Recipe by Chef John
"This is the world's greatest baked bean recipe, and a classic French dish; it's almost the national dish. It's perfect for a cold winter night."
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dried Great Northern beans
thick-sliced bacon, chopped
ribs celery, diced
salt to taste
link sausages (preferably French herb sausage), cut in half crosswise
cooked duck leg confit
1 1/2 teaspoons
freshly cracked black pepper
herbes de Provence
1 (14 ounce) can
panko bread crumbs
fresh parsley, finely chopped
salt and freshly ground black pepper to taste
I have made cassoulet several times recently using this recipe. This is beyond delicious. It's pure comfort. I did alter a few things. I made the duck confit so I had both duck stock and loads of duck fat. I cooked the beans in the stock and sauteed the veggies in the fat. I also had a couple tbls of tomato paste on hand so I caramelized it in the duck fat and added it with the canned tomatoes. I used fennel instead of celery and added some of the fennel fronds to the crumb topping. I used a combo of andouille sausage and garlic sausage cooked in red wine(after all- what's French food without a little wine?) till the wine had reduced to a few tablespoons. I added the reduced wine to the cassoulet and then browned the sausage. I cooked the cassoulet up to the second addition of crumbs then refrigerated overnight. I reheated the next day and added the final topping of crumbs and baked till I got those slow sticky bubbles Chef John calls for. This stuff is beautiful.
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Cassoulet
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 524
** Calories from Fat: 213
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