Recipe Cassoulet

1. Soak the dried beans in water for 12 hours, then drain.
2. In a large saucepan, fry the onions and tomatoes, then add the beans, pork rind, bouquet garni and sausages. Cover with water, bring to the boil, then simmer for 1 hour.
3. Fill Le Parfait Super jars with pieces of confit goose or duck and the bean stew, up to 2 cm below the brim.
4. Seal tightly and proceed immediately to the heat treatment: 1 h 30 min at 100°C. for 1 litre jars, 2 hours for 2 and 3 litre jars.

Legend has it that Cassoulet was born in the city of Castelnaudary during the Hundred Years’ War (1337 – 1453). It is said that the starved and besieged inhabitants gathered all the available food and cooked an enormous stew to reinvigorate the soldiers, eventually driving the English away and liberating the city. The name Cassoulet comes from the casserole dish in which the dish simmers.