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This hearty Cassoulet Dijon transforms traditional French comfort food into a robust, flavor-packed meal. The dish layers tender navy beans with smoky bacon, juicy pork, and aromatic vegetables, all bound together by a tangy Dijon mustard and white wine sauce. Slow-cooked to perfection, the meats become fork-tender while the beans absorb the deep, savory juices. It is an ideal dish for chilly evenings or gatherings, offering a satisfying balance of textures and bold, earthy flavors that warm the soul.
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Cassoulet Dijon
Description
This hearty Cassoulet Dijon transforms traditional French comfort food into a robust, flavor-packed meal. The dish layers tender navy beans with smoky bacon, juicy pork, and aromatic vegetables, all bound together by a tangy Dijon mustard and white wine sauce. Slow-cooked to perfection, the meats become fork-tender while the beans absorb the deep, savory juices. It is an ideal dish for chilly evenings or gatherings, offering a satisfying balance of textures and bold, earthy flavors that warm the soul.Ingredients
Directions
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Sort and rinse the dry navy beans; soak them in cold water for at least 8 hours or overnight.
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Drain the soaked beans and place them in a large pot; cover with fresh water and bring to a boil.
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Reduce heat and simmer the beans until they are half-done but still firm; drain and reserve for later.
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While beans cook, cut the duck breast, lamb, garlic sausage, and pork into uniform 3/4-ounce pieces.
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Peel and dice the large carrots and onions; chop the garlic cloves and fresh thyme leaves.
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In a large braising pan or Dutch oven, render the diced bacon over medium heat until crisp.
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Remove the bacon from the pan and set aside, leaving the rendered fat in the pan.
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Increase heat to high and brown the duck, lamb, sausage, and pork pieces in the hot bacon fat in batches.
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Remove all browned meats from the pan and set aside with the bacon.
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Reduce heat to medium and add the diced carrots, onions, garlic, and thyme to the same pan.
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Sauté the vegetables for about 5 minutes until softened and fragrant.
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Stir in the chopped tomatoes, white wine, and Dijon mustard, scraping up any browned bits from the bottom.
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Return all the reserved meats and bacon to the pot with the vegetable mixture.
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Simmer the mixture uncovered for 45 minutes, stirring occasionally, allowing flavors to meld.
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Add the partially cooked beans to the pot, mixing them thoroughly with the meat and sauce.
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Cover the pot and transfer it to an oven preheated to 325ðF (165ðC).
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Bake in the oven for 45 minutes until the beans are tender and the stew is thick.
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Remove from the oven and let rest for 10 minutes; skim off excess fat from the surface before serving.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 442.6kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 3.4mg1%
- Total Carbohydrate 95.3g32%
- Dietary Fiber 1.4g6%
- Sugars 0.0g
- Protein 9.2g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
cassoulet, dijon mustard, navy beans, french stew, comfort food, slow cooked, pork sausage, bacon, wine sauce, hearty dinner, bean stew, mustard flavor, braised meats, winter dish, family meal, pot roast style, garlic sausage, thyme, white wine, tomato base
