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A hearty, rustic French-style stew made with white beans, sausages, chicken, and cured pork. This slow-cooked meal features a rich, gelatinous texture and a deeply caramelized crust developed through hours of gentle baking.
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Soak beans in salted water and brown meat (bacon, sausage, chicken) in a Dutch oven. → Sauté diced aromatic vegetables (carrots, celery, onion) with garlic and tomato paste. → Combine beans, meat, water, bouillon, and herbs; bring to a boil on the stove. → Stir in bloomed gelatin and move the pot to a 300°F (150°C) oven uncovered. → Slow-bake for 2+ hours, breaking the surface crust occasionally until the beans are tender.
Soak beans in salted water and brown meat (bacon, sausage, chicken) in a Dutch oven. → Sauté diced aromatic vegetables (carrots, celery, onion) with garlic and tomato paste. → Combine beans, meat, water, bouillon, and herbs; bring to a boil on the stove. → Stir in bloomed gelatin and move the pot to a 300°F (150°C) oven uncovered. → Slow-bake for 2+ hours, breaking the surface crust occasionally until the beans are tender.
A hearty, rustic French-style stew made with white beans, sausages, chicken, and cured pork. This slow-cooked meal features a rich, gelatinous texture and a deeply caramelized crust developed through hours of gentle baking.
Soak the dried white beans in salted water. Use an overnight soak or a 'speed soak' by bringing them to a boil and letting them sit for an hour.
Chop the country ham or bacon into small pieces. Brown them in a large Dutch oven to render the fat.
Add sausages and chicken legs to the pot. Add butter or duck fat if necessary to help brown all the meat thoroughly.
Add the diced carrots, celery, and onions to the pot. Use the moisture from the vegetables to deglaze the brown bits from the bottom of the pan.
Stir in the minced garlic and tomato paste, cooking for a minute to develop the flavor.
Dried beans offer a superior texture compared to canned beans for this long-cooking dish.
Salting the soaking water helps the beans become creamier on the inside.
The gelatin is a key 'hack' to replicate the thick, silky mouthfeel of a traditional bone-in stock.
Avoid adding extra salt early on, as the cured meat and bouillon cubes provide plenty of saltiness.
Slow baking uncovered is essential for developing the characteristic dark, flavorful crust.
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