1️⃣ Prepare the beans
The day before, soak the white beans in plenty of cold water for 12 hours.
The next day, rinse them and then place them in a large pot of cold water.
Bring to a boil for 5 minutes, drain, and set aside.
👉 Chef’s tip: This step helps eliminate impurities and improve digestibility. 2️⃣ Sear the meats
In a large cast-iron casserole dish, heat the duck fat.
Brown the beef pieces on all sides. Set aside.
Next, brown the pork belly, then the Toulouse sausages. Set these aside as well.
👉 This browning is essential for developing the rich flavors of the cassoulet.
3️⃣ Prepare the aromatic base
In the same casserole dish, sauté the onions and carrots for 5 minutes.
Add the chopped garlic and tomato paste. Stir.
Return the meats to the casserole dish.
