Toulouse stew is my favorite kind of dish: it smells of the Southwest, it simmers gently, and it makes a complete meal without any fuss. The first time I made it, I wanted to recreate that "bistro-style" feel with a nicely browned sausage, a flavorful broth, and beans that stick just the right amount.
Here, I keep the basics: Toulouse sausage, duck confit, beans, carrot, onion, garlic, bouquet garni… and I do the thing that changes everything in 60 minutes: I start with pre-cooked white beans (from a jar), but I take the time to properly sear the meats and deglaze the pan to collect the juices. That's what gives it the impression of a long simmer.
To stay true to the season without compromising the spirit of the dish, I add a little kale and a handful of mushrooms: it keeps it rustic, adds a creamy texture, and gives it a lovely "woodland" feel that pairs beautifully with the duck. Nutritionally, you get solid protein, fiber from the beans and kale, and a truly satisfying dish.
If you like to customize it, you can play with the texture: make it more "soup-like" by adding a little stock, or more "stew-like" by letting it reduce uncovered. In any case, keep the golden rule: brown, deglaze, simmer, and let the broth develop its flavor.
Toulouse pot
4
portions20
minutes50
minutes857
kcal1
hour5
minutesA hearty and fragrant Southwestern-style stew with Toulouse sausage, beans, confit, and a touch of seasonal flavor. Everything is cooked in a single pot, resulting in a comforting and honest dish.
Keep your device's screen on
Ingredients
4 Toulouse sausages (approx. 400g)
2 duck confit legs (approx. 500g with bone)
600g , drained white beans (from a jar), rinsed
1 onion (approx. 120g), sliced
2 carrots (approx. 200g), cut into half-moons
2 garlic cloves, chopped
200g of button mushrooms, sliced
150g of shredded kale
800 ml of chicken stock
120 ml of dry white wine
1 tablespoon of tomato paste (20g)
1 bouquet garni (thyme, bay leaf, parsley)
1 tablespoon of olive oil (10g)
Black pepper
Salt (optional, depending on the broth and confit)
Instructions
- Prepare the confit: remove the skin from the thighs (keep it), tear the meat into large pieces and remove the bones. Add pepper, but do not add salt yet.
- In a large casserole dish, heat the olive oil. Brown the sausages for 6 to 8 minutes, turning them occasionally, until they are nicely colored. Remove them to a plate.
- In the same casserole dish, add the duck skin, fat side down, and let it render for 2 minutes to infuse it with flavor. Then add the duck pieces and sear them for 2 minutes. Remove them to a plate (leaving the rendered fat in the casserole dish).
- Add the onion and carrot to the pot. Sauté for 5 minutes over medium heat, scraping the bottom well. Add the garlic and mushrooms, and continue cooking for 3 minutes.
- Add the tomato paste and stir for 30 seconds. Deglaze with the white wine and scrape the bottom of the pan to loosen any browned bits. Let it reduce for 1 minute.
- Pour in the stock, add the bouquet garni. Return the sausages to the pot. Bring to a simmer and cook uncovered for 15 minutes (at a gentle simmer).
- Add the white beans and kale. Return the duck to the pot. Simmer for another 10 minutes, still at a gentle simmer, so that the kale wilts and the beans absorb the flavors.
- Taste and adjust the seasoning: pepper and salt only if necessary. Remove the bouquet garni. Serve piping hot, with the broth and garnish evenly distributed.
📊 Nutritional Information
1 portion (approx. 540g)
| Nutrient | Value |
|---|---|
| Calories | 857 kcal |
| Proteins | 46g |
| Carbohydrates | 54g |
| including sugars | 10g |
| Lipids | 47g |
| including saturated fatty acids | 16g |
| Fibers | 14g |
| Sodium | 1660mg |
| Vitamins | |
| Vitamin A | 120% of the recommended daily allowance (RDA) |
| Vitamin B3 | 55% AJR |
| Vitamin K | 95% RDA |
| Minerals | |
| Iron | 40% AJR |
| Potassium | 35% AJR |
| Phosphorus | 45% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If your broth is already quite salty and the confit is too, adding salt at the end of cooking is often unnecessary. It's even better the next day: the beans absorb the broth and everything holds together better.
💡 Chef's Tips
The flavor comes from the juices: take a full minute to thoroughly scrape the bottom of the pot with white wine. And if you want a thicker stew, let it reduce uncovered for another 3 to 5 minutes at the end of cooking.
🔄 Variations
- For a more rustic option: replace the button mushrooms with 150g of porcini or oyster mushrooms.
- For a spicier flavor: add a pinch of Espelette pepper when adding the tomato paste.
