Cassoulet Preparation Recipe

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Welcome to the delightful world of French cuisine with our hearty and comforting Cassoulet recipe. Whether you’re seeking a taste of traditional French cooking or craving a cozy meal for the family, this dish is sure to satisfy. With a preparation time of under 15 minutes, you’ll have this culinary masterpiece ready in no time. Let’s get started!

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Ingredients:

1 lb dried white beans (such as Great Northern or cannellini)
1 lb boneless pork shoulder, cut into 1-inch pieces
8 oz smoked sausage, sliced
8 oz bacon, diced
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 cups chicken broth
1 cup dry white wine
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
1 cup breadcrumbs
Chopped parsley for garnish

Directions:

Prepare the Beans:

Rinse the dried white beans under cold water and pick out any debris. Place them in a large bowl and cover with water. Let soak for at least 8 hours or overnight. Drain before using.

Sauté the Meat:

In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
Add the pork shoulder pieces to the pot and cook until browned on all sides. Remove and set aside.
Add the smoked sausage slices to the pot and cook until lightly browned. Remove and set aside.

Sauté the Aromatics:

In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5 minutes.

Combine Ingredients:

Return the cooked bacon, pork shoulder, and smoked sausage to the pot. Drain the soaked beans and add them to the pot as well.
Pour in the chicken broth and dry white wine. Add the bay leaves and dried thyme. Season with salt and pepper to taste.

Simmer:

Bring the mixture to a simmer, then reduce the heat to low. Cover and let simmer for 1 to 1 1/2 hours, or until the beans are tender and the flavors have melded together.

Finish and Serve:

Preheat your oven to 375°F (190°C). Remove the bay leaves from the pot.
Transfer the cassoulet mixture to a baking dish. Sprinkle breadcrumbs over the top.
Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and crispy.
Garnish with chopped parsley before serving.