Cassoulet (The French Version of Chilli) | Chef Jean-Pierre

By Chef Jean-Pierre · 180 min

Ingredients

Instructions

1. Soak the beans overnight in enough water to cover them by 5-8 cm (2-3 inches). They will at least triple in volume.
2. The next day, put the drained beans, ham hock, garlic cloves, celery, carrots, tomatoes, thyme, bay leaves and chicken stock in a large pot. Add enough stock to cover the beans by 5-8 cm (2-3 inches).
3. Bring to a boil, lower the heat to very low, and cook for about 45 minutes, until the beans are cooked but still slightly firm.
4. Preheat the oven to 190°C (375°F).
5. Heat the bacon in a sauté pan, add the onion and sauté for a couple of minutes until light golden brown.
6. Add the sausage and sauté until golden brown. Remove the sausage, then add the pork shoulder and cook until golden brown on all sides.
7. Put everything into a lasagna pan and bake for about 15-20 minutes.
8. In a Staub Dutch oven, spread half of the beans over the bottom.
9. Cover the beans with all the meats and their juices.
10. Add the duck leg confit, then cover with the remaining beans and their juices. Bake for about 1 hour.
11. Cover the whole surface with seasoned breadcrumbs. Bake for 15-20 minutes, add a little more breadcrumbs, and bake a few more minutes.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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