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Piggy Bank Cassoulet's picture
  White beans 1 Pound, dried (500 Gram)
  Water 2 Liter (8 Cup)
  Pork shoulder butt 1 Pound (500 Gram)
  Margarine 15 Milliliter (1 Tablespoon)
  Onions 2 Medium, chopped
  Tomato 1 Medium, seeded and chopped
  Garlic 1 Clove (5 gm), crushed
  Chopped celery 15 Milliliter (1 Tablespoon)
  Salt 1 Teaspoon (5 Milliliter)
  Pepper 1⁄2 Teaspoon (2 Milliliter)
  Pork sausages 4 , cooked and sliced

Rinse beans under cold running water.
Drain and combine with water in a large kettle.
Bring to boil and cover.
Boil 2 minutes, remove from heat, and let stand 1 hour.
Drain and reserve liquid from beans.
Cut pork into bite size cubes.
Melt margarine in a heavy deep pot.
Saute pork until browned.
Add chopped onion.
Cook and stir about 2 minutes.
Add beans, 4 cups (1 L) bean liquid, and the remaining ingredients.
Cover, turn heat low and simmer 2'A hours or until beans are tender.
Stir occasionally.
Add more bean liquid or boiling water during cooking if beans begin to dry out.
If you prefer, bake the bean mixture in a covered casserole or bean pot at 300F (150C) for about 3 hours until beans are tender.

Recipe Summary

Side Dish

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