Cooking Instructions
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Step 1
First, prepare the bean mixture. In a large pot combine the
White Beans (3 cans)
, their liquid, and the
Ham Hock (365 g)
.
Step 2
On the
Onion (1/2)
lay the
Bay Leaves (2)
across it's open face and secure them onto the onion with the
Whole Cloves (4)
to make an onion pique.
Step 3
Add the onion pique to the pot along with the
Water (720 mL)
then bring the mixture to a low boil. Reduce the heat to a simmer and let the beans cook for an hour.
Step 4
In a pot, heat the
Olive Oil (1 dash)
over medium-high heat. Add the
Bacon (225 g)
and let it cook and render out for about 5 minutes.
Step 5
Add the
Mexican Chorizo (8)
to the bacon. Let it cook with the bacon while you gently break it up into chunks for another 5 minutes.
Step 6
Remove the sausage and bacon from the pot with a slotted spoon onto a plate and set it aside.
Step 7
Add the
Onion (1/2)
,
Celery (2 stalks)
,
Cherry Tomatoes (300 g)
, and
Garlic (15 g)
to the bacon fat and cook until soft and tender, about a minute.
Step 8
Add the
Beef (455 g)
and brown for 3-4 minutes with a pinch of
Salt (1 pinch)
.
Step 9
Deglaze the pot with
Red Wine (240 mL)
. Let the wine cook off for 3-4 minutes, then add the
Worcestershire Sauce (1 dash)
,
Beef Stock (960 mL)
, and
Bay Leaves (2)
.
Step 10
Bring the stew to a boil, then reduce it to a simmer and let it cook for 30 minutes.
Step 11
Preheat the oven to 400 degrees F (200 degrees C).
Step 12
In a bowl, combine the
Breadcrumbs (60 g)
and
Olive Oil (120 mL)
and stir them both together until it resembles wet sand.
Step 13
When the beans and stew are both done simmering, take them off of the heat and get out a sturdy, large dutch oven.
Step 14
Remove the onion pique and ham hock from the pot of beans and discard them, then drain the beans. Remove the bay leaves from the stew.
Step 15
Assemble the cassoulet by scooping the beans into the bottom of the dutch oven. Pour the beef stew over the beans and add in the cooked sausage and bacon. Give that all a stir, then sprinkle the breadcrumbs on top to absorb into the liquid.
Step 16
Cover the dutch oven with its lid, then get it into the oven to cook for an hour to an hour and a half.
Step 17
Take the cassoulet out when it's done and let it cool for a few minutes. Ladle the cassoulet into bowls and sprinkle a little
Fresh Thyme Leaves (to taste)
on top. Serve hot and enjoy the comfort!
