Cassoulet is well-known in France, but it's not something we eat every day because it's hearty and can be heavy. It's a complete dish made with white beans simmered with meats from southwestern France. The beans cook slowly to achieve a meltingly tender texture. Duck confit, sausages, and pork belly are added for a rich flavor. This time, I only added duck confit legs. The traditional breadcrumbs are replaced with a gluten-free alternative. It's served hot, straight from the oven. It had been years since I'd had it, and I confess I skipped dessert and I'm going to sleep like a baby. This dish is very nourishing and perfect for a convivial or family meal.
Ingredients
Preparation
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Soak the white beans overnight. Drain them.
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In the Ninja Foodi bowl, on sear/sauté, cook the onions, garlic and sliced carrots.
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Yes, pour in the beans and add water to cover.
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Close the pressure lid and start pressure cooking for 30 minutes. Drain, set aside, but keep the liquid.
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Activate the Sauté/Sear mode. Brown the bacon, then the sausages. Set them aside.
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In the same pot, return the beans, add 1 1/2 ladles of juice, and then add the tomato paste or chopped tomatoes. Add the meats.
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Replace half of the beans, arrange the meats, then cover with the rest of the beans.
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Set to slow cook mode, Hi, for at least 4 hours.
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Finally, you can switch to Bake/Roast mode at 160°C, sprinkle with breadcrumbs, and bake until golden brown. I preferred to transfer it to a dish, sprinkle with breadcrumbs, and put the cassoulet in the oven.
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Check the juices and baste during cooking.
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Serve immediately.
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