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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