Toulouse cassoulet with pork

• For 6 people
• Preparation time (dont cuisson) : 240 minutes
• Cooking time : 180 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Cassoulet Base
  • Dried white beans : 1 pound
  • Pork shoulder (boneless, cut into 1-inch cubes) : 1.5 pounds
  • Salt : 1 teaspoon
  • Black pepper : 1/2 teaspoon
  • Olive oil : 2 tablespoons
  • Onion : 1 medium, chopped
  • Carrot : 1 medium, chopped
  • Celery stalk : 1 chopped
  • Garlic cloves : 3 minced
  • Tomato paste : 2 tablespoons
  • Bay leaves : 2
  • Chicken broth : 4 cups
  • Fresh thyme : 1 tablespoon
  • Fresh parsley : 2 tablespoons, chopped
• Pork Sausages
  • Pork sausages : 6
  • Olive oil : 1 tablespoon
• Bread Crumb Topping
  • Bread crumbs : 1 cup
  • Fresh parsley : 2 tablespoons, chopped
  • Garlic cloves : 2 minced
  • Olive oil : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Cassoulet Base
• Soak the dried white beans in water overnight. Drain and rinse.
• In a large pot, heat olive oil over medium heat. Add the pork shoulder cubes and season with salt and black pepper. Cook until browned on all sides. Remove from the pot and set aside.
• In the same pot, add the chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened.
• Stir in the tomato paste and cook for another minute.
• Add the soaked white beans, bay leaves, chicken broth, fresh thyme, and chopped parsley. Bring to a boil, then reduce heat and simmer for 1.5 hours or until the beans are tender.
• Prepare the Pork Sausages
• In a separate pan, heat olive oil over medium heat. Add the pork sausages and cook until browned on all sides. Set aside.
• Assemble and Bake the Cassoulet
• Preheat the oven to 350°F (175°C).
• Remove the bay leaves from the cassoulet base.
• In a large baking dish, layer the cassoulet base, pork shoulder cubes, and browned pork sausages.
• In a small bowl, mix together the bread crumbs, chopped parsley, minced garlic, and olive oil. Sprinkle the bread crumb topping over the cassoulet.
• Bake in the preheated oven for 2-3 hours, or until the top is golden brown and the cassoulet is bubbling.

Tips

• For extra flavor, you can add a smoked ham hock or bacon to the cassoulet base.
• Serve the Toulouse cassoulet with crusty bread and a green salad for a complete meal.

Information

• The Toulouse cassoulet is a traditional dish from the region of Toulouse in southwestern France.
• This recipe can be made ahead of time and reheated before serving, as the flavors develop even more over time.