Occitan Bean Cassoulet

Ingredients

The Occitan Bean Cassoulet is an adaptation of the British Guernsey Bean Jar. While the original dish uses pork and beef as the main meats, the Occitan version typically includes duck confit, Toulouse sausages, and lamb. The Occitan Bean Cassoulet also incorporates traditional Occitan herbs and spices, such as thyme, rosemary, and bay leaves, to enhance the flavors and give it a distinct taste. Additionally, the cooking technique involves slow-cooking the cassoulet in a traditional earthenware pot, which adds depth and richness to the dish. We alse have the original recipe for Guernsey Bean Jar, so you can check it out.

• 500g (1.1 lb) white beans, soaked overnight 500g (1.1 lb) white beans, soaked overnight
• 4 duck confit legs 4 duck confit legs
• 4 Toulouse sausages 4 Toulouse sausages
• 500g (1.1 lb) lamb shoulder, cubed 500g (1.1 lb) lamb shoulder, cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 sprigs of thyme 2 sprigs of thyme
• 2 sprigs of rosemary 2 sprigs of rosemary
• 2 bay leaves 2 bay leaves
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Drain the soaked white beans and rinse them under cold water.
3. 3.
   In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
4. 4.
   Add the chopped onion, minced garlic, and diced carrots. Sauté until the vegetables are softened.
5. 5.
   Add the cubed lamb shoulder and brown it on all sides.
6. 6.
   Push the lamb to one side of the pot and add the duck confit legs and Toulouse sausages. Brown them lightly.
7. 7.
   Stir in the diced tomatoes and tomato paste, and cook for a few minutes.
8. 8.
   Add the soaked white beans, thyme, rosemary, bay leaves, and chicken or vegetable broth.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
11. 11.
    Bake for 3-4 hours, or until the beans are tender and the flavors have melded together.
12. 12.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Duck confit — For a richer flavor, you can prepare the duck confit in advance or use store-bought confit.
• Toulouse sausages — Look for authentic Toulouse sausages, as they have a unique blend of spices that adds depth to the dish.
• Lamb shoulder — Trim excess fat from the lamb shoulder before cubing it for a leaner cassoulet.

Tips & Tricks

• To achieve a flavorful crust on top, you can sprinkle breadcrumbs mixed with chopped parsley before baking.
• For a smoky twist, you can add a small amount of smoked paprika to the cassoulet.
• Leftovers can be refrigerated and reheated the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Occitan Bean Cassoulet piping hot in individual bowls. Accompany it with crusty bread or baguette slices to soak up the delicious sauce. Garnish with fresh parsley for a pop of color.

Presentation advice

Present the Occitan Bean Cassoulet in a traditional earthenware pot or a rustic casserole dish. The golden-brown crust on top should be visible, enticing guests with its inviting appearance. Serve it family-style, allowing everyone to help themselves to this comforting dish.