Flameproof casserole pan, frying pan, and ovenproof dish
Ingredients Serves 6:
1. 300g haricot beans (I use canned beans for this dish)
2. 1 clove
3. 1 medium onion, peeled only; left whole
4. 1 medium size onion peeled and chopped in big chunks
5. 4 garlic cloves finely slice
6. approx 120ml red wine
7. approx 800 ml of water
8. A bouquet of garni made of 1 thyme sprig, 1 parsley sprig and 1 bay leaf tied together with a kitchen string.
9. 2 sprigs of thyme leaves only
10. 3 carrots peeled and chopped into big chunks
11. 400g Toulouse sausages alternatively use good quality Lincolnshire or Cumberland sausages.
12. 200g pork rind
13. 300g skinned off belly pork
14. 400g pork collar
15. 4 tbsp of duck fat
16. 4 tbsp tomato puree
17. Pinch of salt
18. Pinch of pepper
19. Pinch of chilli flakes
20. 75g dried bread crumbs
1. Insert the clove on the whole onion, drain your beans and set aside.
2. Place casserole over a medium heat; add clove-onion, pork rind, pork belly, garlic and 800ml of water, if you have a large pan add more water (the water needs to just about cover all of your ingredients). Partially cover casserole and bring to boil.
3. Once it starts to boil, season with salt and pepper, reduce heat to low and simmer for 4-6 hours, adding water occasionally until the pork rind has softened (almost dissolved). Then stir in your drained beans. Remove heat uncovered and set aside.
4. Take half of the liquid from your casserole dish and set aside.
5. Place frying pan over a medium heat, add your duck fat and pork collar for 8-10 minutes until golden brown and cooked, then add the bouquet garni, onions and carrots stir for 2 minutes.
6. Next add the tomato puree and red wine let it simmer for 5-8 minutes until the alcohol has burned off.
7. Pour half of the liquid from your casserole dish onto your frying pan, covering the pork collar, bouquet garni, onions and carrots, if the liquid is not enough to cover all the ingredients add some more water. Cover the frying pan and simmer over medium heat for 2 hours.
8. Add the Toulouse sausages and cook for another 30 minutes.
9. Meanwhile, pre-heat oven to 180°C.
10. Once sausages are cooked, transfer all the ingredients from your frying pan onto an ovenproof dish, starting with the sausages, discarding only the bouquet garni. Add the cooked bean mixture from your casserole dish onto this dish as well.
11. Place in the oven to cook for 4 hours. Remove from the oven then sprinkle over some breadcrumbs. Cook for a further 30 minutes or until the breadcrumbs has turned golden brown.
Serve warm with freshly baked Pain De Campagne.
Extra Tip: I usually make this dish with the ingredients listed above, though today I had some left over confit de canard and I added this onto the cassoulet as well, if you do have some left over duck legs add it on the cassoulet it would taste just as nice. If a lot of oil comes out of your cassoulet you may want to drain some of it off though this would be more of a personal preference.