Cassoulet is one of the most popular French recipes, coming from the south west of France. Cassoulet is a rich combination of beans and meats. There are several recipes; here is the easiest one to cook.

November 2009


Cassoulet is one of the most popular French recipes, coming from the south west of France. Cassoulet is a rich combination of beans and meats. There are several recipes; here is the easiest one to cook.



Preparation time: 1 hour


Cooking time: 3 hours 30


Ingredients :

1lb of dried white beans


1lb of pork sausage


4 “confit” duck legs (preserve)


1 lb pork spareribs


1/2lb unsmoked bacon


1 leek


1 stick of celery


1 onion


1 carrot


2 garlic cloves


1/2 tsp thyme


Laurel


1 1/2 tsp salt


1/2 tsp black pepper


Recipe for 6 persons:


Soak the dry beans overnight in cold water.


Cook the sausages.


Remove the duck legs from the fat. Heat it in the oven for 3 minutes until the fat has melted off.


Cut the spareribs in 4, add salt and pepper.


Sauté the vegetables with 1 garlic clove, thyme and laurel. Cover with water and cook for 1 hour and a half.


Drain the beans and simmer slowly for 1 hour. Add 1 crushed garlic clove, salt and pepper.


Put the meat, the vegetables and the beans in a baking dish. Cook it in the oven at 325° F / 160° C until there is no more liquid in the dish.



Cassoulet is better when reheated.

Provacances | Sjællandsgade 10b | DK-7100 vejle | Tel. +45 96 70 60 00 | Fax +45 75 71 20 66 | CVR-nr: 28986009 |

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