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2 medium onions, peeled & halved2 medium carrots, peeled & trimmed4 ribs of celery, trimmed4 cloves of garlic, peeled4 tbsp olive oil4 toulouse sausages, twisted in half & cut to make 8 mini sausages350g lamb neck fillet, diced350g pork belly, skinned & diced350g pork shoulder, diced300ml white wine2 tbsp tomato puree1 bouquet garni1 400g tin chopped tomatoesSalt & pepper, to taste1 tin haricot beans, drained, juice reserved4 confit duck legsFresh thyme, to serve
2 medium onions, peeled & halved
Cassoulet originated from the Languedoc region of southern France, and originally consisted of haricot beans cooked in a stew pot with pork rind and seasoning. Over the years many different versions have evolved, and the recipe below is based on the Toulouse version. It's open to interpretation of course, but don't worry about authenticity; instead, just enjoy it for what it is - a delicious, rich dish that's a classic of French country cooking.
Preparation time 5 minutesCooking time 120 minutes / 2hrsServes 6
Attachments: Stirring Tool, Food Processor
Cook's note: To save time this recipe uses tinned haricot beans. To use dried beans, soak for 24 hours, changing the water several times, then drain. Cook the beans separately and add them to the bowl where you would normally add the tinned beans.
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