Cassoulet is a rich, slow cooked casserole containing meat, pork and white beans. The Cassoulet originated in southern France and is name after the vessel it is cooked in.
I purchase my Cassoulet pan from Le Crueset many years ago. I was not aware it was a specific Cassoulet pan, I just liked it because it was a large skillet for cooking dinner.
This dish was amazingly flavorful. The slow cooking gives the dish time to blend seasonings and meats.
Slow cooking the meats ensures that they are very moist in time for serving. You get so much flavor – even without adding salt and pepper!
That is the biggest shock with the dish. There is so much flavor and very little seasoning.
The dish is the ultimate comfort food. It is warm and delicious and very filling.
CASSOULET
1 Pound Dry Great Northern Beans
3 Pounds Pork Loin
3 Pounds Lamb Shoulder With Bones
1 Tablespoon Butter
1 Ham Shank
1 Pound Salt Pork
4 Quarts Bean Soaking Water
1 Bouquet Garni
6 Small White Onions
½ Pound Italian Sausage Links
1 Cup Buttered Bread Crumbs
1 Jar Tomato Sauce
Soak beans overnight in cold water. Roast pork tenderloin in a 350 degree oven for 2 hours, or until tender. After the pork has been roasting for 1 hour, add lamb shoulder that has been browned on both sides in butter. Blanch salt pork in boiling water. Heat bean water to a boil, skim the pot as necessary. Add ham shank and salt pork to the water with the bouquet garni. Return beans to water. Simmer covered for 1 ½ hours. Add peeled onions and Italian sausage to beans. Simmer 1 hour longer. Reduce oven heat to 300. Pour tomato sauce over the meat and bake for 30 minutes. Remove and slice the meats, drain off remaining sauce. Add beans to sauce with some of the water. Return all ingredients to the pan and top with buttered crumbs. Cook in 300 degree oven for 1 hour.
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