Classic Cassoulet Recipe Made Easy
Slow-cooked Cassoulet is a classic recipe from the Languedoc-Roussillon (now the administrative region of Occitanie, France). Some cooks shy away from making this cannellini bean and meat (pork, duck) casserole because it takes a bit of time. Save time and effort by sourcing the duck confit from your local butcher or in a tin, along with the pork belly and rind. See notes below.
In France, the traditional cassoulet dish is an earthenware «cassole» or use a heavy-duty Dutch oven.
This recipe comes from “Tour de Table en Languedoc-Roussillon” as suggested by John and Nicole Bojanowski, owners of Le Clos du Gravillas in Languedoc-Roussillon. Thanks to their recommendation I overcame my skepticism and made this recipe without garlic – the result was delicious.