Navy Beans Cassoulet Recipe
Cassoulet is basically a bean casserole containing meat. You'll fall for this pea bean casserole with duckling, salt pork and sausage links. Deliciously seasoned with wine ,spices and herbs, this Southern French dish makes a very satiating meal. Don't miss out on this Cassoulet and tell me if you like it.
Ingredients
| Navy beans | 3 Cup (16 tbs) | |
| Water | ||
| Duckling | 1 4 1/2 pound, frozen | |
| Salt pork | 1/2 pound, diced | |
| 1 pound hot Italian-sausage links | ||
| Parsley sprigs | 4 | |
| 1 celery stalk, cut into 1-inch pieces | ||
| Bay Leaf | 1 | |
| Garlic | 2 Clove (5gm) | |
| Thyme leaves | 1/2 Teaspoon | |
| Whole Cloves | 1/4 Teaspoon | |
| 6 large carrots, each cut into bite-sized pieces | ||
| Onions | 2 Large, quartered | |
| Dry white wine | 1 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Tomato sauce | 1 8 Ounce | |
Directions
1. Rinse beans with running cold water, discarding any stones or shriveled beans. In 8-quart Dutch oven over high heat, heat beans and 12 cups water to boiling; cook 3 minutes. Remove Dutch oven from heat; cover and let stand 1 hour. Drain and rinse beans; return beans to Dutch oven.
2. Meanwhile, rinse duckling with running cold water. Cut off as much fatty skin as possible. With poultry or kitchen shears, cut duckling into 2-inch pieces (refrigerate giblets and neck for soup another day).
3. In 12-inch skillet over medium heat, cook salt pork until lightly browned. With slotted spoon, remove salt pork to large bowl; set aside. In drippings remaining in skillet, cook duckling pieces until browned on all sides; remove duckling to bowl with salt pork. Pour off drippings; reserve 2 tablespoons.
4. In same skillet over medium heat, heat sausages and 1/4 cup water to boiling. Cover; simmer 5 minutes. Remove cover; continue cooking until water evaporates and sausages are well browned on all sides, turning sausages frequently, about 20 minutes. Remove sausages to paper towels to drain. Refrigerate.
5. In 5-inch square of cheesecloth, tie parsley, celery, bay leaf, garlic, thyme, and cloves; add to beans in Dutch oven. Stir in carrots, onions,wine, salt, salt pork, duckling, reserved drippings, and 7 1/2 cups water; over high heat, heat to boiling. Cover and bake in 350°F. oven 2 hours. Stir in tomato sauce and sausages; cover and bake 30 minutes longer, stirring occasionally, until beans and duckling are tender.
2. Meanwhile, rinse duckling with running cold water. Cut off as much fatty skin as possible. With poultry or kitchen shears, cut duckling into 2-inch pieces (refrigerate giblets and neck for soup another day).
3. In 12-inch skillet over medium heat, cook salt pork until lightly browned. With slotted spoon, remove salt pork to large bowl; set aside. In drippings remaining in skillet, cook duckling pieces until browned on all sides; remove duckling to bowl with salt pork. Pour off drippings; reserve 2 tablespoons.
4. In same skillet over medium heat, heat sausages and 1/4 cup water to boiling. Cover; simmer 5 minutes. Remove cover; continue cooking until water evaporates and sausages are well browned on all sides, turning sausages frequently, about 20 minutes. Remove sausages to paper towels to drain. Refrigerate.
5. In 5-inch square of cheesecloth, tie parsley, celery, bay leaf, garlic, thyme, and cloves; add to beans in Dutch oven. Stir in carrots, onions,wine, salt, salt pork, duckling, reserved drippings, and 7 1/2 cups water; over high heat, heat to boiling. Cover and bake in 350°F. oven 2 hours. Stir in tomato sauce and sausages; cover and bake 30 minutes longer, stirring occasionally, until beans and duckling are tender.
Chef
