📷 , public domain) · Cassoulet Toulousain photo by Guilhem06 19:56, 6 December 2006 (UTC · via Wikimedia Commons

Plat principal · France · Toulouse

Cassoulet Toulousain 🫘

Name: Cassoulet Toulousain
Prep time: 96 min
Cook time: 144 min
Total time: 240 min
Yield: 2-4 servings
Cuisine: Cuisine française
Ingredients: 400 g Tarbais or coco beans, soaked 12 h; 2 pork shoulder steaks or 500 g shoulder, browned; 4 duck confit legs (or 2, jointed); 4 Toulouse-style garlic sausages; 2 onions, 6 garlic cloves, bouquet garni; 400 ml dry white wine + 400 g tomatoes, peeled; 2 tbsp duck fat or oil; salt; pepper; crust: 100 g coarse breadcrumbs + melted butter + parsley

The bean king of Occitanie, named for the earthen cassole it is baked in: Toulouse's version piles confit duck, garlic sausage and a browned pork shoulder in with soaked Tarbais beans, all braised in their own fat and wine, then sealed under a crust of golden breadcrumb that must be broken and pressed back down seven times. It is a Sunday dish that starts on Saturday and argues, by region, about who does it best.

Occitanie Cuisine française ⏱ 240 min Intermédiaire

Méthode

1

Simmer the drained beans 45–60 minutes with the onion studded with garlic and the bouquet garni until just tender; keep the cooking liquor.
2

In a big casserole, brown the pork in fat, flambe with the wine, add tomatoes and a ladle of bean liquor; nestle in the sausages and confit legs.
3

Fold in the beans, pushing meat under the surface; the liquid should come just below the top. Bake uncovered at 150 °C for 2 hours, topping up with bean liquor if it looks dry.
4

The ritual: sprinkle the buttered crumbs over to form a lid. When it browns and crackles, push it back in with the spoon — repeat seven times through the last hour. The crust is the cook's ego; the count is tradition.
5

Rest 15 minutes off the heat, more pepper, and serve in the cassole itself: nothing lighter belongs beside it but a green salad and a red from the Frontonnais hills.

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Cassoulet Toulousain 🫘

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