Would anyone have the traditional recipe for Cassoulet as originated in South of France? Its such a hearty warming autumn/winter dish and I'd love to make some!!
Réalisé avec un soupçon d'amour.
I know this is from long ago...but just in case someone happens along this thread....I googled a gazillion recipes on this and made up my own. Heat oil in large pot. Take sausage and brown it, remove from pot. Throw in chunks of pork and brown it (how much meat depends on whether you prefer a higher meat to veg ratio or higher veg to meat ratio) . Remove pork. Throw in a chopped onion and 1 or 2 chopped bell peppers, cook those up. Throw in 4-6 garlic cloves, brown those. (be careful not to burn!) Add potatoes and carrots. Again amount depends on preference. I love more veg and just a bit of meat for flavor. Dump in a few cups of white wine, deglaze. Add a few cups of homemade chix stock. Throw in a can of italian flavored tomatoes or a few toms from the garden. Simmer for 20 minutes. Add 3-4 cans of white beans, heat through. Now for spices, I add them everytime i throw something new in the pot.. just add what looks right, staying on the easy handed end, then when done adjust to liking. Remember to rinse beans well, they are salty. Spices I use are Salt, pepper, garlic powder, onion powder and thyme. I imagine basil, rosemary or herbs de provence would all be lovely as well. Serve w crusty bread.