A SMALL CASSOULET
Steps:
- "Quick soak" the beans: Put them in a small cooking pot and cover with 2 cups water. Bring to a boil, let boil heartily for 2 minutes, then turn off the heat, cover, and let sit for 1 hour.
- Close to the end of the hour during which your beans have been soaking, heat the fat in another fairly small, heavy cooking pot, and sauté the onion, carrot, celery,and garlic until the vegetables are limp-about 3 minutes. Splash in the wine, and let it cook down briefly. Now transfer the beans and their cooking water to this pot, and add the parsley, thyme, and bay leaf. Add enough stock to bring the liquid level up to about 1 inch above the beans, bring to a boil, then simmer for about 1 hour or more, with cover askew, until the beans are just tender. Salt them now, and add several grindings of pepper. Fish out the parsley and bay leaf, and spoon a layer of beans into a small casserole, cover with the pork and lamb, another layer of beans, a layer of sausage slices, and a final layer of beans. Pour the bean cooking liquid into the casserole, and add enough stock to come halfway up. Sprinkle the parsleyed breadcrumbs on top, and dot the surface with small amounts of fat. Bake in a preheated 350° oven for 1 hour.
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selab lala
[email protected]I'm not sure about this recipe. It seems like it would be a lot of work.
Joy Network
[email protected]This recipe looks amazing! I can't wait to try it.
MD.KAMRUL HASSAN
[email protected]Meh.
Chevy Shaver
[email protected]Not bad!
Deana Wright
[email protected]I'll definitely be making this again.
Qwe Asf
[email protected]Delicious!
Eddie Pugh
[email protected]This recipe was easy to follow and the cassoulet turned out great! I especially liked the crispy breadcrumb topping.
Nyerere Nadia
[email protected]I followed the recipe exactly, but my cassoulet turned out a bit dry. I think I might have overcooked the beans. Next time, I'll be sure to watch them more closely.
James Gabora
[email protected]This cassoulet was a bit too rich for my taste. The flavors were good, but it was just too heavy. I think I would prefer a lighter version next time.
Israr Ali
[email protected]I've never had cassoulet before, but this recipe was a great introduction. It was hearty and flavorful, and the beans were perfectly cooked. I will definitely be making this again.
Shani Tanoli
[email protected]This cassoulet was delicious! I made it for a dinner party and everyone raved about it. I especially liked the crispy breadcrumb topping.
naika nord
[email protected]I've made cassoulet a few times before, but this recipe is by far the best. The addition of the chorizo and the use of duck fat really took it to the next level. I will definitely be using this recipe again.
Tejiri Blessing
[email protected]This cassoulet was a hit! The flavors were rich and complex, and the meat was fall-apart tender. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.