Making cassoulet is traditionally a long process of slowly cooking beans with a variety of meats and finishing with breadcrumbs for a golden crust on top. This version you can pull off after work, especially if you take a few shortcuts such as canned beans and a smoked ham hock. Whatever you add to it, a little goes a long way with this satisfying and filling winter dish.
Ingredients
- 1 cup white beans, dry
- 4 thyme sprigs
- 4 bay leaves
- 8 ounces of meat such as smoked ham hock, chicken thigh, duck leg, sausage, cut into pieces
- 2 slices thick-cut bacon or 1/4 cup salt pork, cut into pieces
- 1/2 cup yellow onion, diced
- 1/4 cup celery, diced
- 1/4 cup carrot, diced
- 1 clove garlic
- 1/4 teaspoon thyme, dried or fresh chopped
- 1 tablespoon parsley, chopped
- 2 cups chicken stock
- 1 teaspoon tomato paste
- 2 tablespoons butter, melted
- Salt and pepper
Preparation
In a small bowl, add the beans and rinse them thoroughly to remove any dirt or debris. Cover them with cold water and let soak for at least 4 hours or overnight. Once soaked, remove the water and add the beans to a medium-sized pot. Cover again with cool water and add a good pinch of salt, bay leaves and the sprigs of thyme. Cook over medium heat until the water comes to a simmer. Reduce the heat to medium low and cook for 25 to 30 minutes or until the beans are tender. Remove from heat and reserve.
Using a 13-inch cast-iron pan or a three-quart Dutch oven over medium heat, add the bacon and cook it until the fat is rendered and starting to get crispy. Add the onion and cook until soft and translucent. Add the garlic, celery and carrots and cook until they soften. Add the tomato paste and cook for another two minutes, stirring often to keep the paste from burning. Add in the chicken stock, white beans, the dry thyme and pieces of meat. Stir to combine and season with salt and pepper to taste.
Preheat the oven to 375 F.
In a small bowl, add the breadcrumbs and melted butter. Mix together well. Reserve.
Bake the cassoulet for about 20 to 25 or until roughly two thirds of the liquid is gone. Remove the cassoulet from the oven and cover the top with the breadcrumb mixture. Bake again for another 10 minutes, then turn on the broiler to brown the top of the cassoulet. Once browned, remove it from the oven. Let cool for a couple minutes and serve.
