Cassoulet

Recipe from: 8/1/1999 12:00:00 AM
Ingredients 12
Servings 8
Time 20 minutes

Ingredients

  • 700
    g
    haricot or canellini beans, rinsed and soaked overnight
  • 200
    g
    spek (pork fat)
  • 500
    g
    pork belly, sliced
  • 700
    g
    chicken breasts, sliced, or use cubed lamb
  • 500
    g
    pork sausage
  • 2
    large onions, sliced
  • 4
    large garlic cloves, crushed
  • 2
    chorizo sausages, sliced
  • 2
    cans chopped tomatoes
  • 300
    ml
    chicken stock
  • 45
    g
    parsley, chopped
  • 500
    g
    dried breadcrumbs
 

Method

3 hours
 
Cover the beans with three litres of water and cook until tender, about 45 minutes. Cook spek until all fat has run. Brown pork belly. Set aside. Brown chicken breasts and pork sausage. Brown onions and garlic until golden. Add the chorizo and tomatoes. Season. Return everything to pot and add the chicken stock. Bring it slowly to boil and cook for 25 minutes. Stir in parsley. Drain cook beans. Rub a casserole dish with cut garlic. Spread half beans over base and cover with mixed meats and sauce. Top with beans and sprinkle with breadcrumbs. Bake at 190 °C for 1 1/2 hours, allowing crust to brown. The crust should absorb any excess fat. Oven temperature 190ºC
 

Read more on: pulses  |  bake
 

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