Cassoulet
By tina041
From Toulouse, not all regional variations of cassoulet include preserved goose/duck. The chorizo and crushed cloves will make the cassoulet much richer, but are not in a traditional cassoulet recipe.
- Average
- Average budget
Ingredients
- 500 grams white haricot beans, soaked overnight
- Pork quantity according to no. of people
- Confit de canard 1 portion per person
- Toulouse pork sausages 1 per person
- Large tin of tomatoes
- 5 cloves of garlic
- Tomato puree
- Chorizo sausage 15 cm if a thumb thickness sausage, 2 cm if a wrist sized sausage, finely chopped
- 10 crushed cloves
Preparation
Step 1
Cut the pork into lumps, and fry until browned in some of the goose fat from the tin of confit de canard, in a large pot.
Step 2
Add the haricot beans, diced chorizo, garlic, tomatoes, tomato puree, salt, pepper and crushed cloves.
Step 3
Add enough water to cover, and simmer for an hour or so.
Step 4
During the hour, fry the sausages, again in some of the goose fat.
Step 5
At the end of the hour (or when the beans and pork are cooked), add a little more water if necessary, then mix the sausages into the beans and put the duck on top, and put the pan in the oven, uncovered, for 30 minutes.
Step 6
It is sufficient to eat just with lots of fresh bread.