Cassoulets de Castelnaudary, Carcassonne, Toulouse, the Ariège call it "estouffat de mounjes", or better known under the name of "Mounjetado". The mounjetado is our Ariège cassoulet, prepared with "pamier coconut" and not Tarbais beans. Discover the preparation!
- 1.5 Kg of ingot beans
- 750 gr chopped onions + 1 onion
- 750 gr carrots sliced
- 3 duck confit sleeves
- 500 gr of rind, chopped or cut very very fine
- 1 ham heel cut very thin
- Duck carcasses (neck, fins, bones, etc.)
- 500 gr of duck fat
- 3 bay leaves, 3 sprigs of thyme, a pinch of Provence herbs.
- Salt pepper
- 10 duck confit thighs and 10 pieces of Toulouse sausage
Soak the beans overnight in cold water.
On the fire, brown an onion cut in half.
In a pot, put all the ingredients from the list and brown.
Rinse and drain the beans then add them to the pot.
Heat for an hour on low heat, mixing well.
Add water, 10 centimeters above the preparation.
Add water during cooking.
Skim and cook for about 3 to 4 hours over low heat.
Beans should not be mashed.
Pour the cassoulet into individual pans and brown them, without anything, in the oven. Mix the contents of each skillet at least once.
Put a duck leg confit and a piece of Toulouse sausage per person in a dish and put in the oven, take them out when they are golden brown. Then serve next to individual pans.
Growing bullion beans
White bean cultivation has been well established for more than 4 centuries in the Ariège valley. These beans are grown on the gravelly and fine soil of the valley. Tradition does not prevent modernity, cultivated with today's tools while retaining its flavor of the past.
These beans are highly sought after by gourmets and gourmets for their finesse and flavor. For some, the ingot of the Pays Ariégeois is the main actor in this moment of emotion and conviviality that is the tasting of an authentic cassoulet.
And as they say… "No good cassoulet, without good beans"!