French Cassoulet

Rinse the dried white beans and place them in a large bowl. Cover with 8 cups of water and let soak overnight (or at least 8 hours). Alternatively, use the quick-soak method: cover beans with water, bring to a boil for 1 minute, then let stand for 1 hour. Drain and rinse the beans.

Place the soaked and drained beans in a pot, cover with fresh water, add salt, and bring to a boil. Reduce heat and simmer until tender, about 1 to 1.5 hours. Drain and set aside.

Cut the pork belly and pork shoulder into 1-inch cubes. If using whole sausages, cut them into 1-inch pieces. If using duck confit, remove the meat from the bones and cut into bite-sized pieces.

In a large Dutch oven over medium heat, cook the pork belly until browned and fat has rendered, about 5-7 minutes. Remove pork belly with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the sausage pieces and pork shoulder cubes to the Dutch oven. Brown them on all sides in the rendered fat. Remove and set aside with the pork belly.

Add the duck confit pieces to the pot and sear until lightly browned. Remove and set aside.

Finely dice the onion, carrots, and celery. Mince the garlic cloves.

Add the diced onion, carrots, and celery to the Dutch oven. Cook over medium heat, stirring occasionally, until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.

Return all the cooked meats (pork belly, sausage, pork shoulder, duck confit) to the Dutch oven with the vegetables. Add the cooked white beans. Pour in the chicken broth. Add the bay leaves, thyme sprigs, and rosemary sprig. Stir to combine.

Bring the mixture to a simmer on the stovetop. Once simmering, cover the Dutch oven and transfer it to a preheated oven at 350°F (175°C). Cook for at least 2.5 to 3 hours, or until the beans are very tender and the flavors have melded.

Stir the cassoulet every 30-45 minutes, ensuring nothing is sticking to the bottom. Add more broth or water if it becomes too dry. If a crust forms on top, break it and stir it back into the stew.

Once the cassoulet is cooked and the beans are tender, remove and discard the bay leaves and herb sprigs. Taste and season with salt and freshly ground black pepper as needed.

If desired, sprinkle bread crumbs over the top and place under the broiler for a few minutes until golden and crisp.

Ladle the cassoulet into bowls and serve hot. It is traditionally served with crusty bread.