Cassoulet - More than Just the Greatest Baked Beans Recipe Ever

I have several unpublished blog posts about my picks of the world's all-time top-ten recipes. The reason none have gone live yet is I can never settle on just ten, so I put it away and write something easier. While I may not be able to provide a final list yet, one recipe that will always be in my top ten is cassoulet.

This video recipe for cassoulet shows my version of the iconic French classic (it’s so delicious I meant for that to be redundant). Like America's mac and cheese, Spain's paella, and Italy's lasagna, this French baked bean and meat masterpiece has earned its rightful place in the pantheon of one-dish wonders.

There are hundreds of variations, but the basic formula is always the same; tender white beans, aromatic vegetables, flavorful broth, and fatty meats, all baked under a divinely crisp, garlicky, breadcrumb crust. As you'll see, this topping is usually built in two stages - the first a moist liaison between cassoulet and crust, and the second a crisp golden-brown climax to the world's sexiest casserole. Enjoy!

Note: I've linked to this duck confit recipe video I did a while ago, but most high-end markets sell, or can get duck confit already cooked and ready to use. I actually got mine at Costco.

Also, the panko breadcrumbs, which work so well for this, are now found in the Asian section of every major grocery chain. If you can't find them use plain fresh white breadcrumbs.



Ingredients:

For the beans:
1 pound great northern beans, soaked overnight and drained
1 bay leaf
4 cloves garlic, smashed
1/2 onion
1 whole clove
1/2 tsp dried rosemary
1 tsp dried thyme
10 cups water

For the rest:
1/2 pound thick-sliced bacon
1/2 onion, diced
2 carrots, diced
2 ribs celery, diced
1 14-oz can diced tomatoes
1 tsp herb de Provence (or other dried herb blend)
1 1/2 tsp salt
1 tsp fresh ground black pepper
1 pound pork sausage
1 pound cooked duck confit

For the topping:
1/4 cup butter
4 cloves, crushed garlic
2 cups Panko breadcrumbs
1 bunch parsley, chopped fine
salt and fresh ground black pepper to taste
1 tbsp olive oil