Posted by Olivia on Monday, May 18th, 2015


The Gourmet Gal's is at it again! This group puts recipes together with The Olive Press olive oil and pairs it with Jacuzzi and Cline wine!

This is a slow cooker version of this French classic! While this is generally more of a Winter dish, it's wonderful along with a Spring salad and a glass of Rosato or Grenache!

Made with these products from The Olive Press:

  • ½ lb pancetta
  • ½ lb garlic sausages
  • 1 lb pork loin
  • 1 ½ lb dried haricot (navy) beans, soaked overnight in 3 times their volume of water
  • 1 celery stick
  • 1 small onion, preferably a white skinned mild one
  • 1 large carrot
  • 6 garlic cloves
  • 2 ripe plum tomatoes
  • 2 Tbsp Arbequina Extra Virgin Olive Oil
  • 1 bouquet garni, typically parsley, thyme and bay leaf tied together with string
  • 8 pinches of sea salt
  • 2 pinches of freshly ground black pepper
  • 4 garlic cloves, lightly crushed
  • 2 tsp lemon juice
  • To finish:
  • 4 confit ducks legs
  • 2 Tbsp Arbequina Extra Virgin Olive Oil
  • a handful of fresh flat leaf parsley, coarsely chopped
  • 2/3 Cup Bread crumbs

  1. Cut the garlic sausage into 1 cm thick slices, and the pork loin into 2 in disks
  2. Drain the soaked beans and discard the soaking water. Tip the beans into a large saucepan, add the pancetta and cover with fresh cold water. Bring to the boil and blanch for 15-20 minutes. Drain the beans, pancetta into a colander, and discard the cooking water.
  3. Roughly chop the celery, onion and carrot. Peel the garlic cloves but leave them whole. Cut each tomato into eight wedges.
  4. Heat the olive oil in a large sauté pan over a low heat and sweat the celery, onion, carrot and garlic for 5 minutes. Then the pork loin pieces to slightly color. Add the tomatoes and bouquet garni and cook slowly to get a sugary caramelization (about 5 minutes). Add the sausage, beans, pancetta and pour in 2 pints water. Bring to the boil, skim off the scum, then add the salt, pepper, garlic clove and lemon juice.
  5. Transfer the Crock Pot/Slow Cooker, cook on low for 6 to 7 hours. At the end of this time, the beans will be soft and creamy in texture and the juices should have thickened.
  6. Bury the duck legs in the beans and sprinkle with breadcrumbs and garlic. Replace lid and cook for a further 2 hours. Serve the Cassoulet in bowls, sprinkled with chopped parsley.
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