Cassoulet de Toulouse

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Drain the soaked beans, cover with fresh cold water, bring to the boil for 5 minutes, then drain again. This removes the compounds that cause indigestion.

   Mark done Start 5 min timer

2. Warm the duck legs in a low oven until the fat runs; lift them out and reserve 4 tablespoons of the fat.

   Mark done

3. Brown the pork belly and sausages in 2 tablespoons of the duck fat in a heavy casserole, then set aside. Render the lardons in the same pot.

   Mark done

4. Add the onion, carrot and garlic and cook 8 minutes. Stir in the tomatoes.

   Mark done

5. Return the pork belly, add the beans, bouquet garni, salt and enough stock to cover by 3 cm. Simmer gently for 1 hour until the beans are tender but intact.

   Mark done Start 1 hr timer

6. Cut the sausages into thick lengths. In a wide earthenware dish, layer beans, sausage, pork and duck legs, finishing with beans and enough liquid to just cover.

   Mark done

7. Scatter the breadcrumbs over and drizzle with the remaining duck fat. Bake at 150°C / 300°F for 2 hours.

   Mark done Start 2 hr timer

8. Every 30 minutes, break the crust with the back of a spoon and press it gently under the surface. Traditionally this is done seven times; three or four is plenty.

   Mark done

9. Rest for 20 minutes before serving straight from the dish.

   Mark done Start 20 min timer

Chef’s Tips

• Tarbais beans hold their skins through hours of cooking. Cannellini are the best widely available substitute.
• The dish should never dry out — top up with hot stock if the beans look thirsty.
• Make it over two days. Everything improves overnight.

Pairing Suggestions

• A robust Madiran or Cahors from the same region
• A sharp frisée salad with mustard vinaigrette is the only side needed
• Follow with a tarte aux pommes

Storage & Reheating

Refrigerate up to 4 days; the flavour peaks on day two. Reheat covered at 150°C / 300°F for 45 minutes with a splash of stock, uncovering for the last 15 to re-crisp.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.