Cassoulet Recipe | Wolf Gourmet

Preparation Method

Fill the Multi-Function Cooker with 3 quarts (2.85liters) cold water. Add beans and bay leaf. Set the Multi-Function Cooker to Rice Mode 2. Cook until Rice Mode has run its cycle completely (about 1 hour to 1 hour and 10 minutes). Let beans standfor 30 minutes. Drain beans. Keep bay leaf with beans. Wipe the Multi-Function Cooker dry.
Set the Multi-Function Cooker to Sauté/SearMode, HIGH. Press Start. Add bacon to the Multi-Function Cooker and cook until crisp, stirring occasionally. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in the Multi-Function Cooker. Add sausage and cook until golden brown. Remove sausage using a slotted spoon and set aside with the bacon. Sprinkle pork with kosher salt. Cook pork in 2 batches, turning occasionally, until browned, 4-5 minutes. Remove pork. Drain, reserving 1 tablespoon (15 milliliters) drippings in the Multi-Function Cooker.
Add wine and tomato paste to drippings. Cookfor 5 minutes. Stir in onion, carrot, celery, garlic, rosemary, parsley and chicken bouillon base. Stir in reserved bacon, sausage and pork. Layer tomatoes and reserved beans over meats. Do not stir. Set the Multi-Function Cooker to 2 Programs Mode. Cover and set the Multi-Function Cooker to Cycle 1 on HIGH for 1 hour, Cycle 2 on LOW for 7 hours. Cover and press Start. Cook for 8 hours.
Preheat oven to 350°F (180°C). In a small bowl, stir together bread crumbs, cheese and melted butter; sprinkle over cassoulet. Remove cooking vessel from the Multi-Function Cooker.
Bake uncovered in oven until bread crumbs are browned, about 30 minutes.

Variations

CHICKEN CASSOULET

Make as directed, omitting sausage and pork ribs. Substitute white wine for red wine. Sprinkle 3½ pounds (about 1585 grams) whole boneless skinless chicken breasts with salt. Place on top of the vegetables. Add 1 cup (95 grams) sun-dried tomato halves and 2 tablespoons (4 grams) chopped fresh thyme with layered tomatoes and beans. Cook as directed.

PORK CHOP CASSOULET

Make as directed, omitting pork ribs, carrot, celery and rosemary. Sprinkle 1 teaspoon (3 grams) kosher salt and 1 teaspoon (2 grams) ground black pepper on 4 (1-pound) 1½-inch-thick bone-in pork chops (453 grams each). Add 1 tablespoon (15 milliliters) olive oil to the reserved 1 tablespoon (15 milliliters) of bacon and sausage drippings. Cook pork chops until browned, 2-3 minutes per side. Substitute white wine for red wine. Layer tomatoes and beans. Lay pork chops on top of layers. Cook as directed.