Then give yourself over to the rhythm of roasting, sautéing and long, slow simmering. Great Northern and cannellini beans make fine substitutes for the Tarbais, flageolet and lingot beans used in France. The beans, though, aren’t hard to procure. This isn’t a dish to make on the fly you will need to plan ahead, ordering the duck fat and confit and the garlic sausage online or from a good butcher, and finding sources for salt pork and fresh, bone-in pork and lamb stew meat. The hardest part about making a cassoulet when you’re not in southwest France is shopping for the ingredients. As long as you have white beans slowly stewed with some combination of sausages, pork, lamb, duck or goose, you have a cassoulet.
However, it is also a relatively forgiving dish, one that welcomes variation and leaves room for the personality of the cook - perhaps more than any other recipe in the canon. The reward, though, may well be the pinnacle of French home cooking.Ĭassoulet does take time to make: there is overnight marinating and soaking, plus a long afternoon of roasting and simmering, and a few days on top of that if you make your own confit. But for urban dwellers without access to the staples of a farm in southwest France - crocks of rendered lard and poultry fat, vats of duck confit, hunks of meat from just-butchered pigs and lambs - preparing one is an epic undertaking that stretches the cook. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.We may think of it as decadent, but cassoulet is at heart a humble bean and meat stew, rooted in the rural cooking of the Languedoc region. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).
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