How To Make Cassoulet
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Soak the white beans in water overnight, then drain and rinse.
In a large Dutch oven, heat the olive oil over medium heat. Add the bacon and cook until crispy.
Add the onion, carrots, and garlic to the pot and cook until softened.
Add the drained beans, bay leaves, thyme, chicken broth, sausage, pork shoulder, and diced tomatoes to the pot. Season with salt and pepper.
Bring the mixture to a simmer, then cover and cook over low heat for 3-4 hours, or until the beans are tender and the flavors have melded together.
Preheat the oven to 375°F (190°C).
Remove the bay leaves and thyme sprig from the pot. Transfer the cassoulet to a large baking dish.
In a small bowl, combine the panko bread crumbs and chopped parsley. Sprinkle this mixture over the top of the cassoulet.
Bake the cassoulet in the preheated oven for 20-25 minutes, or until the bread crumbs are golden brown and crispy.
Serve the cassoulet hot, garnished with additional parsley if desired.
- Calories : 520kcal
- Total Fat : 24g
- Saturated Fat : 8g
- Cholesterol : 80mg
- Sodium : 1200mg
- Total Carbohydrates : 41g
- Dietary Fiber : 12g
- Sugar : 7g
- Protein : 36g
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