Cassoulet

Ingredients

  • 1 cup eeks
  • 1 ½ pound boneless pork loin
  • 1 ½ pound boneless lamb shoulder or leg
  • Freshly ground black pepper
  • 1/3 cup dry white wine
  • 3 cups dry navy beans
  • 1 pound garlic sausage
  • + 16 more ingredients
    • 1 cup plum tomatoes
    • 3 cloves garlic
    • 1 cup parsnips
    • ¼ cup all-purpose flour
    • 6 cups beef broth
    • 1 ¾ pound duck confit
    • 1 ½ cups bread crumbs
    • 2 tablespoon fresh flat-leaf parsley
    • 12 cups chicken broth
    • 2 bouquets garnis (see note)
    • 1 cup carrots
    • Salt
    • 2 small yellow onions
    • 1 pound slab bacon
    • 1 teaspoon garlic
    • 6 tablespoon olive oil

1. Bring the chicken broth to a boil in a large saucepot and add the beans and bacon. Return the mixture to a simmer and cook, stirring occasionally, until the beans are nearly tender, about 40 minutes. 2. Add the sausage, onions, garlic, and 1 bouquet garni. Return the mixture to a simmer and c...

View full recipe at Epicurious

Comments

Variations on Cassoulet

  • Cassoulet
    • 3 to 4 duck confit legs
    • 2 cloves garlic
    • 1/2 lb. pork rind
    • 1/4 cup duck fat or olive oil
    • 1/2 rib celery, halved
    • Bean stew
    • Lamb stew
    • +21 other ingredients
  • Cassoulet
    • 1 17- by 11-inch heavy roasting pan or 7-qt shallow flameproof casserole dish
    • 1 1/2 cups coarse fresh bread crumbs (from a baguette)
    • +23 other ingredients
  • Cassoulet
    • 3 tablespoons garlic
    • 1/2 teaspoon black pepper
    • 2 cups coarse fresh bread crumbs (preferably from a baguette)
    • 3 fresh thyme sprigs
    • +18 other ingredients


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