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  • 3 cups (750 ml) white beans (preferably white kidney beans)
  • 1 onion, halved
  • 2 stalks celery, cut into chunks
  • 3 bay leaves
  • 4 cloves garlic, finely chopped
  • 2 sprigs thyme
  • 1/4 lb (125 g) full piece salt pork, blanched
  • Preparation
  • In a saucepan, combine the beans, onion, celery, bay leaf, garlic, thyme, and salt pork. Add water, 5-cm (2-inch) above the beans. Allow to soak for 12 hours. Drain.
  • Add water to have 5-cm (2-inch) of water above the beans. Bring to a boil. Cover and simmer gently until tender, about 45 minutes. Season with salt and pepper. Drain the beans and keep the cooking liquid. Discard the salt pork and vegetables.
  • Preheat the oven to 190 °C (375 °F).
  • In a skillet, brown the sausages and chops in a little olive oil. Set aside.
  • In a large saucepan, brown the onion and garlic in the olive oil. Sprinkle with the flour and stir to combine. Add the white wine and the bean’s cooking liquid. Bring to a boil.
  • Prick the sausage with the tip of a knife and place in the saucepan. Add the duck, sausages, chops, parsley, and carrots. Cover with the beans and tomatoes. Bake for about 3 hours, uncovered.
  • Fifteen minutes before the end of cooking, sprinkle with the breadcrumbs and brown under broiler.
  • Description
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