Cassoulet

Cassoulet

By
From
Encyclopedia of Food and Cookery
Serves
6

The traditional French meat, sausage and bean casserole.

Ingredients

Quantity Ingredient
125g bacon
750g pork spareribs
500g dried white haricot beans, soaked in water overnight and drained
1 onion, halved
1 bouquet garni
2 garlic cloves, lightly crushed
500g breast or shoulder of lamb, boned
500g garlic-flavoured boiling sausage
60g fresh breadcrumbs

Method

  1. Trim rind from bacon and also any rind from pork. Dice bacon. Place beans in a heavy saucepan with bacon, onion, bouquet garni and garlic. Cover with water, bring to the boil and simmer for 1¼ hours.
  2. Meanwhile, roast pork spareribs and lamb in a preheated moderately slow oven for 30 minutes.
  3. Add whole sausage to beans and simmer for a further 15 minutes. When beans are almost cooked, drain off and reserve liquid, discarding onion, bouquet garni and garlic.
  4. Place half the beans in a deep casserole. On top place sausage, thickly sliced, then lamb and pork, cut into serving-size pieces. Cover with the remaining beans and moisten with 250 ml of reserved liquid. Sprinkle breadcrumbs on top.
  5. Bake in a very slow oven for 1½ hours, adding more liquid if dish becomes too dry. The breadcrumbs should form a fine golden crust on top by the end of cooking.
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