Cassoulet

Decadent slow-cooked casserole with white beans and meats.

Ingredients

• 500 g white beans
• 4 legs duck confit
• 250 g pork belly
• 4 sausages
• 2 onions
• 4 cloves garlic
• 2 tbsp tomato paste
• sprig thyme
• 1 bay leaf

Method

1. Soak beans overnight in cold water.
2. Cook beans with bay leaf for 1 hour.
3. Brown pork belly, sausages, and onions.
4. Layer meats and beans in a casserole dish, add remaining ingredients.
5. Simmer in the oven at 150°C (302°F) for 3 hours.

Chef's tips

• Cassoulet is best the next day; chill and reheat for deeper flavors.