Simple Cassoulet Recipe
How is it that you still haven't tried my recipe for Simple Cassoulet. The marriage of the irresistible flavors of Beans with other ingredients is the secret to this Simple Cassoulet. It is an effortless Appetizer. The first taste of this delightful Simple Cassoulet from the Canadian cuisine is enough to addict you to it for life! With easily procurable ingredients this Simple Cassoulet recipe is a must try.
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.
