Cassoulet Recipe
If Cassoulet were to be described in a few words, they are heavenly, superb and outstanding. Try your hand at this French recipe of Cassoulet, which makes you keep asking for more. I prepare this yum Cassoulet as a Side Dish every month or even more often. Beans is the most important ingredient in Cassoulet. In my opinion, if one is a chef, one ought to have a personal recipe of Cassoulet, just like I do.
Ingredients
1 quart pea beans
2 quarts water
3 teaspoons salt
2 cloves garlic, chopped
2 carrots, peeled and quartered
2 medium onions, peeled
Bouquet garni
1/2 cup diced salt pork
3 tablespoons olive oil
1 pound lean pork, cubed
1 1/2 pounds lean lamb, cubed
1 Bermuda onion, choppedt
3/4 cup shallots, chopped
1 cup sliced celery
1 can (8 ounces) tomato sauce
1 cup dry white wine
1/2 pound hard garlic sausage, sliced
1 roasted duck, meat removed from bone
Directions
Wash beans and soak overnight in water and salt.
Add garlic, carrots, onions, bouquet garni, and salt pork.
Bring to a boil and simmer, covered, 1 hour.
Skim.
While beans are cooking, heat oil in skillet and brown pork and lamb cubes.
At end of hour add to beans.
Cook Bermuda onion, shallots and celery until tender in pork and lamb drippings.
Add tomato sauce and wine to skillet.
Heat and scrape brown crust from skillet and add to beans.
Add garlic sausage.
Continue to simmer until meat is tender, about 1 hour.
Add more water, if necessary, to cover beans.
Skim off excess fat and discard bouquet garni.
Add salt and pepper, if necessary.
Spoon mixture into a large 4- to 5-quart casserole and arrange pieces of duck in bean mixture.
Bake in a 350° F.oven 30 to 40 minutes.
Add garlic, carrots, onions, bouquet garni, and salt pork.
Bring to a boil and simmer, covered, 1 hour.
Skim.
While beans are cooking, heat oil in skillet and brown pork and lamb cubes.
At end of hour add to beans.
Cook Bermuda onion, shallots and celery until tender in pork and lamb drippings.
Add tomato sauce and wine to skillet.
Heat and scrape brown crust from skillet and add to beans.
Add garlic sausage.
Continue to simmer until meat is tender, about 1 hour.
Add more water, if necessary, to cover beans.
Skim off excess fat and discard bouquet garni.
Add salt and pepper, if necessary.
Spoon mixture into a large 4- to 5-quart casserole and arrange pieces of duck in bean mixture.
Bake in a 350° F.oven 30 to 40 minutes.
