Clubfoody’s Cassoulet

READY IN: 25mins


  • 1lbdried kidney beans, soaked overnight
  • 1teaspoonsea salt, and more for seasoning
  • 1teaspoonblack pepper, to taste
  • 2tablespoonsduck fat
  • 8ounces cured salt pork, cubed
  • 1lbkielbasa, casing removed and cut into 2-inch pieces and halved(substitute saucisses de Toulouse or garlic sausage)
  • 4largechicken drumsticks
  • 2lbsboneless lamb shoulder, fat removed and cut into 2-inch pieces
  • 1 12 cupsyellow onions, chopped
  • 1 12 cupscarrots, cut into 1 1/2-inch pieces
  • 1 12 cupscelery, cut into 1 1/2-inch pieces
  • 3largegarlic cloves, pressed
  • 4largetomatoes, roughly chopped
  • 12 tablespoonherbes de provence
  • 1teaspoonthyme leaves
  • 1cupdry white wine
  • 4cupslow sodium chicken broth
  • 2largebay leaves
  • 1cuppanko breadcrumbs
  • 2tablespoonsparsley, chopped

    Serving Size: 1 (625) g

    Servings Per Recipe:8

    Calories: 931.3

    Calories from Fat 639 g 69 %

    Total Fat 71 g 109 %

    Saturated Fat 26.5 g 132 %

    Cholesterol 176.2 mg 58 %

    Sodium 1484.5 mg 61 %

    Total Carbohydrate25.8 g 8 %

    Dietary Fiber 3.3 g 13 %

    Sugars 7.3 g 29 %

    Protein 42.4 g 84 %


  • Drain the soaked beans, transfer to a large pot and pour in enough cold water to cover the beans by 2-inches; add salt. Bring it to a boil and when it gets there, reduce the heat; simmer for 45 minutes, skimming off the foam. When cooked, drain them well and if desired, collect the broth; set aside.
  • Season lamb cubes and drumsticks with salt and pepper; set aside.
  • Preheat oven to 350ºF/177ºC.
  • In a Dutch oven over medium-high heat, add duck fat and when it gets hot, add cured salt pork. Cook until brown, stirring continuously, about 5 to 6 minutes. When it’s done, scoop it up into a large bowl, using a slotted spoon; set aside.
  • Reduce the heat to medium and add the sausage pieces; sauté until brown. Scoop the meat out of the pot and add it to the pork.
  • Return to the Dutch oven and add drumsticks. Cook until brown all around and no longer pink. Transfer the drumsticks to the bowl along with the other meats.
  • Add lamb cubes to the pot and sauté until nicely browned, about 3 to 4 minutes. Scoop them up with a slotted spoon, add to the bowl as well and set aside.
  • Skim off most of the fat from the pot to a bowl, leaving about 2 tbsp.; set aside. Add onions and sauté until just translucent, about 2 minutes, scraping the bottom of the pot to dislodge any brown bits. To this, add carrots and celery; sauté them for 2 minutes. Cover and cook for another 2 minutes.
  • Add garlic and sauté for only 1 minute. Add chopped tomatoes and stir to combine before seasoning with Herbes de Provence, thyme leaves and freshly ground black pepper; stir until mixed.
  • Return all the meat to the pot including any accumulated juices. Add beans, white wine and chicken broth or broth from the beans if preferred. With the back of a spoon, press it down to cover the beans with the liquid. Make a little well in the center and add our bay leaves; cover back with the beans. Spoon about 2 to 3 tablespoons of the reserved fat on top, crack more pepper and add salt.
  • Transfer to the preheated oven and bake for 3 hours. Half an hour later, press down again on the beans to submerge them to prevent from drying out; continue cooking for another 30 minutes.
  • Meanwhile in a bowl, combine Panko breadcrumbs with fresh chopped parsley; mix well and set aside.
  • When 30 minutes is up, evenly sprinkle the breadcrumb mixture on top. Return the pot to the oven and cook for 1 hour.
  • 60 minutes later, gently press down on the breadcrumbs to help absorb some liquid. Return the pot to the oven for the remaining hour.
  • When the time is up, remove from the heat and let it rest for 10 minutes before serving.
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