Simple Cassoulet Recipe
Summary
Ingredients
2 cups dried Great Northern or navy (pea) beans 500 mL
3 cloves 3
1 onion 1
2 cups chicken stock 500 mL
2 cups water 500 mL
1/4 lb slab bacon (unsliced) 125 g
3 cloves garlic, crushed 3
Bouquet garni:-
3/4 lb boneless pork, cut in 1-1/2 inch (4 cm) cubes 375 g
1/2 lb boneless lamb shoulder, cut in 1-1/2 inch (4 cm) cubes 250 g
1/4 tsp each salt and pepper 1 mL
1/4 cup vegetable oil 50 mL
1 onion, chopped 1
1/2 cup tomato sauce 125 mL
1/2 lb kielbasa, cut in 1/2-inch (1 cm) thick slices 250 g
Directions
Soak beans
Drain.
Push cloves into onion; place in large saucepan along with beans, stock, water, bacon, garlic and bouquet garni.
Bring to boil and skim off any foam; cover and simmer for 1 to 1-1/2 hours or until beans are tender.
Drain, reserving cooking liquid.
Remove bacon and cut into 4 pieces; set aside.
Discard bouquet garni and onion.
Sprinkle pork and lamb with salt and pepper.
In large skillet, heat oil over medium-high heat; cook pork and lamb for 5 to 7 minutes or until browned.
With slotted spoon, remove meat and set aside.
Add chopped onion to skillet; cook for 2 minutes or until tender.
Add reserved cooking liquid, tomato sauce and reserved pork and lamb; cover and simmer for 40 minutes.
Drain and reserve cooking liquid, adding enough water if necessary to make 2 cups (500 mL).
In 20-cup (5 L) casserole or Dutch oven, spread one-third of the beans.
Top with pork and lamb, then one-third of the beans, then kielbasa and bacon.
Cover with remaining beans.
Pour in reserved cooking liquid.
Bake, uncovered, in 350T (180°C) oven for 1-1/2 hours or until bubbly but still fairly liquid, adding more water if necessary.
Drain.
Push cloves into onion; place in large saucepan along with beans, stock, water, bacon, garlic and bouquet garni.
Bring to boil and skim off any foam; cover and simmer for 1 to 1-1/2 hours or until beans are tender.
Drain, reserving cooking liquid.
Remove bacon and cut into 4 pieces; set aside.
Discard bouquet garni and onion.
Sprinkle pork and lamb with salt and pepper.
In large skillet, heat oil over medium-high heat; cook pork and lamb for 5 to 7 minutes or until browned.
With slotted spoon, remove meat and set aside.
Add chopped onion to skillet; cook for 2 minutes or until tender.
Add reserved cooking liquid, tomato sauce and reserved pork and lamb; cover and simmer for 40 minutes.
Drain and reserve cooking liquid, adding enough water if necessary to make 2 cups (500 mL).
In 20-cup (5 L) casserole or Dutch oven, spread one-third of the beans.
Top with pork and lamb, then one-third of the beans, then kielbasa and bacon.
Cover with remaining beans.
Pour in reserved cooking liquid.
Bake, uncovered, in 350T (180°C) oven for 1-1/2 hours or until bubbly but still fairly liquid, adding more water if necessary.
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