Gourmet Help: Cassoulet Dish from Southern France

Cassoulet (French pronunciation: [ka.su.lɛ], from Occitan caçolet [kasuˈlet]) is a rich, slow-cooked casserole originating in the south of France, containing white beans (haricots blancs) and meat (typically bacon, sausages, duck or chicken and sometimes mutton).

The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot.

The region once known as the province of Languedoc is the traditional homeland of cassoulet, especially the towns of Carcassonne and Castelnaudary (near Revel), the town which claims to be where the dish originated.

Ingredients and Recipe below the Video
Photos at end of Post

Ingredients (serve 6 to 8 people)

Cannelloni Beans 24 hours in water (3 cups)

Carrots (3 medium)

Onion (1 medium diced)

Diced Tomatoes (1 can 14 oz)

Garlic (3-4 cloves)

Celery (2 stalks)

Anaheim Pepper (1 cut in slices)

Lamb Sausage (3)

Chicken Breast (1 cut in 1-2 inches pieces) if no duck confit is available.

Bacon (1-2 think slices cut in inches)

Chicken Broth (1 quart)

Coconut oil if you do not have duck fat (2 table spoons)

Salt (only after end of cooking, otherwise beans will have a hard skin)

Pepper (to taste)

Cumin (1-2 tea spoon)

Turmeric (1 tea spoon)

White Vinegar (2 table spoon)

Bread crumbs

Recipe

In a skillet Onion and Garlic with 1 table spoon of coconut oil until transparent (do not brown).

In a skillet brown the lamb sausages with 1 table spoons of coconut oil.

In a skillet brown the chicken pieces with 1 table spoon of coconut oil.

In the skillet where you brown the chicken cook lightly the bacon pieces and remove the liquid fat.

Mix all the ingredients (except salt and bread crumbs) in a crok-pot (or slow cooker) and add water if necessary to cover the beans. Let simmer for 3-4 hours at high, then 6 hours at low (or until the beans are tender).

Now add salt to taste.

Before serving spread bread crumbs on the top and broil for few minutes.

PHOTOS