morsels45

morsels45 said

Cassoulet

Beans and several kinds of pork under a crust you are meant to break and let sink.

Cassoulet
Photo: BrokenSphere, CC BY-SA 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make cassoulet

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Over two days

300 minutes · serves 8 · Hard

What you need

  • 600g dried white beans, soaked overnight
  • 4 duck legs confit
  • 400g pork belly, in chunks
  • 4 Toulouse sausages
  • 200g pork rind
  • 1 onion studded with cloves
  • 4 garlic cloves
  • 2 carrots
  • 1 bouquet garni
  • 2 tbsp tomato purée

What you do

  1. 1Simmer the beans with the rind, studded onion, carrot and bouquet garni for 90 minutes. Season late.
  2. 2Brown the pork belly and sausages. Warm the duck legs to release their fat and lift them out.
  3. 3Layer in a deep dish: beans, meats, beans, with the tomato purée stirred into the bean liquor and poured over to just cover.
  4. 4150C for two and a half hours.
  5. 5Every 30 minutes, break the crust that has formed on top and push it under. Seven times is the number people argue about.
  6. 6Rest it overnight and reheat the next day. It is better, and that is not folklore.

One afternoon, tinned beans

120 minutes · serves 6 · Easy

What you need

  • 3 tins haricot beans
  • Duck legs
  • Pork belly
  • Toulouse sausages
  • Onion
  • Garlic
  • Thyme
  • Stock

What you do

  1. 1Brown the meats, layer with the drained beans and stock to just cover.
  2. 2160C for 90 minutes, breaking the crust three times.