Cassoulet

Ingredients

  • 1 cup eeks
  • 6 tablespoon olive oil
  • 1 teaspoon garlic
  • 1 pound slab bacon
  • 2 small yellow onions
  • 1 ½ pound boneless pork loin
  • 1 ½ pound boneless lamb shoulder or leg
  • + 16 more ingredients
    • Freshly ground black pepper
    • 1/3 cup dry white wine
    • 3 cups dry navy beans
    • 1 pound garlic sausage
    • 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
    • Salt
    • 1 cup carrots
    • 2 bouquets garnis (see note)

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
    • 1/2 lb. garlic sausage or sweet Italian sausage that’s not seasoned with fennel
    • 1/2 lb. pork rind
    • 2 cloves garlic
    • +25 other ingredients
  • Cassoulet
    • 1 1/2 pounds dried white beans such as Great Northern or cannellini
    • kitchen string
    • 3/4 teaspoon black pepper
    • 8 confit duck legs
    • +21 other ingredients
  • Cassoulet
    • 1 tablespoon tomato paste
    • 2 cups onion
    • 3 tablespoons garlic
    • 1 14-oz can stewed tomatoes
    • 1 8-inch square of cheesecloth
    • +17 other ingredients


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