Cassoulet Recipe
Ingredients
| Haricot | 225 Gram | |
| Salt pork | 225 Gram, soaked | |
| Lamb shoulder | 225 Gram | |
| 8 medium-size onions, skinned and sliced | ||
| Lard | 25 Gram | |
| Stock | 600 Milliliter | |
| 1 large clove of garlic, skinned and crushed | ||
| Tomato Paste | 30 Milliliter | |
| Sausage | 100 Gram, sliced | |
| Sugar | 5 Milliliter | |
| Bayleaf | ||
| Ground pepper | 1 To taste | |
| Crumbs | 100 Gram, fried | |
| Salt | To Taste | |
Directions
Wash the beans and pour boiling water over them; leave to soak for at least 1 hour.
Drain well.
Remove the rind from the pork and cut the meat into strips.
Remove excess fat from the lamb and cut the lamb into similar sized pieces.
Fry the onions in the hot fat in the uncovered pressure cooker, then fry the meats until browned.
Pour in the stock and add the beans, garlic, tomato paste, sliced sausage, sugar, bayleaf and seasoning.
Cover with the lid and bring to high (15 lb) pressure.
Cook for 20 minutes.
Reduce pressure slowly.
Spoon the contents of cooker into a hot casserole; sprinkle with a layer of fried crumbs before serving.
Drain well.
Remove the rind from the pork and cut the meat into strips.
Remove excess fat from the lamb and cut the lamb into similar sized pieces.
Fry the onions in the hot fat in the uncovered pressure cooker, then fry the meats until browned.
Pour in the stock and add the beans, garlic, tomato paste, sliced sausage, sugar, bayleaf and seasoning.
Cover with the lid and bring to high (15 lb) pressure.
Cook for 20 minutes.
Reduce pressure slowly.
Spoon the contents of cooker into a hot casserole; sprinkle with a layer of fried crumbs before serving.
Chef
