The "Godfather" of Languedoc cuisine, this white bean casserole dates to the Hundred Years' War, when besieged townsfolk pooled their remaining meats. Traditional preparation requires three days and specific earthenware from Issel.
Ingredients
- 500g dried Tarbais beans
- 1kg mixed meats (pork shoulder
- garlic sausage
- duck confit
- lamb)
- 200g pork skin (couenne)
- 2 onions
- 1 head garlic
- 2 tomatoes
- 1 tbsp duck fat
- bouquet garni
- pork rind lining
- breadcrumbs
Instructions
Bean Preparation
Soak beans in mineral water for 24 hours. Drain. Simmer in fresh water with pork skin, one onion, and bouquet garni for 1 hour until par-cooked. Reserve cooking liquid.
The Confiture
Line deep cassole (earthenware pot) with pork rind. Layer half the beans. Arrange meats: cubed pork shoulder, sliced garlic sausage, pieces of duck confit.
Building
Add remaining beans. Top with whole garlic sausage. Add chopped tomatoes and remaining onion.
The Long Cook
Pour reserved bean liquid to cover. Drizzle with duck fat. Bake at 350°F (175°C) for 1 hour.
Crust Formation
Reduce to 300°F (150°C). Every 30 minutes for 2.5 hours, break the forming crust and add spoonfuls of liquid. Final 30 minutes, top with breadcrumbs and increase heat to create golden crust.
Resting
Let stand 20 minutes before serving directly from cassole.