Cassoulet is well known in France, but we don't eat it every day because it's filling and can be heavy to digest. It's a complete dish made with white beans simmered with meats from southwest France. The beans cook slowly to obtain a melt-in-the-mouth texture. Duck confit, sausages, and pork belly are added for a rich flavor. This time, I only added confit duck legs. The classic breadcrumbs are replaced with a gluten-free alternative. It's served hot, straight from the oven. It's been years since I've eaten it, and I admit that I skipped dessert and am going to sleep like a baby. This dish is very nourishing and suitable for convivial or family meals.
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, brown 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 and set aside, but keep the juices.
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Activate the Sauté/Sear mode. Brown the brisket, then the sausages. Set them aside.
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In the same bowl, place the beans, 1 1/2 ladles of juice and add the tomato paste or chopped tomatoes. Add the meat.
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Replace half of the beans, arrange the meats, then cover with the remaining beans.
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Set to slow cook mode, Hi, at least 4 hours.
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Finally, you can switch to Bake/Roast at 160°C, sprinkle with breadcrumbs and bake until golden brown. I preferred to transfer 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 directly.
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