French Cassoulet

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Ingredients

• Dried white kidney beans (Great Northerns)
• Country ham or salt pork
• Sausages
• Chicken legs
• Butter or duck fat
• Carrots
• Celery
• Onion
• Garlic
• Tomato paste
• Bouillon cubes
• Bay leaves
• Thyme
• Rosemary
• Cloves
• Unflavored gelatin
• Salt and pepper
• Breadcrumbs

Instructions

1. Soak dried white kidney beans overnight or speed soak by bringing them to a boil, then letting them soak for an hour. Rinse and discard any debris.
2. Brown country ham or salt pork, sausages, and chicken legs in a pot with butter or duck fat.
3. Add chopped carrots, celery, onion, and garlic to the pot. Deglaze with vegetable water.
4. Stir in tomato paste, bouillon cubes, bay leaves, thyme, rosemary, and cloves. Season with salt and pepper.
5. Cover the ingredients with water and bring to a boil on the stovetop.
6. Dissolve unflavored gelatin in cold water and add it to the pot for a creamy texture.
7. Transfer the pot to a gentle oven at 300°F (150°C) and bake uncovered for at least a couple of hours, periodically breaking the skin on top.
8. Check the beans for tenderness and adjust water levels for desired texture. Optionally, sprinkle breadcrumbs on top and bake until crispy.
9. Serve the French Cassoulet hot, enjoying the hearty meat and bean stew.

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