Tasty Planner - Recipe - Jean-Jacques Rachou’s Cassoulet by Nybanker

Instructions

For the Beans
Soak the beans in cold water at room temperature for 24 hours.

Peel the onion, cut the head of garlic in half and dice the tomato. Keep the carrots and celery whole.

Rinse the beans and put them in a large pan with four times their weight in cold water. Add the aromatic garnish (carrots, celery, onion, garlic) and cook them at low heat for about 2 hours or until they are soft. Season accordingly. Remove the aromatic garnish and reserve the cooked beans.

For the meat
In a hot roasting pan sear the pork ribs, the pork belly, the lamb shank, the garlic sausage and the sweet Italian sausage. Add the tomatoes, onion, garlic, bay leaf, thyme and black peppercorns. Roast the meat and vegetables for an additional 10 minutes. Add chicken stock to cover. Simmer this on the stovetop for 2 hours. Reserve all the meat and strain the cooking liquid onto the beans.

To finish:
Adjust the seasoning. Allow the meat to rest for approximately 20 minutes. De-bone and cut the duck legs in half, cut all the meats in large pieces. In 8 individual cocottes or a family-style dish, place an equal amount of meat at the bottom of the dish and add the beans and their liquid — the ratio should be approximately 1 part meat to 3 part beans. Cook the cassoulet for 20 minutes at 250 degrees Fahrenheit until the top is lightly colored and the liquid is between sauce and soup consistency. Garnish with freshly ground black pepper and freshly chopped thyme. Serve while hot.