Cassoulet – French White Bean & Meat Gratin – Cassoulet de Toulouse Recipe
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Learn how to make Cassoulet! Visit http://foodwishes.blogspot.com/2016/03/cassoulet-worlds-most-complex-simple.html for the …
Ich kenne unterschiedliche Varianten. Diese werde ich mal ausprobieren. Aber ich verwende eine Schweinshaxr, Knochen ausgelöst. Schearze abgeschnitten. Koche die Bohnen zuerst on ungesalzenen Wasser und dann in eine Brühe vom Knochen mit Gemüse.
You had me at pork and beans
TOO MUCH MEET
Hey Chef, could you do a video on a goose from Toulouse?
I appreciate the authenticity of this recipe. But it makes my mind wander and wonder into Italian ingredients, which i know would not even come close to this dish. However… i think it would be very delish. Thanks John for sharing.
You are the Castle Lay of your Cassoulet…
I can't eat pork. Can you use other meats?
I have read of cassoulet used as a way to reuse leftover bits of the Sunday roast.
Melted butter … because France.
I've made the Serious Eats cassoulet for years but for whatever reason, I didn't make a cassoulet last year. I am definitely cheating on my regular recipe to make this one for Thanksgiving.
I want cassoulet now.
Cassoulet with duck is my favorite.
Pancetta is not smoked……
just a bit of potato on the side, and i'd be…… in heaven
I love the dish. We had it as a special at a French restaurant I worked at and I asked the chef why it was not always on the menu. He shot me a dirty look. Now I know why.
feeling curious did this recipe originate in Canada or some country in france?
Cassoulet was the best dish I had on my first trip to Paris — really great restaurant called La Marmite on the Rue de Clichy.
by far the best cassoulet dish ive seen online.
God bless the French this looks amazing
The Holy Trinity of cassoulet in french tradition : God father Castelnaudary's cassoulet, son of course Carcassonne and the Holy Spirit Cassoulet from Toulouse.
John. that looks like the best thing that's ever been cooked. We had a low dollar version growing up. I remember making what my mom called white bean casserole. Us kids did the cooking, as my mother was stricken with polio. She would instruct and taste test from her bed. Anyways, I think it was one bag dried navy beans, soaked overnight, a large onion, slab bacon and kielbasa. The obvious order of cooking. Dice bacon first, fry with onions, then the rest of ingredients, and just cover with College Inn chicken broth. Season w/Bell Seasoning, oregano, garlic powder and S+P. and simmer till mom liked it, then bake. We used whatever we had for topping. Ritz crackers, grated cheeses, or sometimes we'd diced up bread and dry it in the oven with Ital. season, butter. That was over 50 years ago, and I have never made this since, but I think I'll make the cassoulet instead.
Chef John you’re the best ! You are cooking our Cassoulet looks wonderful. I use goose fat on mine . Big hug all the way from Europe 🤗 cheers
That breadcrumb topping is insane!