Cassoulet
Ingredients
- 1 Turkish or 1/2 California bay leaf
- 2 fresh parsley
- 1 ½ pounds boneless pork shoulder
- 1 pound saucisson l'ail or other fully cooked garlic pork sausage (not cured or dried)
- 2 tablespoons fresh flat-leaf parsley
- 1 17- by 11-inch heavy roasting pan or 7-qt shallow flameproof casserole dish
- kitchen string
- + 19 more ingredients
-
- 1 ½ pounds dried white beans such as Great Northern or cannellini
- 2 whole cloves
- 1 tablespoon salt
- 1/8 teaspoon black pepper
- ¾ teaspoon black pepper
- 8 confit duck legs
- 2 onions
- 2 tablespoons garlic
- 2 garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 4 quarts water
- ½ teaspoon black peppercorns
- cheesecloth
- ½ teaspoon salt
- 1 carrot
- 1 ½ cups coarse fresh bread crumbs (from a baguette)
- 5 fresh thyme
Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 and up to 24 hours, or quick-soak (see cooks' note, below). Drain well in a colander. Make a bouquet garni by wrapping parsley, bay leaf, cloves, peppercorns, and 2 sprigs thyme in cheesecloth and tying with...
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
-
- 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
-
Cassoulet
- 1 teaspoon garlic
- 6 tablespoon olive oil
- 1 cup parsnips
- 1 cup carrots
- Salt
- 2 bouquets garnis (see note)
- 2 small yellow onions
- 1 pound slab bacon
- +14 other ingredients
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