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Cassoulet is the most famous dish from South west France. Cassoulet can be translated as “bean pot stew” or “white bean stew” or “meat and bean casserole”.
The origin of cassoulet is not very clear;  some historian say it is an Arab dish, others say it was created in Castelnaudary during the Hundred Years’ war
(14-15th Century).   A good cassoulet has to include 70% beans, juice and aromates and 30% of meat and you have to keep in mind that it is a slow cooked dish.
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1lb of dried white beans
1lb of pork sausage
4 confit duck legs (preserve)
1 lb pork spareribs
1/2lb unsmoked bacon
1 leek
1 stick of celery
1 onion
1 carrott
2 garlic cloves
1/2 tsp thyme
Laurel
1 1/2 tsp salt
1/2 tsp black pepper

Make ahead:Pre-soak the dry beans overnight in cold water, the night before you plan to cook this dish.

On the day itself:  Saute the sausages in a skillet. Set aside. Trim the fat from the duck legs and broil in the oven for 3 minutes unti fat has melt off. Slice the spareribs into 4, season with salt and pepper.

Meanwhile, sauté the vegetables in a pan with 1 garlic clove, thyme and laurel. Pour enough water to cover; bring to a boil, then lower the heat to a simmer and cook for 1 hour and a half.

Drain the beans and simmer slowly for 1 hour. Add 1 crushed garlic clove, salt and pepper.  Put the meat, the vegetables and the beans in a baking dish. Cook in the oven at 325° F / 160° C  until there is no more liquid in the dish.

Keep the leftover in the fridge, reheat before serving. This dish is best paired with a red wine from France of course!.. or any other excellent red wine available in your area.

Bon Appetit!