Description
Bon Appetit
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It is a substantial meal, but one that is appetizing and sure to be a winner. It is also a great dish to cook for your friends, they will love it too!
Ingredients
Units
Scale
- 1 pound ( about half a kg) haricot beans, soaked overnight
- 8 ounce (225gms) garlic or Toulouse sausage
- 1 pound (about half a kg) shoulder of mutton or lamb cut into 3/4 in cubes
- 4 ounce (125gms) streaky bacon, or lardons
- 2 cloves of garlic
- 1 medium onion with 2 cloves stuck in it
- Small bunch of parsley
- 2 fresh tomatoes de-seeded
- 4 ounce (125gms) breadcrumbs
- 2 ounce goose fat or oil if you prefer (enough to brown the meat)
- 2 ounce (225gms) of preserved goose (confit d' oie), many supermarkets stock this nowadays, or if you cannot obtain this (from specialty food stores/or online) you can add more lamb or mutton, pork or even more sausage or a small duck! Use whatever you prefer or can obtain. The preserved goose does make a difference but it will still be fabulous!
Instructions
- Prepare the haricot beans by draining them, then place in a large saucepan with cold water and boil vigorously for 10 minutes (instructions are usually on the packet)
- Drain the beans and place in a heavy bottomed stockpot or marmite. Add enough cold water or to cover and bring to a boil, then lower to simmer.
- Simmer for about 1 hour.
- Now melt the goose fat in a heavy bottomed pan and cook the diced meat until it is brown on all sides.
- Add the meat, the sausage, the tomatoes and the parsley tied in a bunch to the beans.
- Add the onion stuck with the cloves and put a lid on the pot.
- Simmer for about 2 hours.
- Chop the garlic and streaky bacon together and add to the beans.
- Cook for another 1-2 hours.
- As the cassoulet cooks, a brown crust will appear on top. Break this several times during cooking and gently push it down to allow new layers of beans to rise to the surface. If it has thickened too much, add a little more water.
- Sprinkle the breadcrumbs over the cassoulet and put in a pre-heated moderate oven and cook for another 30 minutes.
- As the breadcrumbs turn brown and crisp, break them up and allow the juices to mix in with them.
- Allow the breadcrumbs to crisp again and serve immediately.
- And to wash it down, a glass of a good light red wine makes it a meal to be proud of!
- Prep Time: 25 minutes
- Cook Time: 5 hours 10 minutes
- Category: dinner
- Method: stove top and oven
- Cuisine: French