Cassoulet
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
French · 280 min · Beans · dairy-free, high-protein
646 cal
40g protein
45g carbs
34g fat
per serving · estimated
Ingredients
- 1/4 lb dried white beans
- 1/4 lb pork sausages
- 1 duck legs
- 1 lb cubed pork shoulder
- 1 diced yellow onion
- 1 (14 oz) can canned diced tomatoes
- 1 cup chicken stock
- 1 clove garlic
- 1/4 cup breadcrumbs
- 2 sprigs fresh thyme
Method (tap to check — screen stays awake)
- Soak the beans overnight (or quick-soak: boil 2 minutes and rest off heat 1 hour), then drain and simmer in fresh water for 45 minutes until just tender.
- Brown the duck legs, sausages, and pork shoulder in batches in a Dutch oven, about 15 minutes, then set the meats aside.
- Soften the onion and garlic, add the tomatoes, stock, thyme, and beans, and nestle the meats back in.
- Cover and bake at 325F for about 90 minutes until the beans are creamy and the meat is tender.
- Top with breadcrumbs and bake uncovered 30 minutes more, breaking the crust once, until golden.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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