French bean stew – cassoulet
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The French bean stew “cassoulet” is originally a country dish that took a whole day to make and whose ingredients are not available in our basic supermarket. This is a simplified recipe with no compromises on taste.
Ingredients for six
600g raw sausage (spicy lamb sausage would be best) 200 overcooked pork chops 100g duck fat (substitute 1 dl olive oil if you don’t like the taste of the sausage)400g white beans in stock 1 teaspoon tomato paste 3 carrots 1 large leek 1 teaspoon pepper 1 teaspoon each dried; thyme, oregano and tarragon 1 teaspoon salt 1 teaspoon breadcrumbs + butter for the pot Drain the beans. Chop the sausage and fry the tops. Peel and chop the carrot. Chop the leeks into light pieces. Finely chop myös pork chops. Mix all the ingredients in a baking dish. Smooth until compact. Sprinkle the breadcrumbs on the baking tray and the slices of butter on top. Bake the French bean casserole in a 180C oven for an hour. Let it rest in the oven for a while before you attack it. duck Central Europe Lamb Pork France
