Name: Cassoulet
Prep time: 15 min
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: French

Serve: 4

1. Take a large bowl. Put all the beans into it and add 3 quarts water along with 3 tbsp salt. Let the beans sit overnight at room temperature. Drain water and set beans aside.
2. Take the chicken stock and sprinkle gelatin over the top. Set it aside.
3. Preheat the oven to 300-degree Fahrenheit, Now, heat the duck fat over high heat. Add salted pork into it and cook it well. Do not forget to stir it occasionally. Cook it for 8 minutes or until it turns brown. Transfer to a bowl and let it rest.
4. Add black pepper powder to the chicken pieces and put them in an empty pan. Cook the chicken in medium heat. Cook until each side turns brown. It might take 12-15 minutes to cook. Flip the chicken pieces occasionally. Now transfer the chicken to the salted pork bowl.
5. Now, add the sausages on the pan and cook them until they turn brown on both the sides. Once done, transfer them to the bowl with salted pork and chicken.
6. Take 2 tbsp of the duck fat in a pot and put it over an oven. Add onions and stir occasionally until the onions become translucent. Add beans, celery, carrot, garlic, parsley, cloves and bay leaves and mix everything well. Now add the stock mixture and bring it to a simmer. Cook until the beans are tender. It might take around 45 minutes to cook the beans.
7. Take a tong and remove carrots, parsley, celery bay leaves, cloves etc. from the mixture. Add all the meats to the beans. Remember, beans should be submerged.
8. Cook the mixture uncovered for about 2 hours. If required add water to keep beans covered. After 2 hours, a thin crust will form on the top of the bean and meat mixture.
9. Now, break the crust using a spatula and shake the pot well. Keep on cooking it for another 2 hours and continue shaking the pot every 30 minutes. Again cook it for another 2 hours or until the crust turns thick and deep brown.
10. Serve immediately to enjoy it to the fullest.

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Cassoulet

Cassoulet

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