Cassoulet the Robuchon Way! A Cozy Classic From a Michelin Star Chef

white beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and quicker to cook.

sausage

🥗Healthier: turkey sausage

💰Cheaper: ground meat

Turkey sausage reduces fat while maintaining flavor.

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is leaner and more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and cost-effective.

Start by boiling 1 kg of tarbet beans in a pot.

Add 2 whole peeled onions with 1 clove punctured into each onion.

Add 1 whole peeled carrot and 6 cloves of garlic to the pot.

Create a bouquet garni with 10 stalks of flat leaf parsley, 3 bay leaves, and 4 sprigs of thyme, tying them together with leek leaves.

Add the bouquet garni to the pot along with 250 g of pork rind.

Bring the pot to a bubbling simmer and cook for about 60 minutes.

Prepare a pan of boiling water and cook 250 g of sliced pork belly for about 5 minutes, then set aside.

In a large pan, melt 4 tablespoons of duck fat and brown 250 g of lamb neck meat on all sides, then set aside.

In the same pan, brown 800 g of boneless lamb shoulder in batches, removing each batch to a plate after browning.

After 60 minutes, add 1 raw garlic flavored sausage and 300 g of fresh pork sausage to the bean pot and simmer for another 15 minutes.

In the duck fat pan, add 2 sliced onions and 3 peeled, deseeded, and diced tomatoes, cooking until the tomatoes release their juices and the onions soften, about 3 minutes.

Add 4 crushed garlic cloves and about 10 tablespoons of the bean cooking water to the vegetable mixture and simmer for another 10 minutes.

Remove all non-bean solids from the bean pot, including sausages, onions, and pork rind, discarding the vegetables but saving the sausages and pork rind.

Run the beans through a sieve, keeping the liquid and beans in separate bowls.

Season the beans with about 1 tablespoon of salt and some coarse ground pepper.

Add the partially cooked beans to the vegetable mixture and stir.

Preheat the oven to 250°F.

In a large enameled cast iron Dutch oven, line the bottom with the pork skin.

Layer the casserole starting with pork belly, then lamb meat, followed by sausages, and finally the bean and vegetable mixture, repeating the layers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens