How to cook cassoulet

Cassoulet is a bean stew cooked in an earthenware pot. This is one of the classic dishes of Languedoc and France.

The famous bean stew is the subject of much debate as to what a "real" cassoulet is. We will tell you later in the article about the history of this dish and how to prepare it.

Origin story

Cassoulet is truly a legend. As the story goes, its origins go back to the 14th century, during the Siege of Castelnaudary during the Hundred years' War. The besieged  megacity and its  hopeless dogfaces ordered the  occupants to collect what was left of their food reserves in order to make a dish rich in calories enough to give strength to repel the attacks of the  raiders. 

In the end, the battle was lost, but Cassoulet went so far as to come an integral part of the  diurnal diet of the time. Its distribution went to the southwest, and it took root  far and wide, except for the Basque and Catalan regions.   It's believed that the name of the  haze comes from the word" mail"-wide and deep  stoneware for  cuisine. It was  constructed in the fourteenth century by an Italian  occupant working in Issel near Castelnaudary. It was strong enough to  repel the high temperatures of original ranges when cooking this 

Soup

Dried sap or white sap is used in pre-made designs for this dish. It is traditionally used for a moment, and it came from South America in the 16th century. It was given as a wedding gift by Catherine de Medici's family when she married Napoleon of France who later became Henry II. For a moment, many regions intertwine, except for those who really claim to have discovered this dish and that the only "correct" form belongs to their city.

Cassoulet recipe

the components

350 to 400 grams of dry beans. 2 duck or goose legs (cut in half). Pork sausage

            . 200 grams of pork (knee or breast). 250g of pork loin, half of which will be used to prepare the cassoulet montage. A little lard. Onions and carrots.

Note. Soak dry beans overnight before cooking

Pour the water in the morning. Place the beans in a saucepan with three quarts of cold water and bring to a boil for 5 minutes. Then turn off the heat, drain the water, and leave the beans in the pot. After that, start preparing the broth. Cut the pork rind into wide strips into 3 liters of water. Add the poultry carcass (if any) or some pork bones (or to your taste), some onions and carrots.

Sprinkle salt and pepper on top. Cook the broth for an hour, then strain the broth and remove the skin. Add the beans to this broth and cook until tender but still intact. This requires about an hour of boiling.

In a large skillet, roast the duck, lard, and sausage over moderate heat. Then brown with a few more pieces of ham. They should come out golden brown. Keep the bean broth warm. Add a few minced garlic cloves to the beans.

Next, proceed to the design of the dish. Place the crust pieces in the bottom of a large crock pot (or baking sheet). Then add about a third of the cooked beans. Place the pork in the next row and add all the remaining beans on top of it. Next, add the sausage and pour in the broth, which should cover the top of the beans. Add 1 tablespoon of the fat and sprinkle the pepper on top.

Place the container in the oven at 150°C / 160°C and cook for two to three hours. During cooking, the top of the cassoulet forms a golden brown colour. When the beans begin to dry out on top, add a few tablespoons of the broth.

The dish is cooked over very low heat for about an hour. Then remove from heat, cool and repeat this procedure 7 times. Every time the top layer of the dish starts to dry out, add a little water or broth to it. after that ,