Cassoulet

Ingredients

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

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

- Bean stew
- 1/2 head garlic, halved across the top
- 1/4 cup duck fat or olive oil
- 1/4 cup duck fat or olive oil
- 1/2 rib celery, halved
- Lamb stew
- +22 other ingredients
- 1 Turkish or 1/2 California bay leaf
- 2 fresh parsley
- 1 1/2 pounds boneless pork shoulder
- +22 other ingredients
- 8 1/4 cups water
- 1 pound dried white beans (preferably Great Northern)
- 3 whole cloves
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 cups onion
- +16 other ingredients