cassoulet

If you aren’t familiar with cassoulet, it’s a french peasant stew that contains some variety of duck, pork sausage, pork, goose, and/or mutton with white beans. It’s cooked low and slow to develops a depth of flavor.

I’ve developed my own version, using easier to find ingredients, and that develops a depth of flavor in less time, making it a perfect homecooked family meal.

I think it’s also an excellent substitute for jambalaya when celebrating mardi gras at home. But that’s just me.

Ingredients:

4 1/2 Tbsp duck fat

4 oz diced panchetta

2 15oz cans of butter beans, drained and rinsed

3 lbs pork sausage

1 1/2 cups shredded carrots

1 1/2 cups chopped celery

1 1/2 cups chopped onions

2 cloves garlic, minced

1 cup chardonnay

10 sprigs of thyme, stems removed

28 oz whole peeled tomatoes, crushed by hand

6 cups chicken bone broth

1 bay leaf

1 Tbsp dried parsley

1 tsp salt

Directions:

Heat duck fat, in a large dutch oven, over medium high heat, until melted.

Add pancetta. Sauté until starts to brown, add in pork sausage. Sauté until browned. Remove meats and set aside.

Add carrots, celery, and onion to rendered fat. Once vegetables have softened, add garlic.

Add back meat and juices.

Add wine and stir to combine.

Let simmer 5 minutes.

Add in tomatoes and beans. Stir to combine.

Add broth and bring to a boil. Reduce heat to low. Add bay leaf, parsley, and salt.

Simmer for 40 minutes on low before serving.