shank, the ham bone and the bouquet garni.
  • Cook for about 2 hours 30 minutes on low heat.
  • Degrease, skim, salt just right.
  • After having sorted them well, put the beans to soak overnight.
  • If possible, change the water 2 or 3 times at least.

The day of preparation:

  • Drain the foot, shank, rinds, ham bone and bouquet garni.
  • Filter the broth.
  • Coarsely chop cooked meats.
  • Squeeze and remove the bouquet.
  • In a skillet, melt the confits over low heat and set aside.
  • In hot fat, brown the pork loin cut into cubes.
  • After coloring, brown the garlic and finely chopped onions.
  • Drain and set aside.
  • Blanch the beans in a saucepan of water.
  • Skim and cook for 5 to 10 minutes over low heat, drain.
  • Pour the meats and beans into a casserole dish.
  • Add the broth, add the minced onions and garlic, season with pepper and salt if necessary.
  • Place the pieces of duck confit and the Toulouse sausage on top, cooked lightly in the oven and cut into pieces of about 10 cm.
  • Bake in a cold oven at 210 ° C for about 2 hours.
  • Regularly press in the pieces, re-wet with the remaining broth if necessary.
  • Serve hot and enjoy!

Quote about cassoulet:

“Cassoulet is the god of Occitan cuisine. A God in three persons: God the Father who is the cassoulet of Castelnaudary, God the Son who is that of Carcassonne and the Holy Spirit, that of Toulouse. "

Prosper Montagné