|1/4 cup olive oil|
|1 tbsp chopped garlic|
|1/2 cup small dice celery|
|1/2 cup small diced carrots|
|1/2 cup small dice leeks|
|1 tbsp tomato paste|
|1/4 cup confit jelly (after confit cools the flavorful jelly will be at the bottom of the pan under the fat)|
Cassoulet beans Step 2
In a large heavy bottom pan, add a few tablespoons of duck fat from the confit and saute the garlic, onions and carrots for 3-4 minutes on med-hi heat.
Add the leeks, celery and sauté for 2-3 more minutes.
Add the tomato paste and cook for 2-3 minutes. Deglaze with the confit jelly.
Pour the bean mixture into the pan of vegetable and begin to stew all together.
Cook the bean mixture down for about 30-45 minutes to concentrate all the flavors, reduce the liquid, and to cook some of the beans until they split which will create the best texture.