A specialty of France’s Languedoc region, cassoulet is made by slowly cooking white beans with sausage and goose confit for hours. Known for its layered preparation and long cooking time, this is one of France’s heartiest winter stews.
Parboil the beans in fresh water over medium heat for 15 minutes, then drain.
Brown the lamb and sausage in oil over medium-high heat for 10 minutes, until browned on all sides.
Add the onion and garlic and cook for 6 minutes. Stir in the tomato.
Add the beans, bay leaf, thyme, and water. Transfer to an oven-safe dish, cover, and bake in an oven preheated to 170°C / 340°F for 75–80 minutes, until the beans are tender. Season with salt.
Serve hot.
Store covered in the refrigerator for up to 4 days; the flavor deepens by the next day. Freeze for up to 2 months.
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