Name: Cassoulet
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 700.00 g haricot beans or canellini beans; 200.00 g speck; 500.00 g pork belly sliced; 700.00 g chicken breast fillets sliced; 500.00 g sausages pork; 2.00 onions large, chopped; 4.00 garlic large cloves, crushed; 2.00 chorizo sausage sliced; 2.00 tinned tomatoes chopped; 300.00 ml stock chicken; 45.00 g fresh parsley chopped; 500.00 g breadcrumbs dried

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Ingredients (12)

700.00 g	haricot beans — or canellini beans
200.00 g	speck
500.00 g	pork belly — sliced
700.00 g	chicken breast fillets — sliced
500.00 g	sausages — pork
2.00	onions — large, chopped
4.00	garlic — large cloves, crushed
2.00	chorizo sausage — sliced
2.00	tinned tomatoes — chopped
300.00 ml	stock — chicken
45.00 g	fresh parsley — chopped
500.00 g	breadcrumbs — dried

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Method:

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