- January 2015
- Serves 6-8
- Hands-on time 50 min, simmering time 3-4 hours, plus overnight cooling and soaking
Cassoulet is a traditional French recipe made by slow cooking pancetta, bacon and sausages in a bean and vegetable stew. This version is by Andrew Woodford, head chef at Boulestin.
Don’t get caught out – note that you need to start this recipe 24 hours before, in order to soak the beans.
You might also like our chicken and sausage cassoulet.
- 42.1g (15.1g saturated)
- 45.1g (5.7g sugars)
Freeze the finished cassoulet in a sealed, freezer-proof container for up to 3 months, then defrost thoroughly before reheating.
A cartouche is a piece of baking paper cut to fit the shape of the pan and put directly on top of food that’s cooking in the pan. It keeps the moisture in, allowing everything to cook evenly.
Ventríche is lightly cured and smoked pork belly and is typical to the French region of Gascony. It’s tricky to get hold of in the UK, so we’ve used a thick slice of smoked pancetta instead. Find large pieces of pancetta in Italian delis, or online at natoora.co.uk. If you can’t find any, use the largest cubes of smoked pancetta you can find.
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