Fava Bean Cassoulet

Fava Bean Cassoulet is a traditional French dish that showcases the rich flavors of fava beans, pork, and aromatic herbs. This rustic and hearty casserole is perfect for gatherings or special occasions when you want to impress your guests with a delicious and satisfying meal. The combination of tender fava beans, succulent meats, and a flavorful garlic cream sauce creates a truly memorable dining experience.

In this recipe, the fava beans are cooked slowly with pork rind, pig’s foot, duck thighs, and an assortment of vegetables, allowing the flavors to meld together and develop a deep, savory taste. The addition of tomato paste adds a touch of tanginess to the dish, while the confit of goose or duck and Toulouse sausage provide a luxurious and meaty element.

Serves 8–10 

INGREDIENTS:

• 8 cups fava beans, fresh (shelled) or frozen
• 2 garlic cloves
• 1-2 ounces pork fatback
• 1/2 pound pork rind, cut in broad strips
• 1 pig’s foot
• 4 duck thighs
• 1/2 pound pork rind, boiled 15 minutes and drained
• 1/2 pound fresh pork hock
• 1 onion, studded with 3 cloves
• 1 bouquet garni (thyme sprigs, bay leaves)
• 1 carrot
• 1 leek
• 1 stalk celery
• Pepper and salt
• 2 tablespoons tomato paste
• 1 1/2 pounds confit of goose or duck (if unavailable)
• 1 pound pork spareribs, separated
• 1 1/2 pounds fresh Toulouse sausage or mild Italian sausage

FOR THE GARLIC CREAM:

• 2/3 cup olive oil
• 1/2 head pink garlic, preferably from Lautrec
• 1/3 cup heavy cream
• 1 small onion, minced

INSTRUCTIONS:

1. Fava beans do not need presoaking. Immerse them in cold water. Bring to a boil. Drain.
2. Mince garlic and fatback into a paste.
3. In a stockpot, put pork rind, pig’s foot, hock, onion with cloves, bouquet garni, carrot, leek, celery, garlic-fatback paste, pepper, and salt. Add water to cover by 2 inches. Bring to a boil and simmer for 1 hour.
4. Strain stock into a kettle. There should be twice as much stock as beans. Add beans and tomato paste to the kettle, along with pig’s foot, hock, and strips of rind. Discard remaining solids from the strainer.
5. Cook over very low heat for 1 1/2 hours, making sure the beans do not break up.
6. Meanwhile, make the garlic cream: In a small saucepan, heat 2/3 cup olive oil with pink garlic and poach for 45 minutes. Remove garlic. When cool, discard skins and mash pulp in a bowl. Mix in heavy cream. In a small pan, heat 1 tablespoon oil and cook the minced onion until softened. Stir in the garlic-cream mixture and heat gently. Pour into a serving bowl to be passed with the févoulet.
7. In a skillet, place the goose confit coated in the fat it was preserved in. Heat until the fat has melted and the goose pieces are hot through. Remove the goose to a large serving dish and keep warm.
8. In the same skillet, cook the spareribs in the goose fat. Remove the ribs to the serving dish with the goose pieces and keep warm.
9. Lastly, still in the goose fat, cook the sausage. Remove, cut into 2-inch segments, and add to the serving dish.
10. Take the pig’s foot, hock, and rind from the kettle, discard the bones, and stir the cut-up meat back into the beans.
11. Ladle the beans over the meats in the serving dish to complete the févoulet.
12. Serve with the garlic cream.

When serving the Fava Bean Cassoulet, make sure to present it with a generous ladle of beans and meats on a large serving dish. Pass around the garlic cream sauce separately so that each guest can add it to their liking. This dish pairs well with crusty bread and a glass of red wine, completing the experience of a classic French feast.

This hearty and flavorful Fava Bean Cassoulet is best enjoyed with family and friends, providing a comforting and satisfying meal. So, prepare this Fava Bean Cassoulet for your next gathering, and enjoy the warmth and richness of this traditional French comfort food. Its robust flavors and comforting textures are sure to leave a lasting impression on everyone who tastes it.